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Vegetarian Shepherd's Pie
Vegetarian Shepherd's Pie
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Vegetarian Shepherd's Pie: Creamy veggie medley topped with cheesy mashed potatoes. Comfort food heaven!
Ingredients:
  • For the filling:
  • 1/4 cup + 2  tablespoons all-purpose flour
  • 4 tablespoons (1/2 stick) soft, unsalted butter
  • 3 1/2 cups low-salt vegetable stock or water
  • 1 cup dry white wine
  • 8 ounces baby carrots (about 2 cups)
  • 8 ounces cremini or button mushrooms, halved, or quartered if large (about 2 cups)
  • 4 stalks celery, cut into 1-inch lengths (about 2 cups)
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 ounces green beans, cut into 2-inch lengths (about 2 cups)
  • 1 cup frozen pearl onions
  • 1 1/2 cups frozen peas
  • 1/2 cup whole milk or cream (optional)
  • For the topping:
  • 2 1/2 to 3 pounds Yukon gold potatoes (about 4 very large potatoes), peeled and cut into 2-inch pieces
  • 2 1/2 teaspoons kosher salt
  • 1 cup milk
  • 3 tablespoons unsalted butter, cut into 2 or 3 pieces
  • 2 1/3 cups grated sharp cheddar
  • 1/2 bunch scallions, finely chopped
  • 1/2 cup fresh parsley, chopped
Instructions:
  • Prepare the beurre manié by combining the butter and flour in a small bowl until well mixed. Set aside.
  • Prepare the vegetables: In a large pot, gently simmer the stock and wine. Introduce the carrots, mushrooms, celery, bay leaf, salt, and pepper. Let it simmer for 15 minutes. Afterward, include the green beans and cook for an additional 5 minutes until the vegetables are tender.
  • Prepare the filling: Use a slotted spoon to transfer the celery, carrots, green beans, and mushrooms to the baking dish, gently pat each spoonful on a paper towel to absorb any extra liquid. Keep the broth in the pan. Spread the frozen onions and peas over the veggies in the baking dish and discard the bay leaf.
  • Prepare the sauce by bringing the reserved broth in the pot to a boil over medium heat. Stir in the beurre manié until incorporated. Simmer the sauce, whisking frequently, until thickened. The beurre manié may appear clumpy initially but will blend smoothly as the butter melds into the sauce. For a more decadent sauce, mix in the optional milk or cream. Adjust seasoning with additional salt and pepper to suit your taste.
  • Pour the sauce over the vegetables in the baking dish and gently stir to coat. Let them sit as you prepare the topping.
  • Preheat the oven to 400°F, positioning the rack in the middle.
  • To cook the potatoes, place them in a large pot and cover them with cold water. Add 2 teaspoons of salt and bring to a boil. Once boiling, reduce the heat and simmer for 12 to 14 minutes until tender. Drain in a colander, then return the potatoes to the pot over medium heat.
  • Mash the potatoes: Stir constantly for 1 minute until liquid evaporates and potatoes look dry. Push to one side of the pot, pour 1/2 cup milk, and heat until hot. Add butter pieces and mash with a potato masher. Gradually mix in more milk for creaminess. Use a whisk to lighten and smooth out the potatoes.
  • Enhance the potatoes: Incorporate the remaining 1/2 teaspoon of salt and the pepper, followed by 2 cups of cheese, scallions, and parsley. Adjust seasoning to taste with additional salt and pepper as desired.
  • Spread the potatoes over the vegetables in the baking dish, creating swirls with a fork to make peaks and valleys. Sprinkle the top with the remaining 1/3 cup grated cheese.
  • Bake the dish in the oven for 30 minutes until the filling bubbles and the potatoes turn golden. Allow it to rest for 10 minutes before serving.

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