Meatless Monday Recipe: Winter Vegetable Shepherd’s Pie

Ahhh, that crisp fall chill is in the morning air.  How it does inspire me to whip up comforting dishes and start baking!

Question: What are you favorite fall foods?  Do you crave more sweet or savory goodies?

When I was a kid, my mama used to make a mean shepherd’s pie! Hers was a more traditional version, with ground beef and cheddar cheese that crisped up just right under the oven broiler.

After I became a vegetarian, I started searching for meatless versions of all of the foods that I loved growing up. I have been making this Winter Vegetable Shepherd’s Pie from Food & Wine magazine for a few years now. The creamy mashed potatoes are rich enough that you don’t miss the meat.

 

Winter Vegetable Shepherd's Pie

Here’s what you’ll need:

  • 2 pounds baking potatoes (about 4), peeled and cut into large pieces
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon fresh-ground black pepper
  • 1 cup heavy cream
  • 6 tablespoons butter
  • 1 large onion, sliced
  • 1 clove garlic, minced
  • 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
  • 2 carrots, sliced
  • 1/4 teaspoon dried thyme
  • 3 cups vegetable stock

Directions:

  1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
  2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
  3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
  4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and broil until lightly browned, about 5 – 7 minutes.

Note: Some broilers work much more quickly than others, so keep an eye on your dish while its under the broiler so it doesn’t burn!!

 

winter-vegetable-shepherds-pie-sm

 

 

 

One thought on “Meatless Monday Recipe: Winter Vegetable Shepherd’s Pie

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