Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

I had a ton of vegetables in my fridge that were close to expiring so I decided to make Shepherd's Pie vegetarian style! To make this a vegan dish swap out the butter for a non-dairy butter.

INGREDIENTS

3 Diced Parsnips

1 Chopped Onion

2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)

2 Pounds Potatoes

1 Stick Salted Butter

1/2 Cup Vegetable Broth

1 Teaspoon Worcestershire Sauce

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Peel and quarter potatoes.  Boil in water until tender.  While the potatoes are cooking, melt 1/2 stick of butter in a large frying pan.  Sauté the onions in butter until tender over medium heat for about 10 minutes.  If you are adding vegetables, add them according to cooking time.  Put the parsnips and carrots in with the onions.  Add corn or peas at the end of the cooking of the onions.  Add salt, pepper and Worcestershire sauce.  Add half a cup of the vegetable broth and cook, uncovered, over low heat for about 10 minutes.  Add more vegetable broth as necessary to keep moist.  Mash potatoes in a bowl with remainder of the butter.  Season with the salt and pepper.  Place the vegetables and onions in baking dish.  Distribute mashed potatoes on top.  Rough up with a fork so that there are peaks that will brown nicely.  Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown.  Broil for last new minutes if necessary to brown.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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