Packed with vegetables and beans, then topped with creamy mashed potatoes, don’t tell the carnivores in your family this is meatless. They won’t miss the meat. Serve it as a comforting, casserole-style main dish for dinner or as a side dish to roast chicken.
Traditional Versus Vegetarian or Vegan
Traditionally, Shepherd’s Pie is made with a filling of lamb. This vegetarian version replaces the lamb with colorful, healthy vegetables – onion, carrots, celery, tomatoes, green beans, corn, peas, and both red and white kidney beans. The vegetable filling is then topped with creamy mashed potatoes.
Of Potatoes, Dairy and Prep Work
For mashed potatoes I use Yukon Gold’s, not russets. And for fluffy textured potatoes, I use a tool called a ricer. For the creamy part, stir in sour cream or plain Greek yogurt (more tang), then add a little butter.
Another option for topping your Shepherds Pies, use whipped sweet potatoes instead of gold potatoes. They are a healthier option and beautiful color, not to mention nutritious. Basic recipe is here.
For a vegan version, use vegan sour cream by Follow Your Heart products and Earth Balance buttery vegan sticks in the mashed potatoes. I started using these products while cooking for dairy-free clients and loved the results. The taste is wonderful with a nice tang from the sour cream. You’ll never know its not regular dairy.
Of course regular dairy works fine. Do what works for you.
Knife Skills and Organization
There’s a bit of prep work for the vegetables which gives you a chance to practice your knife skills. Assemble all of your prepped vegetables and ingredients in little bowls. I like to put mine on a half-sheet tray before I start cooking the filling. Try it. You”ll be more organized.
Cook the Filling
Sauté the vegetables together, stir in the beans, then spoon the filling into individual or one large casserole dish. Spoon on or pipe the potatoes over the top. I pipe my potatoes for nice presentation, but you can simply spoon the potatoes on a swirl for a nice look
Bake and Serve
To serve, bake the dishes in the oven until the filling is hot. A few minutes under the broiler will brown the tops but be careful not to burn the potatoes. If you’d like, gently brush with a little olive oil, melted Earth Balance or butter mixed with a little granulated garlic for extra flavor before browning.
A note on dishes – I like to make individual Shepherd’s Pies. For a main dish serving size, use 10 ounce ramekins. For a side dish try the 6 ounce size. You can also use a variety of mini casseroles. It’s fun for everyone to get their own little dish.
Vegetarian Shepherds Pie
- 1 1/2 pounds Yukon gold potatoes 680 grams
- 3/4 cup or more 170 grams, note below, vegan sour cream or regular light sour cream
- 2 tablespoons Earth Balance 28 grams, or butter
- 1 1/2 tablespoons olive oil 20 grams
- 1/2 of a large onion chopped fine
- 2 large ribs of celery chopped fine
- 3 small carrots 100 grams, chopped fine, about 3/4 cup
- 3 large garlic cloves chopped fine
- 2 tablespoons tomato paste 30 grams
- 1 cup of water 240 ml
- 1 teaspoon each dried basil 1/2 gram, oregano and thyme
- 1 teaspoon sweet paprika
- 1- 14.5 ounce canned diced tomatoes 411 grams
- 1 cup corn kernels 135 grams, thawed if frozen
- 1 cup of peas 135 grams, thawed if frozen
- 1 cup finely chopped raw baby green beans 130 grams
- 1-15 ounce can red kidney beans 425 grams, rinsed and drained
- 1-15 ounce can Cannelini beans 425 grams, rinsed and drained
- Heat oven to 350 degrees
- Make the mashed potatoes. Peel potatoes and cut into quarters or eights. Aim for the same size so they cook evenly. Place in a medium saucepan, cover with cold water and add 2 teaspoons of kosher or sea salt. Bring the potatoes to a simmer over medium heat and cook until very tender when a paring knife easily pierces the potatoes.
- Drain potatoes well and place back in the hot pan (heat off). Cover and allow to steam dry for a few minutes. Next, push the potatoes through a ricer. Alternatively use a hand masher or hand mixer. Add sour cream and butter and stir. Season with salt and pepper. The texture should be creamy and firm, not runny. Set aside.
- Next, assemble all of your prepped vegetables and ingredients in little bowls. I like to put mine on a tray. You”ll be more organized.
- In a medium saute or fry pan, heat olive oil over medium heat. Add onion, celery and carrot and cook until soft, stirring occasionally. Add garlic and cook 1 minute. Add tomato paste, water, dried herbs, paprika, tomatoes, corn, peas and green beans. Cover and cook until the green beans are tender and some of the moisture has cooked down, a few minutes.
- Season with salt and pepper and taste. Gently stir in the kidney and Cannellini beans. Distribute mixture between 4 – 10 ounce ramekins or a medium casserole dish. Swirl mashed potatoes over the top with a spoon or pipe mashed potatoes to cover the vegetable-bean mixture.
- Place the casserole (s) on a rimmed baking sheet and bake in the oven until hot or when a digital thermometer reads 160-165 degrees. It should take about 3o minutes. If the potatoes are not brown, bake under a to broiler just until browned. Serve immediately.
- Note – You can prepare this a day or two ahead. They hold well in the refrigerator. Allow to stand at room temperature for an hour before baking. They are done when the internal temperature read 160-165 degrees with a digital thermometer.
- Seasoning – to give this a Southwestern taste, used smoked paprika, smoked pepper and add some chili powder.