Vegetarian Shepherds Pie
Ingredients
Mashed Potato Topping
-
3
pounds
yukon gold potatoes
-
4
tablespoons
olive oil or vegan butter
-
½
cup
vegan sour cream
-
1
tablespoon
truffle oil (optional)
-
2
teaspoons
granulated garlic powder
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
½–1
teaspoon
nutritional yeast (optional)
Vegetable Filling
-
3
tablespoons
olive oil or vegan butter
-
1
large
onion
-
1
pound
sliced mushrooms
-
1½
cups
celery
-
1½
cups
carrots
-
1½
cups
parsnips
-
1½
cups
frozen peas
-
1½
cups
cooked white beans
-
6
cloves
garlic
-
1
teaspoon
salt
-
½
teaspoon
cracked pepper
-
1
tablespoon
fresh thyme leaves
-
½
cup
dry white wine
-
4
tablespoons
flour
-
3
cups
veggie stock
-
1
teaspoon
dijon mustard
-
½
cup
fresh Italian parsley
Instructions
- Preheat the oven to 375°F.
- Prepare the mashed potatoes by quartering the yukon gold potatoes, covering them with salted water, and simmering until tender.
- Drain the potatoes, saving 1 cup of potato water, and mash them with olive oil, vegan sour cream, garlic powder, salt, and pepper until creamy.
- In a large pot, heat olive oil and sauté onions and mushrooms until fragrant.
- Add parsnips, carrots, celery, garlic, thyme, salt, and pepper, stirring until the vegetables are tender.
- Deglaze the pot with white wine and let it simmer until the wine has cooked off.
- Add peas and white beans to the vegetable mixture.
- Sprinkle flour over the veggies and stir for about 2 minutes.
- Gradually add warm veggie broth, stirring until the stew thickens, then stir in mustard and fresh parsley.
- Scoop the filling into a greased baking dish and spoon the mashed potatoes over the top, spreading them out.
- Bake in the preheated oven for 20-30 minutes until bubbly and golden.
- Garnish with fresh parsley or thyme before serving.
Nutrition Facts (estimated)
Servings
8
Calories
288
Total fat
13.1g
Total carbohydrates
36.1g
Total protein
8.4g
Sodium
745.1mg
Cholesterol
0mg
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