What’s better than shepherd’s pie? Vegetarian Shepherd’s Pie! All the warm, comforting goodness, minus the meat.
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Wholesome shepherd’s pie supposedly originated in the British Isles in the rural areas of Scotland and northern England. Originally, shepherd’s pie served as a solution to use up leftover meat, especially lamb, from the Sunday roast. It is thought that the term “shepherd’s pie” may have emerged with the rise of sheep farming in the UK.
The traditional dish features a filling of diced lamb cooked with onions, carrots, and peas, and seasoned with herbs and spices. This tasty blend is then topped with mashed potatoes, creating a crispy crust when baked. You may have also heard of cottage pie, which uses beef instead of lamb.
This recipe though, replaces the lamb with mushrooms, making it a vegetarian dish. However, it still contains all of the other yummy ingredients from shepherd’s pie, including peas, carrots, and, of course, the crispy mashed potato topping. I admit, I love comfort food dishes, and vegetarian shepherd’s pie tops them all.
Is Vegetarian Shepherd’s Pie Healthy?
Vegetarian shepherd’s pie isn’t only scrumptious, it is a nourishing and wholesome meal that offers a range of health benefits. It’s crafted with veggies, such as mushrooms, peas, and carrots, making it packed with vitamins, minerals, and fiber. Also, without meat, vegetarian shepherd’s pie has less fat than the traditional version. One of the best parts about this meal is that although some vegetarian dishes are light, this one makes you feel like you’re eating a hearty dish at Grandma’s table.
What is the secret to a really good shepherd’s pie?
Although there are several beautiful ingredients in vegetarian shepherd’s pie, it’s the topping that cannot be changed. You might substitute mushrooms, peas, or carrots for something else; however, homemade mashed potatoes are irreplaceable. Using instant mashed potatoes instead can be tempting, but please don’t. Instant mashed potatoes are fantastic in a pinch for some meals, but to top off a hearty shepherd’s pie, you need the texture of homemade mashed potatoes made from russet potatoes. They crisp up better and hold up well on top of the shepherd’s pie. Some things are just better homemade.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 2 large carrots, peeled and diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 2 pounds russet potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup milk
INSTRUCTIONS
Boil
Prepare and cook potatoes.
Sauté
Cook onions, garlic, and vegetables.
Assemble
Layer vegetables and mashed potatoes in dish; bake.
Devour!
FAQs & Tips
You don’t want to waste a drop of this wonderful vegetarian shepherd’s pie. To save the leftovers, place them in an airtight container in the refrigerator for up to 5 days. You can also freeze shepherd’s pie for up to 2 months in an airtight container in the freezer. After freezing, however, you can expect the mashed potatoes to create some extra liquid. Once you warm it up that liquid will soak into the pie.
The oven is the best place to reheat your vegetarian shepherd’s pie. Heat the oven to 350 degrees Fahrenheit. Place your shepherd’s pie in an oven-safe dish and cover it with aluminum foil. Heat for 20 minutes. Then, remove the aluminum foil and heat for 10 more minutes or until hot.
Mushrooms are definitely at the heart of this vegetarian shepherd’s pie. They are a hearty vegetable that easily replaces meat. Still, there are other options to replace the mushrooms and still make this a vegetarian dish. Consider tofu, lentils, zucchini, or squash.
Serving Suggestions
Shepherd’s pie is a hearty dish. It’s definitely a complete meal in itself. Still, there are some light foods that go well with it. The first thing that comes to my mind is a light, crispy salad, such as this Broccoli and Cauliflower Salad. Other options are Roasted Veggies or a Light Quinoa Fruit Salad.
I find this dish heavy enough with the mashed potatoes that I don’t need a side of bread; however, some people may still enjoy a nice buttery dinner roll or a slice of Cauliflower Bread alongside their vegetarian shepherd’s pie.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups cremini mushrooms sliced
- 2 large carrots peeled and diced
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
- 2 pounds russet potatoes peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup milk
Instructions
- Preheat oven to 400°F. Begin by boiling the peeled and quartered russet potatoes in salted water until tender, about 15-20 minutes.
- While the potatoes cook, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until translucent.
- Add the sliced mushrooms and diced carrots to the skillet, cooking until the vegetables are softened.
- Stir in the tomato paste and flour, cooking for a minute before slowly adding the vegetable broth. Add the chopped thyme, salt, and pepper, and let the mixture simmer until thickened.
- Mix in the frozen peas and cook for an additional 2 minutes. Remove from heat and transfer the mixture to a baking dish.
- Drain the cooked potatoes and mash them with butter and milk until smooth. Season with salt and pepper.
- Spread the mashed potatoes over the vegetable mixture in the baking dish. Use a fork to create ridges on top.
- Bake in the preheated oven for 20 minutes or until the potatoes are golden brown and the edges are bubbly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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