This is a veggie version of the Shepherd's Pie I grew up with
- Carbohydrate 56.5977 g
- Cholesterol 0 mg
- Fat 1.5123 g
- Fiber 11.0580000758171 g
- Protein 9.9696 g
- Saturated Fat 0.2799 g
- Serving Size 1 1 Serving (369g)
- Sodium 342.6 mg
- Sugar 45.5396999241829 g
- Trans Fat 0.37041 g
- Calories 253 calories
Step-by-step
- Peel and cut veggies into large chunks. I used carrots, eggplant, onion, celery, and garlic.
- Tossed in a roasting pan with olive oil, seasoning salt, and pepper.
- Roasted in a 400 degree oven until the veggies were browned and soft.
- Layer the veggies in the bottom of a deep baking dish.
- Pour creamed corn on top, then spread the mashed potatoes on top of everything.
- Bake in a 350 degree oven until bubbly and slightly browned.
Traditional versions rely on minced lamb or beef, but substituting a roasted medley builds depth through Maillard reactions rather than animal fats. Cut root vegetables and alliums into uniform two-inch chunks before tossing them in oil; uniform sizing guarantees they soften evenly in a 400 degree oven without burning the smaller pieces. When starches roast, surface sugars caramelize to create complex savory compounds that anchor the entire dish. Stacking the components requires careful density management to prevent sogginess. Creamed corn sits directly on the roasted vegetables to insulate them, while whipped potatoes cap the dish, creating a semi-permeable crust that allows steam to escape while browning in a 350 degree oven until bubbling around the edges. Adjusting the yield up or down scales linearly, though doubling the volume requires a wider baking dish rather than a deeper one to maintain the crucial ratio of crisp potato topping to soft interior. Stored properly in an airtight container, leftovers keep safely for up to three days in the refrigerator.
