Veggie Shepherd's Pie Recipe
Try this Veggie Shepherd's Pie Recipe.
Try this Veggie Shepherd's Pie Recipe.
- 1 bay leaf
- 1 cup water
- sea salt to taste
- 1 large onion finely chopped
- 4 garlic cloves minced
- 1/3 cup dry red wine
- 1/2 tsp freshly ground black pepper
- 3 tbsp vegan butter
- 2 carrots, peeled and diced
- 1 tsp mustard powder
- 2 tbsp vegetable or coconut oil
- 1-1/2 cups cremini mushrooms finely chopped
- 1- 1/2 lbs veggie ground round (roughly 3 cups)
- 1/2 of a 5 ozcan tomato paste
- 2 tbsp vegan worcestershire sauce (use ketchup in a pinch
- 2 tsp vegetable bouillon ( i like better than bouillon)
- 1 tbsp fresh rosemary removed from sprig
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen green peas
- 1-1/2 lbs golden or baking potatoes peeled and sliced
- 1/4 cup non-dairy milkof choice
- 1 tbsp [url:19]nutritional yeast[/
- Carbohydrate 11.4326867825648 g
- Cholesterol 0 mg
- Fat 4.89838728765656 g
- Fiber 1.58297746414063 g
- Protein 1.56827899950502 g
- Saturated Fat 3.9772890565596 g
- Serving Size 1 1 Serving (93g)
- Sodium 40.7244532568911 mg
- Sugar 9.84970931842413 g
- Trans Fat 0.329694438385855 g
- Calories 99 calories
Step-by-step
- Preheat oven to 400F.
- In a large saucepan heat oil over medium-high heat.
- Add onion and garlic and sauté for 3 to 5 mins, or until translucent.
- Add mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half.
- Add veggie ground round, water, red wine, tomato paste, vegan Worcestershire, bouillon, mustard powder, bay leaf, pepper, and rosemary, and bring to a simmer.
- Cover and immediately reduce heat to medium low.
- Simmer for 5 minutes, stirring frequently.
- Add carrots, corn, and peas to the ground round mixture, and stir until combined.
- Simmer for an additional 15 minutes.
- Add more water, 1 tbsp at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy.
- Remove bay leaf and season with salt to taste.
- In a large pot bring potatoes covered in salted water to a boil and cook for 10-15 mins until fork tender.
- When potatoes are cooked, strain.
- Place potatoes back into the pot and add non-dairy milk, vegan butter and nutritional yeast, and mash until there are no lumps.
- Scoop the filling into an 11 by 7-inch casserole dish and spread out using a spatula.
- Spoon the mash over filling and spread out evenly with a clean spatula.
- Rough up the surface of the mashed potatoes with a fork. This will create a nice browned crust.
- Place the casserole dish onto a cookie sheet and bake for 25-30 mins or until the mash begins to brown.
- Remove casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving.
- Serve with a side of baked beans, and gravy (optional).
My Cozy Veggie Shepherd's Pie: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a never-ending marathon. But let me tell you, this Veggie Shepherd's Pie is my secret weapon for conquering weeknight dinners. It's hearty, flavorful, and surprisingly easy to whip up, even after a long day at the office. The best part? It's completely customizable to whatever vegetables I have on hand, making it a fantastic way to use up leftover produce and minimize food waste.
The secret to a truly comforting Shepherd's Pie lies in the rich, savory filling. I start with a base of finely chopped onions and garlic, sautéed until softened and fragrant. Then, I add a medley of my favorite vegetables: earthy mushrooms, sweet carrots, vibrant corn, and tender peas. The real star, however, is the veggie ground round. It adds a wonderful depth of flavor and satisfying texture, making this dish a true meat-lover's delight, even without the meat! I like to add a splash of red wine for an extra layer of complexity, but if you prefer, you can easily substitute with more vegetable broth.
The creamy mashed potato topping is the perfect complement to the hearty vegetable filling. I use a blend of golden potatoes, mashed to creamy perfection with a touch of non-dairy milk and vegan butter. For a cheesy kick, I stir in some nutritional yeast – it provides a wonderfully nutty, cheesy flavor without any dairy. The topping is then spread over the filling, and I like to rough up the surface with a fork to create a rustic, golden-brown crust.
This recipe is a lifesaver on busy weeknights. It’s a complete meal in one dish, requiring minimal cleanup. I often double the recipe and freeze half for another night. This way, I have a healthy and delicious meal ready to go on a night when I'm especially tired or short on time. The flavors only deepen with time, making it even more delicious the next day.
Beyond the convenience, this Veggie Shepherd's Pie is packed with nutrients. The abundance of vegetables provides a wealth of vitamins and minerals, while the potatoes offer carbohydrates for sustained energy. It's a comforting and satisfying meal that leaves me feeling energized and ready to tackle whatever the rest of the evening brings.
The best part is that it's highly adaptable. Feel free to substitute your favorite vegetables – zucchini, bell peppers, or even spinach would work wonderfully. You can also experiment with different herbs and spices to personalize the flavor profile. I’ve made it with different types of non-dairy milk, and even added a sprinkle of herbs before baking for a brighter, fresher flavor. The possibilities are truly endless!
This Veggie Shepherd’s Pie is more than just a recipe; it’s a symbol of my commitment to providing my family with healthy, delicious, and convenient meals. It's a reminder that even amidst the chaos of daily life, we can still find time to create something nourishing and satisfying. So, if you're looking for a comforting, flavorful, and versatile vegetarian meal that's perfect for busy weeknights, give this recipe a try. You won't be disappointed!
Serving Suggestions: This dish is delicious on its own, but I often like to serve it with a side of crusty bread for soaking up the delicious gravy or a simple green salad for a touch of freshness. A dollop of vegan sour cream or a sprinkle of fresh parsley adds a final touch of elegance.
Variations: For a spicier kick, add a pinch of red pepper flakes to the filling. For a creamier topping, add a tablespoon or two of vegan cream cheese to the mashed potatoes. If you want a richer flavor, use a combination of potatoes— russet and Yukon gold potatoes create a wonderful texture and flavor combination. Feel free to get creative and customize this recipe to fit your taste preferences and what you have in your pantry!
Make-Ahead Tip: You can prepare the filling and mashed potatoes ahead of time and store them separately in the refrigerator. Assemble the pie just before baking for a quick and easy weeknight meal. This makes meal prep a breeze!
Freezing Instructions: This Veggie Shepherd's Pie freezes beautifully. Assemble the pie in a freezer-safe dish, cover tightly with foil, and freeze for up to three months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding an extra 10-15 minutes to the baking time.
So, ditch the takeout menus and embrace the joy of home-cooked goodness with this easy and delicious Veggie Shepherd's Pie. It’s a recipe that will become a staple in your kitchen, just like it has in mine.
