This vegetarian Shepherd's pie recipe uses fresh in-season vegetables in lieu of meat. It's the perfect dish to make mid-summer when root vegetables (like potatoes) are abundant and the broccoli and cauliflower heads are ready to pick. Plan your own garden around these vegetable varieties, for a homegrown dish that you can make using only a few added pantry items. Or store your potatoes long after harvest season, then whip up this comfort-food recipe for a weeknight dinner. You can also make this Shepherd's pie more meat-like—with added protein to boot—by incorporating TVP (textured vegetable protein) or lentils.
In order to make this particular vegetarian recipe vegan, omit the optional Parmesan cheese and use a non-dairy vegan yogurt. And, of course, make sure to use a vegan margarine or vegan butter substitute (like Earth Balance brand.)
Ingredients
- 1 carrot (diced)
- 1/2 cup broccoli (chopped)
- 1/2 cup cauliflower (chopped)
- 1/2 cup green beans
- 1/2 cup green peas
- 1/2 cup mushrooms (sliced)
- 4 Yukon gold potatoes (or another variety)
- 4 tablespoons margarine
- 1/4 cup soy or regular yogurt
- Optional: 1/2 cup freshly grated Parmesan cheese
- 1/4 cup flour
- 1 cup vegetable broth
- 2/3 cup milk or soy milk (unflavored and unsweetened)
- 2 tablespoon fresh sage (chopped)
- Salt (to taste)
- Pepper (to taste)
Steps to Make It
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Gather the ingredients.
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Pre-heat the oven to 375 F.
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Place the carrots, broccoli, cauliflower, green beans, green peas, and sliced mushrooms in a saucepan's steamer basket and steam just until al dente. Set aside.
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Wash, peel, and cube the potatoes. Place them in a medium saucepan and cover them with water.
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Boil the potatoes in the water until they break apart with a fork. Drain, and then hand mash them with two tablespoons of margarine, the yogurt, and the Parmesan cheese.
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In a large saucepan, whisk together 2 tablespoons of margarine, flour, vegetable broth, soy milk, and sage over low heat, stirring to combine. Simmer until the sauce begins to thicken. Add salt and pepper to taste.
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Add in the steamed vegetables, stir to combine, and then remove from the mixture from the heat and set aside.
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Spread the saucy vegetables into the bottom of a large, oiled baking dish.
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Carefully spread the potato mixture on top. Season lightly with salt and pepper.
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Sprinkle additional parmesan cheese on top (optional).
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Cover the pan with foil and bake the pie in the oven for 30 to 40 minutes.
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During the last five minutes of cooking, remove the foil and brown the top.
Tips
- Feel free to omit any vegetables you don't care for or don't have on hand and substitute them with more of another variety.
- Double the batch and freeze one pie while the vegetables are in-season. Then, heat it up later in the fall for an on-the-fly weeknight meal.
Nutrition Facts (per serving) | |
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371 | Calories |
8g | Fat |
65g | Carbs |
13g | Protein |
Nutrition Facts | |
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Amount per serving | |
Calories | 371 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 3g | 13% |
Cholesterol 7mg | 2% |
Sodium 652mg | 28% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 10g | 35% |
Protein 13g | |
Calcium 210mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |