Vegetarian Shepherd's Pie
This unique vegetarian shepherd's pie is made with plant-based 'beef' and topped with a root vegetable mash. Same tastes and textures as a classic beef shepherds pie - and just as delicious.
Servings (change as needed): 5 -6
Root Vegetable/Potato Mash Topping
- 2 pounds root vegetables, cut into 1 inch/2.5cm cubes, Note 1
- 2 teaspoon kosher salt (or more to taste)
- 2 tablespoon butter
- 4 tablespoon Parmesan cheese, divided (optional) (3 for mash; 1 to sprinkle before baking)
- 1 tablespoon -2 light cream or milk, optional
- 1/4 cup chopped green onions (optional) (about 3 small)
Filling Layer (in order of use)
- 1 1/2 tablespoon olive oil
- 1 cup (160 grams) chopped onions (about 1/2 a medium onion)
- 1 cup (110 grams) small diced carrots (or half carrots, half other veggie like peppers, celeriac, parsnip, etc)
- 3/4 pound (340g) plant based beef (best brands: Impossible Beef and Beyond Burger)
- 2 teaspoons chopped garlic (about 2 cloves)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons dried thyme, Note 2
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon each, salt and black pepper
- 2 tablespoons all purpose flour
- 1 cup vegetable stock or broth (I use 3/4 cup broth, 1/4 cup red wine), Note 3
- 1/2 cup frozen corn niblets
- 2 cups fresh baby spinach, roughly chopped
Nutrition values are loose estimates as they depend on the type of root vegetables used and include all the root veg mash (you will likely not need it all). Wine is also not included.
- Root Vegetables - Use two or more of: white potatoes (I like Yukon/yellow potatoes best), sweet potatoes, carrots, parsnips, turnips, rutabaga (swede), celery root (celeriac). For this recipe, I use 1 sweet potato, 1 yellow potato, 1 parsnip and 1 carrot for a total of about 2 lbs (a bit more or less won't matter). Alternatively, use 3 cups fresh, store-bought or leftover mashed potatoes.
- Broth: Good brands for vegetable broth, based on taste tests, are Brodo, Zoup, Swanson’s Organic Vegetable Broth and Better Than Bouillon Seasoned Vegetable Base (mixed with water). If you are not a vegetarian, use beef broth (my favorite is Campbell's Beef Broth 30% less sodium in a can).
- Seasoning substitution: You can replace the thyme and rosemary with a total of 2 teaspoons Italian seasoning.
- Baking: If you made the filling earlier and it is now cooled, add about 10-15 minutes extra time to the baking.
- Make Ahead/Freeze:
- To make up to 2 days ahead
- Prepare the shepherds pie recipe and refrigerate it. When ready to use, bake for 30 minutes, then broil for 2-3 minutes.
- To freeze before baking
- Prepare the full recipe without baking. Freeze, well wrapped in casserole dish, for up to 1 month. Bake from frozen for about an hour at 350F/176C, then broil for a few minutes.
- To freeze after baking
- Freeze the fully baked shepherds pie for up to 2 months, well wrapped. Bake from frozen at 350F/176C for about an hour or until heated through, covered with foil.
- Store leftovers
- In an airtight container in the fridge for up to 3-4 days.
Calories: 394kcal | Carbohydrates: 49g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 1631mg | Potassium: 1266mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5835IU | Vitamin C: 42mg | Calcium: 164mg | Iron: 4mg