What’s better than shepherd’s pie? Vegetarian Shepherd’s Pie! All the warm, comforting goodness, minus the meat.
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 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 This 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 saturated 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.
The Secret To 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.
How Do I Store Leftovers?
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 expel some extra liquid. Once you warm it up, that liquid will soak into the pie, and it can be a bit watery.
Serving Suggestions
Shepherd’s pie is definitely a complete meal in itself. Still, there are some lighter foods that go well with it. The first thing that comes to mind is a light, crispy salad, such as this Broccoli And Cauliflower Salad or a Spring Salad. I also love to enjoy mine with some Roasted Veggies on the side.
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 pounds russet potatoes peeled and quartered
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups cremini mushroom sliced
- 2 large carrots peeled and diced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 1 teaspoon fresh thyme chopped
- Salt and pepper to taste
- 1 cup frozen peas
- 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 the 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 1 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:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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