Being as I’m a Irish girl, leading into the month of March is one of my favorite times of year. The weather usually starts warming up and I get to play around a lot more with Irish staples! Shepherd’s Pie is a staple Irish meal and I’ve made it a few different times in a few different ways. I’ve got to say though… I think this vegetarian one is now probably my favorite version.
That is no lie. This Vegetarian Shepherd's Pie is loaded with flavor and plenty of fresh vegetables. I even used fresh peas! No canned or frozen veggies here. Not today.
This is for sure a stick-to-your-ribs sort of meal. The potatoes on top and the hearty vegetable mixture below is pure bliss. Especially on a cooler night here at the end of winter. One serving of this is PLENTY and very filling. So much so that you really don’t need to serve this dinner with a side! Though if you wanted to, a very simple and small salad would be a good option.
Trust me when I say too that you won’t miss the meat in this Vegetarian Shepherd's Pie. It’s such a hearty meal and full of meaty texture that you likely won’t even notice it’s meatless!
Yum! I can’t wait to make this Vegetarian Shepherd's Pie again.
This is a great recipe for enjoying again as a second meal since it reheats really well. Reheat it in the same oven safe skillet it’s cooked in or warm up individual options in the microwave.
TheSkinnyFork.com A delicious vegetarian take on an Irish classic. This shepherd's pie is simple to make and uses so many fresh vegetables that you won't miss the meat! Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 6 • Serving Size: 1/6 of the Pie • Calories: 283 • Fat: 1 g • Saturated Fat: 0 g • Carb: 58 g • Fiber: 10 g • Protein: 13 g • Sugar: 11 g • Sodium: 240 mg
Filling:
• 6 Carrots, Peeled & Chopped
• 1 Yellow Onion, Chopped
• 16 Oz. Sliced Mushrooms
• 8 Oz. Fresh English Peas
• 1/2 C. Sherry Cooking Wine
• 2 Tbsp. Tomato Paste
• 1/2 Tsp. Dry Crushed Rosemary
• 1/2 Tsp. Dried Thyme
• 1 C. Reduced Sodium Vegetable Stock/Broth
• 2 Tbsp. Whole Wheat White Flour
• Salt & Pepper to Taste
Potatoes:
• 6 Yellow Potatoes, Cooked
• 1/2 C. Plain Fat Free Greek Yogurt
• Salt & Pepper to Taste
Directions:
Place the 6 chopped carrots and 1 chopped onion into the base of a deep large oven safe skillet. Cook over medium-high heat until the onions are starting to turn translucent.
Add in the 16 Oz. sliced mushrooms and continue to cook until most of the moisture has been released from the mushrooms.
Stir in the 8 Oz. fresh peas, 1/2 C. cooking wine, 2 Tbsp. tomato paste, 1/2 Tsp. rosemary, and 1/2 Tsp. thyme. Continue to cook until the veggies are all tender.
Pour in the 1 C. stock and 2 Tbsp. wheat flour and stir. Cook for another few minutes or until the sauce is thickened. Season with salt and pepper to taste.
Once done, remove from the heat and preheat the oven to 350 degrees F.
In a separate bowl, mash the 6 potatoes together with the 1/2 C. greek yogurt. Season with salt and pepper to taste.
Scoop the potatoes out over the vegetable mixture and place into the oven to cook for about 20 minutes.
Remove from the oven once done and divide evenly among bowls to enjoy right away!
Step-by-Step Photos:
Nutritional Claims: High Fiber • Low Fat • Low Fat Abs • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • No Oil Added • Kosher
