Vegetarian Shepherd’s Pie
Serves
6
Prep Time
45 minutes
Cook Time
60 minutes
Ingredients
For the mashed potato topping:
3 lbs (1.4 kg) potatoes, unpeeled, quartered
4 tbsp olive oil (or substitute vegan butter)
4.2 oz (120 g) vegan sour cream
2 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
1 tsp nutritional yeast
3 lbs (1.4 kg) potatoes, unpeeled, quartered
4 tbsp olive oil (or substitute vegan butter)
4.2 oz (120 g) vegan sour cream
2 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
1 tsp nutritional yeast
For the filling:
3 tbsp olive oil (or substitute vegan butter)
1 large onion, diced
1 lb (450 g) mushrooms, sliced
5.3 oz (150 g) celery, diced
6.3 oz (180 g) carrots, peeled, diced in small ½ in (1 cm) cubes
6.3 oz (180 g) parsnips, peeled, diced in small ½ in (1 cm) cubes
8.5 oz (240 g) frozen green peas
6 cloves garlic, roughly chopped
1 tbsp fresh thyme leaves (or substitute 1 tsp dried)
1 tsp sea salt + extra to taste
½ tsp black pepper
½ tsp water + ½ tsp apple cider vinegar, combined
14 oz (400 g) can white beans, drained
4 tbsp all-purpose flour
1 ½ pts (720 ml) warmed vegetable broth + 2 tsp miso paste, stirred to combine
1 tsp Dijon mustard
0.4 oz (12 g) parsley, chopped
3 tbsp olive oil (or substitute vegan butter)
1 large onion, diced
1 lb (450 g) mushrooms, sliced
5.3 oz (150 g) celery, diced
6.3 oz (180 g) carrots, peeled, diced in small ½ in (1 cm) cubes
6.3 oz (180 g) parsnips, peeled, diced in small ½ in (1 cm) cubes
8.5 oz (240 g) frozen green peas
6 cloves garlic, roughly chopped
1 tbsp fresh thyme leaves (or substitute 1 tsp dried)
1 tsp sea salt + extra to taste
½ tsp black pepper
½ tsp water + ½ tsp apple cider vinegar, combined
14 oz (400 g) can white beans, drained
4 tbsp all-purpose flour
1 ½ pts (720 ml) warmed vegetable broth + 2 tsp miso paste, stirred to combine
1 tsp Dijon mustard
0.4 oz (12 g) parsley, chopped
Nutrition
(Per Serving)
Calories
456
Fats
13 g
Protein
13 g
Carbs
75 g
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the potatoes in a large pot until tender (about 20 to 25 minutes). Drain, reserving 1 cup of potato water for later. Return the potatoes to the pot.
- Place the olive oil in a large pot over medium heat and sauté the onions and mushrooms for 7 to 8 minutes until fragrant. Add the celery, carrots, parsnips, garlic, thyme, salt, and pepper. Cook for 10 minutes until the carrots are slightly tender and the mushrooms have released their liquid.
- Deglaze the pot with the water and vinegar mixture and simmer until the carrots and parsnips are fully tender. Add the green peas and white beans.
- Sprinkle the flour over the vegetables and stir for 2 minutes. Pour in a cup of the warm vegetable broth, stirring until the stew thickens. Gradually add the remaining broth, simmering until the filling has thickened.
- Stir in mustard and adjust seasoning with salt, pepper, and a few extra drops of apple cider vinegar if required. Add the fresh parsley and turn off the heat.
- Mash the drained potatoes, mixing in the olive oil, vegan sour cream, garlic powder, salt, pepper, and nutritional yeast. Add ¼ to ½ cup of the retained hot potato water to achieve the desired creaminess.
- Transfer the filling to a greased baking dish and spoon the mashed potatoes over the top.
- Place the pie in the oven and bake for 20 to 30 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.