Clarissa Johal: #MeatlessMonday-Versatile #Vegetarian Shepherd's Pie

Monday, December 15, 2014

#MeatlessMonday-Versatile #Vegetarian Shepherd's Pie

Photo courtesy of Amber Karnes via Flickr
This recipe is versatile because the vegetables can be adjusted to what you like or what you've got "on hand." It may seem like a complicated recipe but it's actually easy: make your mashed potatoes and set aside, saute veggies of choice, mix in the gravy with the veggies, top the veggie mixture with the mashed potatoes and bake. Enjoy! 

Versatile Vegetarian Shepherd's Pie

Mashed potato layer:

1-1/2 lbs (about 6 potatoes) Yukon Gold potatoes, peeled and cut into quarters
1/2 teaspoon salt
4 tablespoons heavy cream
2 tablespoons butter
1 tablespoon milk (or more)

1/2 cup Cheddar cheese


Place the potatoes in a pot, cover with cold water, and bring to a boil. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
Stir in cream, butter and salt. Mash with a potato masher, adding the milk, until smooth and fluffy. Set the potatoes aside. 
Cheddar cheese will be used as topping later.

Vegetable layer:

1 tablespoon vegetable oil
1 large yellow onion, chopped
1 teaspoon basil
1 clove garlic, minced, or more to taste
1 tsp ground black pepper

6 cups of chopped fresh vegetables of your choice.
Some to consider are: mushrooms, carrots, corn, celery, green beans, zucchini or squash of any kind, red peppers, green peppers, parsnips, peas, and/or spinach. 


Heat the vegetable oil in a large skillet over medium heat. Add onions, basil, garlic, pepper and sliced vegetables of choice. Cook until vegetables are softened but not overdone. 

Vegetarian gravy:

6 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons finely chopped mushrooms
2 minced garlic cloves
3 tablespoons flour
2 tablespoons soy sauce
1 cup water
1/2 tsp pepper
1/2 tsp salt
1/2 tsp basil


1. Saute the onions, mushrooms and garlic with the butter.
3. Make a roux by gradually adding the flour. Make sure you continuously whisk to avoid lumps!
4. Still whisking, add soy sauce and water to the mixture.
5. Add salt and pepper and cook until it reaches the desired thickness.

Add to vegetable mixture

To assemble: 

Preheat oven to 400F and spray a 15x10 glass baking dish (or 3-qt casserole dish) with cooking spray.
Spread bottom layer mixture into the the baking dish and top with the mashed potatoes, smoothing them into an even layer. 

Sprinkle the potatoes with 1/2 cup shredded Cheddar cheese.

Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

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