Introduction
Shepherd’s pie is a comforting, hearty dish that is perfect for family dinners or gatherings. Traditionally made with meat, this vegetarian version swaps out meat for a flavorful medley of vegetables, mushrooms, and spices, all topped with creamy, buttery mashed potatoes. The combination of fresh herbs, rich tomato paste, and a splash of red wine brings depth and complexity to this wholesome dish.
Detailed Ingredients with measures
For the Filling:
– 2 tablespoons olive oil
– 3 shallots, minced (or substitute with onions and garlic)
– 16 ounces fresh mushrooms, sliced
– 6 carrots, peeled and chopped (approximately 2 cups)
– 1 sprig fresh rosemary
– 1 sprig fresh thyme
– 1 dried bay leaf
– 2 tablespoons tomato paste
– 2 tablespoons flour
– 1/2 cup red wine
– 1–2 cups vegetable broth
– 2 cups frozen peas
– 1 teaspoon salt (adjust to taste)
For the Mashed Potato Topping:
– 6 Yukon gold potatoes (about 2 pounds), peeled and cut into chunks
– 1/4 cup butter or olive oil
– 1/2 cup full-fat Greek yogurt
– Salt to taste
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 70 minutes
Yield: Serves 6-8
To begin, prepare the mashed potatoes by cooking the peeled and chunked Yukon gold potatoes until tender. Once drained and returned to the pot, mix in butter or olive oil and Greek yogurt for a rich, creamy texture. Season with salt to taste and set aside.
Next, in a large skillet, heat olive oil and sauté the minced shallots until translucent. Add sliced mushrooms and cook until brown, then incorporate chopped carrots and fresh herbs. After pushing the vegetables to one side, cook the tomato paste, add flour, deglaze with red wine, and slowly add vegetable broth until a thickened sauce forms. Stir in peas and season with salt before removing the bay leaf.
To assemble the shepherd’s pie, preheat your oven to 400°F (200°C). Transfer the vegetable filling to a baking dish and spread evenly. Spoon the mashed potatoes over the filling, creating decorative peaks with a fork. Bake for 15-20 minutes until the topping is golden and the filling bubbles.
Finally, remove the shepherd’s pie from the oven and allow it to cool slightly before serving. Serve in individual portions and enjoy this delightful, comforting dish that everyone will love.
Detailed Directions and Instructions
Prepare the Mashed Potatoes
– Place the peeled and chunked potatoes in a large pot and cover with water.
– Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.
– Drain the potatoes and return them to the pot.
– Add the butter (or olive oil) and Greek yogurt.
– Mash until smooth and creamy.
– Season with salt to taste.
– Set aside.
Prepare the Filling
– In a large skillet, heat the olive oil over medium heat.
– Add the minced shallots (or onions and garlic) and sauté until translucent, about 3-5 minutes.
– Add the sliced mushrooms and cook until they release their moisture and begin to brown, approximately 5-7 minutes.
– Stir in the chopped carrots, fresh rosemary, thyme, and the bay leaf.
– Cook for an additional 5 minutes, allowing the flavors to meld.
– Push the vegetables to the side of the skillet and add the tomato paste to the center.
– Cook the tomato paste for about 1 minute to deepen its flavor, then stir it into the vegetables.
– Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for another minute to eliminate the raw flour taste.
– Pour in the red wine, stirring to deglaze the pan and lift any browned bits from the bottom.
– Allow the wine to simmer and reduce slightly, about 2 minutes.
– Gradually add 1 to 2 cups of vegetable broth, stirring continuously to create a thickened sauce.
– Add the frozen peas and stir to combine.
– Season the filling with salt to taste.
– Remove the bay leaf and discard.
Assemble the Shepherd’s Pie
– Preheat your oven to 400°F (200°C).
– Transfer the vegetable filling to a baking dish, spreading it out evenly.
– Spoon the mashed potatoes over the filling, spreading them out to cover the entire surface.
– Use a fork to create decorative peaks in the mashed potatoes, which will brown nicely during baking.
Bake
– Place the assembled shepherd’s pie in the preheated oven.
– Bake for 15-20 minutes, or until the mashed potatoes are lightly browned and the filling is bubbling around the edges.
Serve
– Remove the shepherd’s pie from the oven and let it cool for a few minutes before serving.
– Scoop into individual portions and enjoy.
Notes
Ingredient Substitutions
– If shallots are unavailable, you can substitute with onions and garlic for similar flavor profiles.
Consistency Adjustments
– Adjust the amount of vegetable broth based on desired thickness of the filling; less broth for a thicker sauce, more for a thinner consistency.
Garnishing Tips
– Consider adding fresh herbs like parsley on top of the mashed potato layer before baking for added freshness and color.
Cook techniques
Preparing Mashed Potatoes
Peel and cut Yukon gold potatoes into chunks. Boil them until tender, then drain and mash with butter (or olive oil) and Greek yogurt until creamy. Season with salt to taste.
Sautéing Vegetables
In a skillet, heat olive oil and sauté minced shallots (or onions and garlic) until translucent. Add sliced mushrooms and cook until browned, then incorporate chopped carrots along with fresh herbs and bay leaf for flavor.
Creating a Flavorful Filling
Use tomato paste and flour to enhance the filling’s depth. Deglaze the pan with red wine and add vegetable broth gradually, stirring to achieve a thickened sauce consistency.
Assembling Shepherd’s Pie
Spread the prepared vegetable filling into a baking dish, then top with a layer of mashed potatoes. Create decorative peaks in the potatoes to promote even browning during baking.
Baking
Bake the assembled shepherd’s pie in a preheated oven until the mashed potatoes are lightly browned and the filling is bubbling around the edges.
FAQ
Can I use different types of potatoes for the mashed topping?
Yes, you can use other starchy potatoes, but Yukon golds provide a creamy texture and rich flavor.
What can I substitute for red wine?
You can replace red wine with additional vegetable broth or a splash of balsamic vinegar for acidity.
Can this recipe be made ahead of time?
Yes, the filling and mashed potatoes can be prepared in advance and assembled before baking.
Is it possible to make this shepherd’s pie vegan?
Yes, substitute Greek yogurt with a plant-based alternative and use vegan butter or olive oil in the mashed potatoes.
How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Conclusion
This comforting vegetarian shepherd’s pie combines the earthy flavors of mushrooms and fresh herbs with a creamy mashed potato topping. It’s a hearty dish that’s perfect for family dinners or gatherings, showcasing how wholesome ingredients can come together to create a delightful meal. Whether enjoyed on its own or with a side salad, this dish is sure to satisfy.
More recipes suggestions and combination
Vegetable Curry
Substitute the filling with a mix of your favorite vegetables and chickpeas, enriched with coconut milk and curry spices for a vibrant, aromatic dish.
Lentil Shepherd’s Pie
Replace the mushrooms with cooked lentils for an even heartier filling. Add diced tomatoes for extra moisture and flavor.
Sweet Potato Mash
Use sweet potatoes instead of Yukon gold potatoes for a unique twist and a hint of sweetness in the mashed topping.
Quinoa and Veggie Bake
Create a filling using quinoa mixed with vegetables and spices, topped with a cheesy polenta layer for a creamy finish.
Spinach and Ricotta Bake
Incorporate spinach and ricotta cheese into the filling for a deliciously creamy, Italian-inspired shepherd’s pie.
Stuffed Bell Peppers
Use the vegetable filling as a stuffing for bell peppers, topped with cheese and baked until tender for an impressive presentation.
Cauliflower Mash
For a low-carb option, replace the mashed potato topping with mashed cauliflower, flavored with garlic and herbs for a light but satisfying meal.
