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The Coziest Vegetarian Shepherds Pie – vegetarian recipe
Stav Kogan

The Coziest Vegetarian Shepherd's Pie

A deeply savoury, rich vegetarian shepherd's pie with a plant-based ground filling, a sweet layer of golden corn, and a fluffy, creamy crown of mashed potatoes baked to perfection. A nutritional powerhouse and the perfect hearty entrée.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 hearty serving
Calories: 399
Ingredients Method Nutrition

Ingredients
  

  • For the Fluffy Potato Topping
  • 5 large russet potatoes, about 4 pounds / 1.8 kg (3.97 lb), peeled
  • 3 tablespoons (45 mL / 1.5 fl oz) olive oil
  • 1/2 cup (125 mL) soy or other non-dairy milk
  • 1/2 teaspoon (2 mL / 0.1 fl oz) salt
  • 1/4 teaspoon (1 mL / 0 fl oz) black pepper
  • For the Savoury Filling
  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 2 cups (500 mL) diced onion
  • 2 cups (500 mL) chopped celery
  • 6 cloves garlic, minced
  • 2 packages (each 340 g / 12 oz) Yves Meatless Ground Round Original or similar veggie ground
  • 2 tablespoons (30 mL / 1 fl oz) vegetarian Worcestershire sauce
  • 2 tablespoons (30 mL / 1 fl oz) tamari or soy sauce
  • 2 teaspoons (10 mL / 0.3 fl oz) dried tarragon, crushed
  • 1/2 teaspoon (2 mL / 0.1 fl oz) black pepper
  • 1/2 teaspoon (2 mL / 0.1 fl oz) salt (optional)
  • 1 1/2 cups (375 mL) fresh, canned or frozen corn kernels
  • 1/4 teaspoon (1 mL / 0 fl oz) paprika, for garnish
  • for the Perfect Pie
  • For the fluffiest mashed potatoes, drain them very well after boiling. You can even return them to the hot, empty pot for a minute to steam off any excess moisture before mashing.
  • Boost the veggie content by adding finely diced carrots or mushrooms. Sauté them along with the onion and celery to add more depth and nutrition to the filling.
  • This is a great make-ahead meal. Assemble the entire pie, let it cool, then cover and refrigerate for up to 2 days. You may need to add 10-15 minutes to the baking time when cooking from cold.
  • For an extra-crispy, golden-brown top, brush the mashed potatoes with a little melted vegan butter or olive oil before baking. You can also pop it under the broiler for the last 1-2 minutes—just watch it carefully!

Method
 

  1. Preheat your oven to 350°F / 180°C. Lightly oil a 9 × 13-inch (23 × 33 cm) casserole dish.
  2. To begin the potato topping, cut the peeled potatoes into thirds and place them in a large pot of boiling water.
  3. Cook until tender, about 15-20 minutes.
  4. While the potatoes are cooking, prepare the filling.
  5. Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large skillet over medium heat.
  6. Add the diced onion, celery, and minced garlic, and cook for 3-4 minutes, until the onion is soft and translucent.
  7. Turn off the heat.
  8. Add the crumbled veggie ground round, vegetarian Worcestershire sauce, tamari, tarragon, pepper, and optional salt to the skillet.
  9. Stir everything together until thoroughly combined.
  10. Transfer the filling mixture to your prepared casserole dish.
  11. Spread it out and pack it down into an even layer.
  12. Sprinkle the corn kernels evenly over the top of the filling.
  13. Once the potatoes are tender, drain them well.
  14. Add the olive oil, soy milk, salt, and pepper. Mash until smooth and fluffy.
  15. Carefully spread the mashed potatoes over the corn layer, covering the entire surface.
  16. Sprinkle the top with paprika.
  17. Bake for 20 minutes, or until the pie is heated through and the filling is bubbly at the edges.

Nutrition

Calories: 399kcalCarbohydrates: 60gProtein: 26gFat: 8g

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