Vegetarian shepherd's pie

By Vanessa Gianfrancesco
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Shepherd’s pie season is upon us and this super cozy vegetarian version is calling your name! Made with saucy mushrooms, carrots, and peas topped with creamy mashed potatoes, this comfort dish will be a family favourite and you won't even miss the meat. 

SERVES
6
 TO
8

Ingredients

Veggie Mixture

  • 4 tablespoons butter
  • 1 large yellow onion, finely chopped
  • 12-14 cups assorted mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon cayenne pepper
  • 1 cup dry white wine
  • 2 cups corn kernels
  • 2 cups Swiss cheese, shredded
  • Salt and pepper to taste
  • 1 teaspoon paprik to garnish

Buttermilk Mashed Potatoes

  • 12 large Yukon potatoes
  • 2 litres chicken stock
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup butter, cubed
  • 1 teaspoon garlic powder
  • 1/4 cup fresh chives, finely chopped

Directions

Veggie Mixture

  1. Preheat the oven to 375°F.
  2. In a large skillet warm two tablespoons of butter. Add in the onions and cook until translucent for four to five minutes. Add in the rest of the butter and the mushrooms and cook down for 10 minutes until they are golden brown. 
  3. Add in the garlic, thyme, cayenne and season with salt and pepper and cook for an additional two to three minutes. Deglaze the pan with white wine and once the wine has evaporated close the heat and reserve.

Mashed Potatoes

  1. Fill a medium-sized pot with chicken stock. Peel and cube the potatoes, place them into the stock (if the stock does not cover the potatoes simply fill the rest with water). Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork-tender or about 10-12 minutes. 
  2. Strain the potatoes and place them back into the hot pot.
  3. Mash the potatoes then add the milk, buttermilk, butter, garlic powder and fresh chives. Combine. Taste and season with salt and pepper. Reserve.

Assembly

  1. In a casserole dish, layer the veggie mixture. Make sure the pan is evenly covered with the veggie mixture. Then place the corn, then the Swiss cheese and lastly the mashed potatoes over top.
  2. Using a fork graze the top of the potatoes and sprinkle with paprika. Cover with aluminum foil.
  3. Place into the oven and bake for 15-20 minutes. Remove the aluminum paper and broil for about five minutes or until the potatoes are golden and crispy. 
  4. Serve and enjoy!

Watch The Marilyn Denis Show Daily at 10am ET on CTV

Follow Vanessa Gianfrancesco: