{"id":1668,"date":"2022-01-31T15:20:35","date_gmt":"2022-01-31T15:20:35","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1668"},"modified":"2025-03-14T20:39:51","modified_gmt":"2025-03-14T20:39:51","slug":"vegetarian-shepherds-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/vegetarian-shepherds-pie\/","title":{"rendered":"Vegetarian Shepherd\u2019s Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Vegetarian Shepherd\u2019s Pie<\/span><\/h2>\n
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Vegetarian Shepherd\u2019s Pie- mushrooms, carrots, peas, and corn covered in a rich gravy and topped with creamy garlic mashed potatoes. This vegetarian take on the traditional Shepherd\u2019s pie is satisfying and delicious.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Cuisine: <\/span>American<\/span><\/div><\/div>\n
Servings: <\/span>8<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Two Peas & Their Pod — Maria Lichty<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the mashed potatoes<\/span><\/h4>
  • 1\u00be<\/span> teaspoon<\/span> kosher salt**<\/span><\/li>
  • 2<\/span> lbs<\/span> red potatoes**<\/span> peeled and cut into 1\/2-inch chunks<\/span><\/li>
  • 2<\/span> tablespoons<\/span> salted butter<\/span><\/li>
  • 2<\/span> garlic cloves<\/span> minced<\/span><\/li>
  • \u00bd<\/span> cup<\/span> half-and-half**<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li><\/ul><\/div>

    <\/span>For the filling:<\/span><\/h4>
    • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
    • \u00be<\/span> cup<\/span> finely diced red onion<\/span><\/li>
    • 1\u00bc<\/span> lbs<\/span> cremini mushrooms**<\/span> stemmed and sliced<\/span><\/li>
    • 2<\/span> cups<\/span> peeled and chopped carrots<\/span><\/li>
    • 1<\/span> sprig fresh rosemary**<\/span><\/li>
    • 1<\/span> sprig fresh thyme**<\/span><\/li>
    • 2<\/span> garlic cloves<\/span> minced<\/span><\/li>
    • 3<\/span> tablespoons<\/span> tomato paste<\/span><\/li>
    • 3<\/span> tablespoons<\/span> all-purpose flour<\/span> can use gf flour<\/span><\/li>
    • \u00bd<\/span> cup<\/span> dry red wine<\/span><\/li>
    • 2<\/span> teaspoons<\/span> Worcestershire sauce*<\/span> there are vegan brands<\/span><\/li>
    • 1\u00bd<\/span> cups<\/span> vegetable broth**<\/span><\/li>
    • 1<\/span> cup<\/span> frozen peas<\/span><\/li>
    • 1<\/span> cup<\/span> frozen corn<\/span><\/li>
    • 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
    • \u00bd<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>

      <\/span>To make the mashed potatoes:<\/span><\/h4>
      • In a large pot, add 8 cups of water and 1 teaspoon of the salt; bring to a boil over high heat.<\/span><\/div><\/li>
      • Rinse the potatoes under cold water to remove the starch. Drain and add to the boiling water. Cook until fork tender, 12 to 15 minutes; drain and return the potatoes to the pot.<\/div><\/li>
      • While the potatoes are cooking, melt the butter in a small saucepan over low heat. Add the garlic and cook for 5 minutes, or until soft, taking care not to burn the garlic.<\/div><\/li>
      • Use a potato masher to lightly break down the potatoes until mostly smooth. Gently fold in the garlic butter. Gradually stir in the half-and-half and season with remaining \u00be teaspoon salt and the pepper. Keep the potatoes warm while you make the shepard\u2019s pie filling.<\/div><\/li><\/ul><\/div>

        <\/span>To make the filling:<\/span><\/h4>
        • Preheat oven to 375 degrees F.<\/div><\/li>
        • In a large cast-iron or heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion and saut\u00e9 for 2 to 3 minutes, just until the onions start to soften. Add the mushrooms, carrots, rosemary, and thyme. Saut\u00e9 for 5 to 6 minutes, or until the carrots are just starting to soften. Add the garlic and cook for 1 to 2 minutes, or until the garlic is fragrant.<\/span><\/div><\/li>
        • Add the tomato paste and flour to the skillet and stir. Cook for 1 to 2 minutes, stirring constantly to cook off the taste of the flour. Add the wine and deglaze the skillet, stirring to scrape up any brown bits from the bottom of the skillet. Add the Worcestershire and broth, stirring until the gravy starts to form. Simmer over medium-low heat for 5 minutes, or until the gravy starts to thicken.<\/div><\/li>
        • Remove the rosemary and thyme. Stir in the frozen peas and corn. Season with salt and pepper.<\/div><\/li>
        • If you are using a cast-iron or other ovenproof pan, you can spread the reserved mashed potatoes right over the vegetable filling. Otherwise, transfer the filling to a 9-inch square or oval baking dish. Spread the mashed potatoes over the top of the filling.<\/div><\/li>
        • Bake for 15 to 20 minutes, or until the mashed potatoes are starting to brown and the filling is bubbly. Serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          <\/span>Notes<\/span><\/h3>
          *To keep the recipe vegetarian, use a vegan\u00a0Worcestershire sauce. There are several brands that are vegan, just read the labels.\u00a0<\/span><\/span>
          <\/div>\nYou can make the Shepherd\u2019s pie in advance. Store fully prepared in the refrigerator, for up to 2 days before cooking.<\/span>
          <\/div>\nIf you\u2019d like to freeze it, do so in an ovenproof dish for easy baking once it defrosts. A square glass baking dish or a foil disposable dish are great options. Wrap tightly in plastic and then in foil. Store in the freezer for up to 1 month. When ready to bake, remove the plastic wrap and foil and bake from frozen, adding 20 to 25 minutes to the baking time.<\/span>
          <\/div>\nLeftover shepherd\u2019s pie will keep in the refrigerator, covered or stored in an airtight container, for up to 4 days. You can reheat individual portions in the microwave or cover your shepherd\u2019s\u00a0pie tightly with foil and bake in the oven at 350\u00b0F for about 30 minutes or until heated through.<\/span>
          <\/div>\nRecipe from Apr\u00e8s All Day by Kelley Epstein<\/em><\/span>
          <\/div>\n** When I made this, here were my personal modifications:<\/strong><\/span>
          <\/div>\n
            \n
          • I omitted salt from the topping<\/li>\n
          • I did not peel the red potatoes, preferring to leave the skin in<\/li>\n
          • I substituted Greek Yoghurt for the half-and-half<\/li>\n
          • Our grocery store did not have Cremini mushrooms, so I substituted multiple mushroom varieties (Oyster, Baby Brown Pearl Mushrooms, Shiitake, White Button). I think they imparted a great set of flavors<\/li>\n
          • I didn’t have fresh Rosemary or Thyme, so I used dried versions.<\/li>\n
          • The amount of vegetable broth was so little, and we can’t seem to get small cans of vegetable broth, so I used water with Better Than Bouillon Veggie dissolved in it.<\/li>\n
          • I sprinkled shredded Cheddar and Parmesan cheese on the top before it went into the oven.<\/li>\n
          • I made this one day, cooked it, and then put it in the refrigerator until the next day. I heated it up in the oven, and ensured that it had a nice crisp topping. I think the additional time tended to improve the flavors!<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1665,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,1598,136,3782,1712],"tags":[],"class_list":["post-1668","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-bryans-favorites","category-entree","category-shepherds-pie","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/01\/Vegetarian-Shepherds-Pie1065216.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1668","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1668"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1668\/revisions"}],"predecessor-version":[{"id":6901,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1668\/revisions\/6901"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1665"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}