Shepherd’s Pie

Shepherd’s Pie is a classic, hearty comfort dish loved by many, traditionally made with ground meat and topped with mashed potatoes. In this vegetarian version of Shepherd’s Pie, we use veggie protein crumbles combined with a rich and flavorful gravy, surrounded by a bed of creamy mashed potatoes. The result is a satisfying and delicious meal that even meat lovers will enjoy. We take care to sauté umami-rich mushrooms, tomato paste, onion, and garlic to create a flavorful fond, deglazing the pan with Madeira wine for added depth. Adding chopped carrots, thyme, bay leaf, and vegetarian Worcestershire sauce to the gravy enhances the taste even further. Piping the mashed potatoes on top of the filling not only looks beautiful but also creates a golden and crisp surface under the broiler. For the best results, use frozen veggie protein crumbles without thawing. Let’s explore this delightful vegetarian Shepherd’s Pie recipe!

SERVES 4 TO 6

INGREDIENTS:

• 2½ pounds russet potatoes, peeled and cut into 1-inch pieces
• Salt and pepper
• 4 tablespoons unsalted butter, melted
• ½ cup milk
• 1 large egg yolk
• 8 scallions, green parts only, sliced thin
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 4 ounces white mushrooms, trimmed and chopped
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 2 tablespoons Madeira or ruby port
• 2 tablespoons all-purpose flour
• 2½ cups vegetable broth
• 2 teaspoons vegetarian Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 carrots, peeled and chopped
• 12 ounces veggie protein crumbles, broken into small pieces

INSTRUCTIONS:

1. Boil the potatoes: Place potatoes, 1 tablespoon salt, and enough water to cover in a medium saucepan. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are tender (about 8 to 10 minutes). Drain the potatoes and return them to the saucepan. Cook over low heat, shaking the pot occasionally, until surface moisture on potatoes has evaporated (about 1 minute). Off heat, mash the potatoes well and stir in melted butter. Whisk milk and egg yolk together in a small bowl, then stir into the potatoes. Stir in scallions and season with salt and pepper to taste. Cover and set aside.
2. Prepare the filling: Heat oil in a broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, and ¼ teaspoon pepper and cook until vegetables begin to soften (about 4 to 6 minutes). Stir in tomato paste and garlic and cook until the bottom of the skillet is dark brown (about 2 minutes). Stir in Madeira and cook, scraping up any browned bits, until evaporated (about 1 minute). Stir in flour and cook for 1 minute. Stir in broth, Worcestershire sauce, thyme sprigs, bay leaf, and carrots, and bring to a boil, scraping up any browned bits. Reduce heat to medium-low and simmer gently until carrots and mushrooms are tender (about 10 to 15 minutes). Discard thyme sprigs and bay leaf. Stir in veggie protein crumbles and season with salt and pepper to taste.
3. Assemble and broil the Shepherd’s Pie: Adjust the oven rack 5 inches from the broiler element and heat the broiler. Place mashed potatoes in a large zipper-lock bag and snip off the bottom corner to make a 1-inch opening. Pipe potatoes evenly over the filling, covering the entire surface. Smooth potatoes with the back of a spoon, then make ridges over the surface using a fork. Place the skillet on a rimmed baking sheet and broil until the potatoes are golden and the filling is bubbly (about 10 to 15 minutes). Let cool for 10 minutes before serving.

Enjoy the heartwarming and flavorful Shepherd’s Pie, a delightful vegetarian twist on a classic comfort food favorite!