Shepherds Pie is an absolute favorite in most homes, so why not make it even healthier and more enjoyable! Using mushrooms and other vegetables, this dish is perfect for grab and go or even hosting relatives during the holidays.
- Mashed Potato Topping:
- 3 pounds yukon gold potatoes, unpeeled (or russets, peeled), quartered or diced.
- 4 tablespoons olive oil, or vegan butter
- 1/2 cup vegan sour cream ( like Kite Hill Sour cream)
- 1 tablespoon truffle oil (optional but amazing)
- 2 teaspoons granulated garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2–1 teaspoon nutritional yeast– optional!
- 3 tablespoons olive oil or vegan butter
- 1 large onion, diced (or sub 2 cups leeks)
- 1 lb sliced mushrooms (cremini, shiitake, portobello, or a mix)
- 1 1/2 cups celery, diced (or sub part or all fennel bulb)
- 1 1/2 cups carrots, peeled, diced in small 1/2 inch cubes
- 1 1/2 cups parsnips, peeled, diced in small 1/2 inch cubes
- 1 1/2 cup frozen peas
- 1 1/2 cups cooked white beans (or sub cannellini beans, lentils)
- 6 cloves garlic- rough chopped
- 1 tsp salt, more to taste
- 1/2 tsp cracked pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 cup dry white wine (or sub water plus 1/2 teaspoon apple cider vinegar)
- 4 tablespoons flour ( or use GF flour)
- 3 cups rich warmed veggie broth, mixed with 2 teaspoon miso paste
- 1 teaspoon dijon mustard
- 1/2 cup fresh Italian Parsley, chopped
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- Preheat oven to 375
- Start with the mashed potatoes. Cut yukon gold potatoes into halves or quarters. Make sure the pieces are similar in size. Place in a large pot, cover with an inch of water with 1 tablespoon kosher salt and simmer until tender for about 20-25 minutes. Drain, saving 1 cup of potato water.
- Make the stew: In a very large heavy bottom pot, heat oil over medium heat. Saute onions and mushrooms for 7-8 minutes (see notes), until fragrant, then add parsnips, carrots, celery, garlic, thyme, salt and pepper stirring for 10 mins until carrots are al dente and mushrooms give off their liquid. Cook off the liquid.
- Deglaze with 1/2 cup wine, scraping up any brown bits. Let simmer on medium-low until carrots/parsnips are perfectly tender and wine has cooked off. Add the peas and white beans.
- Sprinkle the veggies with 4 tablespoons of flour ( or use GF flour) and stir it for about 2 minutes letting the flour cook a bit.
- Add 1 cup warm veggie broth to the pot, stirring until the stew thickens, then stir in the remaining broth a cup at a time, simmering, and letting it thicken.
- Add the mustard. Turn off heat.
- Taste for salt, and add more to taste, and more cracked pepper if you like too. Add a few drops of apple cider vinegar to brighten, tasting as you add. Stir in the fresh parsley.
- Finish the Potatoes: Place the drained potatoes back into the potato pot. Mash with a potato masher and add olive oil, vegan sour cream, granulated roasted garlic, salt, pepper and optional truffle oil and nutritional yeast. Add a 1/4 cup- 1/2 cup of the hot potato water to loosen them ( easier to spread).Whip them up until creamy with the masher! Taste and adjust salt and pepper.
- Assemble: Scoop the filling into a greased, large 9×13 inch baking dish, or a large oven-proof cast iron skillet or dutch oven, or smaller individual-sized baking dishes, or ramekins.
- Spoon the creamy mashed potatoes over the stew, or use a piping bag and pipe out the potatoes over the stew. If potatoes seem too dry to pipe, whip in a little more hot potato water to them and they will loosen up nicely. Drizzle the top with a little truffle oil.
- Bake: Place baking dish or individual pies on a sheet-pan to catch the drippings, in a preheated 375F oven and bake until bubbly and golden, about 20-30 minutes.
- Garnish with Fresh parsley or a sprig of thyme.
Divide the dish up into smaller portions and save multiple servings for grab and go meals during your week. Reheat in a microwave for 2 minutes on a high setting. Poke a hole in the center of the pie before reheating.