Hearty Meatless Shepherd’s Pie
Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you’ll never even miss the meat. It’s that rich and satisfying!
—Kim Hammond, Kingwood, Texas
Ingredients
- 6 garlic cloves
- 1/4 teaspoon olive oil
- 1-1/2 pounds potatoes, peeled and cubed
- 3 tablespoons vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- FILLING:
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 pound sliced baby portobello mushrooms
- 8 ounces frozen vegetarian meat crumbles
- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 3/4 cup vegetable broth, divided
- 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
Reviews
Instead of bits of garlic in olive oil I put a whole garlic with the tips cut off in grapeseed oil (which can do high heat) then put those in the pie and the mashed. I used the grapeseed oil for the mashed and the bottom of the casserole dish. So mine had more calories for sure but it was so good. Also used impossible burger, whole package (called for 8oz).
Personally I love it but I did a few modifications.I didn't put any celery in the filling and the garlic gloves in the mash. I'm not a vegetarian, so I threw in an egg instead of 3 tablespoons of vegetable broth. I cooked the mushrooms over high heat with no oil but a bit of salt. It reduces the water content and make it taste better. I also grated the carrot instead of having slices. I definitely used a lot more than 3/4 cup of vegetable broth in the filling.Hint/tip: Make sure you either have a smooth silky mash or a hot mash when you pour it over the filling. This makes spreading it easier. And don't worry about the amount of vegetable broth you'll use. You can use more, you can use less. I used a lot more since cooking it for 10 minutes under med-high heat needed quite a bit of broth since the carrot and meat just absorb the broth like a sponge.
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Intresting dish.To save time,use roasted garlic in a jar.Yukon potatoes worked well(thanks mehalv) and used italian seasoning instead of rosemary.Slice carrots thin or use frozen carrots.I used crimini mushrooms instead of portobello and cornstarch instead of flour,easier to work with!I had to add more then a 1/2 cup of broth as it cooked and after the cornstarch mixture.Topped off the potato mixture with italian bread crumbs/parmesan cheese.Finicky daughter liked it.
This recipe was so delicious! I used Yukon Gold potatoes. The rosemary (I used dried) was a tad strong, and I might suggest scaling back on it a tad.
A little bland. Used ground beef, added red pepper flakes and light butter to potatos. Bought pre cooked and peeled potato and din't grill the garlic to save time. I would use less rosemary next time. Hubby put lots of tobasco on it and liked it.
Slam dunk veggie version of this traditional dish. I omitted mushrooms because my husband doesn't likes them. Takes over an hour to prep and cook, so plan ahead, but worth it.