If you crave the comforting flavors of shepherd’s pie but adhere to a vegetarian lifestyle, this recipe is a must-try. Crafted with an array of wholesome vegetables and a lusciously creamy sauce, it’s a versatile dish perfect for both lunch and dinner, as well as various occasions. Note that the recipe includes milk, but you can easily tailor it to your preferences by choosing non-dairy alternatives.
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings: 6 to 8
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
- 1/8 teaspoon freshly ground black pepper
- 2 1/3 cups grated sharp cheddar
- 1/2 bunch scallions, finely chopped
- 1/2 cup fresh parsley, chopped
Instructions:
For the Filling:
- Create a beurre manié by combining 4 tablespoons of soft, unsalted butter with 1/4 cup plus 2 tablespoons of all-purpose flour in a small bowl. Set aside.
- In a large pot, gently simmer 3 1/2 cups of low-salt vegetable stock or water and 1 cup of dry white wine.
- Add baby carrots, mushrooms, celery, bay leaf, kosher salt, and freshly ground black pepper. Let the vegetables simmer for about 15 minutes.
- Add green beans and continue cooking for an additional 5 minutes until all the vegetables are tender.
- Transfer cooked vegetables to a baking dish using a slotted spoon, allowing excess liquid to drain on folded paper towels. Reserve the broth.
- Evenly distribute frozen pearl onions and frozen peas over the vegetables. Remove the bay leaf.
For the Sauce:
- Bring the reserved broth back to a boil. Add the beurre manié mixture to the hot broth. Simmer, whisking frequently, until the sauce thickens. It may initially appear clumpy but will smooth out as the butter melts.
- For a richer sauce, stir in 1/2 cup of whole milk or cream (optional). Adjust seasoning with salt and pepper.
- Pour the velvety sauce over the vegetables in the baking dish. Gently stir to coat evenly and set aside.
Preheat and Cook:
- Adjust the oven rack to the middle position and preheat to 400°F (200°C).
For the Mashed Potatoes:
- Boil peeled and cut Yukon gold potatoes with 2 1/2 teaspoons of kosher salt until tender. Drain and return to the pot. Stir over medium heat for about 1 minute to dry.
- Push potatoes to one side and pour 1/2 cup of milk into the empty space. Once hot, add 3 tablespoons of unsalted butter pieces. Mash until creamy. Season with remaining salt and black pepper.
- Fold in grated sharp cheddar, chopped scallions, and chopped parsley. Adjust seasoning to taste.
Mix and Bake:
- Spoon the potato mixture over the saucy vegetables. Create peaks and valleys on the surface with a fork. Sprinkle with the remaining grated cheese.
- Bake for approximately 30 minutes until the filling bubbles and the potato peaks turn golden.
- Allow the pie to rest for 10 minutes before serving.
Nutrition Facts (Per Serving):
- Calories: 648 kcal
- Protein: 26g
- Carbohydrates: 58g
- Fat: 34g
Figures are estimates and may vary based on specific ingredients.
Cooking Tips:
- Blot excess liquid from cooked vegetables to prevent a watery filling.
- Customize the sauce with optional milk or cream for a richer taste.