|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 10g||35%|
|*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.|
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.)
- 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)
Gather the ingredients.
Pre-heat the oven to 375 F.
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.
Wash, peel, and cube the potatoes. Place them in a medium saucepan and cover them with water.
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.
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.
Add in the steamed vegetables, stir to combine, and then remove from the mixture from the heat and set aside.
Spread the saucy vegetables into the bottom of a large, oiled baking dish.
Carefully spread the potato mixture on top. Season lightly with salt and pepper.
Sprinkle additional parmesan cheese on top (optional).
Cover the pan with foil and bake the pie in the oven for 30 to 40 minutes.
During the last five minutes of cooking, remove the foil and brown the top.
- 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.