Veggie Shepherd’s Pie Recipe -French Special
Veggie Shepherd’s Pie is a satisfying and hearty dish that showcases the best of nutritious vegetables and creamy mashed potatoes. This comforting meal features a flavorful filling of sautéed veggies like carrots, peas, and mushrooms, all simmered in a delicious sauce. Crowned with a layer of fluffy mashed potatoes, it’s baked to golden perfection, making it a wonderful choice for any occasion. Ideal for family gatherings or a cozy night at home, this plant-based take on a classic favorite is both nutritious and delicious, allowing everyone to savor a comforting dish without the meat!
- Prep Time20 min
- Cook Time35 min
- Total Time55 min
Filling:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 cup green peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Mashed Potatoes:
- 4 large potatoes, peeled and chopped
- 1/4 cup milk (or plant-based milk)
- 2 tablespoons butter (or olive oil for vegan option)
- Salt and pepper to taste
How to make Veggie Shepherd’s Pie :
Prepare Mashed Potatoes: Boil the chopped potatoes in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add milk, butter, salt, and pepper, then mash until smooth. Set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.
Add Mushrooms and Peas: Add the chopped mushrooms, green peas, and corn. Cook for another 5 minutes until the mushrooms are tender.
Season and Thicken: Stir in the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Cook for a few more minutes until everything is well combined and heated through.
Assemble the Pie: Preheat your oven to 400°F (200°C). In a baking dish, spread the veggie filling evenly. Top with the mashed potatoes, spreading them out to cover the filling completely. You can create a textured surface with a fork for extra crispiness.
Bake: Place the dish in the oven and bake for about 25-30 minutes, or until the top is golden and slightly crispy.
Serve: Let cool for a few minutes before serving. Enjoy your hearty Veggie Shepherd’s Pie!
Recipe Notes:
Customization: Feel free to add other vegetables like bell peppers, zucchini, or spinach based on your preferences or what you have on hand.
Vegan Option: Substitute butter with olive oil or vegan butter and use plant-based milk for the mashed potatoes.
Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheat well in the oven or microwave.
Serving Suggestions: Pair with a simple side salad for a complete meal.
