If you want to please your palate with a shepherd’s pie but you’ve embraced a vegetarian diet, this recipe might be of interest. It is easy to make and contains wholesome vegetables and a luxuriously creamy sauce. It is suitable for both lunch and dinner as well as various occasions. Keep in mind that this recipe requires milk. However, you can adjust it according to your preferences if you don’t consume dairy products.
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 6 to 8 servings
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
- Begin by creating a beurre manié. In a small bowl, combine 4 tablespoons of soft, unsalted butter with 1/4 cup plus 2 tablespoons of all-purpose flour. Set this blend aside.
- In a large pot, bring 3 1/2 cups of low-salt vegetable stock or water, and 1 cup of dry white wine to a gentle simmer.
- Add in 8 ounces of baby carrots (approximately 2 cups), 8 ounces of cremini or button mushrooms (halved or quartered if large, about 2 cups), 4 stalks of celery cut into 1-inch lengths (about 2 cups), 1 bay leaf, 1/2 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper.
- Let these vegetables simmer in the flavorful broth for about 15 minutes. Then, add 8 ounces of green beans (cut into 2-inch lengths, around 2 cups) and continue to cook for another 5 minutes until all the vegetables reach a tender state.
- With a slotted spoon, transfer the cooked celery, carrots, green beans, and mushrooms to a baking dish. Place each spoonful on folded paper towels to drain excess liquid. Reserve the broth in the pot.
- Distribute 1 cup of frozen pearl onions and 1 1/2 cups of frozen peas evenly over the vegetables in the baking dish. Remove the bay leaf.
- Put the reserved broth back into the pot to medium heat and bring it to a boil. Now, put the beurre manié mixture into the hot broth. Simmer the sauce, whisking frequently, until it thickens. Initially, the mixture might seem clumpy, but as the butter melts into the sauce, it will become smooth.
- For an even richer sauce, stir in 1/2 cup of whole milk or cream (optional). Taste and adjust with more salt and pepper if desired.
- Pour this velvety sauce over the vegetables in the baking dish. Gently stir to coat everything evenly and let it rest while we prepare the tantalizing topping.
- Adjust your oven rack to the middle position and preheat it to a toasty 400°F (200°C).
- In a large pot, cover 2 1/2 to 3 pounds of peeled and 2-inch cut Yukon gold potatoes with cold water. Sprinkle in 2 1/2 teaspoons of kosher salt. Bring this to a boil over high heat, then reduce to a simmer.
- Simmer the potatoes for 12 to 14 minutes until they are tender when pierced with a knife. Drain the potatoes in a colander and return them to the pot. Place it over medium heat and stir the potatoes for about 1 minute until they appear dry.
- Push the potatoes to one side of the pot and pour 1/2 cup of milk into the empty space. Once the milk is hot, introduce 3 tablespoons of unsalted butter pieces. The hot milk contributes to fluffier mashed potatoes.
- Mash the potatoes, milk, and butter until you achieve a creamy consistency. Lighten and smooth the potatoes with a whisk.
- Season the mashed potatoes with the remaining 1/2 teaspoon of salt and a dash of freshly ground black pepper. Now, fold in 2 cups of grated sharp cheddar, finely chopped scallions from half a bunch, and 1/2 cup of freshly chopped parsley. Taste and make further adjustments with salt and pepper if desired.
- Spoon this luscious potato mixture over the saucy vegetables in the baking dish. Use a fork to create peaks and valleys on the potato surface. Sprinkle the top with the remaining 1/3 cup of grated cheese.
- Now, bake for about 30 minutes, until the filling bubbles, and the potato peaks acquire a golden hue.
- Allow your pie to rest for 10 minutes before serving this comforting masterpiece.
Nutrition Facts (per serving):
- Calories: 648 kcal
- Protein: 26g
- Carbohydrates: 58g
- Fat: 34g
Keep in mind that these figures are estimated and may vary depending on the specific ingredients used.
Cooking Tips:
- Make sure to blot excess liquid from cooked vegetables to prevent a watery filling.
- Customize the sauce with optional milk or cream for a richer taste.