There’s something about the cozy allure of shepherd’s pie that just feels like a warm hug on a chilly day. Now, imagine that comfort, but with a twist—no meat! Yes, a delightful, savory vegan version that brings all the heartiness without the heaviness. I stumbled upon this recipe during a lazy afternoon scroll and, oh wow, it’s like discovering a hidden trail in a familiar forest.
Steps
- Prepare the Mashed Potatoes: Peel the Yukon gold potatoes and boil them until they are tender enough to be easily mashed. Drain the water, then mash the potatoes, mixing in full-fat Greek yogurt and butter or olive oil. Season with salt to taste.
- Cook the Vegetables: Heat olive oil in a large, oven-safe pot over medium heat. Add minced shallots (or onions and garlic) and sauté until they become fragrant. Add sliced mushrooms, chopped carrots, and whole sprigs of rosemary and thyme, along with a bay leaf. Cook until the carrots are softened.
- Create the Gravy: Stir in tomato paste and flour, mixing well. Pour in the red wine and scrape the pot to lift any browned bits from the bottom, allowing the wine to cook off slightly. Gradually add vegetable broth while stirring, until a thick gravy forms. Season with salt and simmer to let it thicken further.
- Assemble and Bake: Remove the herbs from the pot and stir in the frozen peas. Spread the prepared mashed potatoes over the vegetable mixture, optionally brushing the top with butter for extra flavor. Bake in the oven at 350°F for 15 minutes. For a golden top, finish under the broil setting for a few minutes.
- Serve: Dish out generous portions of the shepherd’s pie and enjoy the comforting flavors and aromas.
Ingredients
- 2 tablespoons olive oil
- 3 shallots, minced (or substitute with onions and garlic)
- 16 ounces fresh mushrooms, sliced
- 6 carrots, peeled and chopped (about 2 cups)
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dried bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/2 cup red wine
- 1–2 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- 2 cups frozen peas
- 6 Yukon gold potatoes (approximately 2 pounds)
- 1/2 cup full-fat Greek yogurt
- 1/4 cup butter or olive oil
- Salt to taste
FAQ
- Can I make this Shepherd’s Pie gluten-free?
- Yes, you can! Instead of using flour, incorporate about 3/4 cup of mashed potatoes into the vegetables and liquid to create a “gravy.” It’s simple and delicious.
- Is it possible to make this recipe vegan?
- Absolutely! Substitute olive oil for butter and use non-dairy milk instead of Greek yogurt to make this dish vegan-friendly.
- Can I include meat in this vegetarian Shepherd’s Pie?
- While the mushrooms provide a great umami and meaty flavor, you can certainly add browned ground meat to the gravy mixture if you prefer.
- What can I use instead of red wine in the gravy?
- If you prefer not to use red wine, simply replace it with an equivalent amount of extra liquid, such as vegetable broth. No worries!
- How can I make the mashed potatoes more protein-rich?
- To boost the protein content, consider mixing in Greek yogurt with the mashed potatoes. It adds a creamy texture and a tangy flavor, enhancing the dish.
Tips
- For a creamy texture in mashed potatoes, consider adding full-fat Greek yogurt. It not only enhances the creaminess but also provides a protein boost. To keep it vegan, substitute olive oil for butter and use non-dairy milk.
- To make the dish gluten-free, omit the flour and incorporate about 3/4 cup of mashed potatoes into the vegetable and liquid mixture to create a thick gravy.
- Enhance the flavor with herbs, using fresh rosemary and thyme during the sautéing process. Remember to remove the herbs before baking to prevent overpowering the dish.
- For a perfect golden topping, brush the mashed potatoes with a bit of butter (or olive oil for a vegan option) before baking. Finish by broiling for a few minutes to achieve a beautifully browned crust.
Equipment
- Instant Pot (for quick and easy mashed potatoes)
- Oven-safe pot (for cooking veggies and baking the pie in the oven)
