Vegetarian Shepherd's Pie

Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chili flakes . But if you want a killer combo of heat, tang, and sweet, try my version. It's not your mother's shepherd's pie.

Photo by Henya B.
Adapted from webmd.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from webmd.com

Ingredients

  • 3-4

    large gold or white potatoes, peeled, cut up

  • 1-2

    tablespoons extra virgin olive oil

  • 1

    teaspoon cumin, or mild curry spice

  • 4-5

    cloves garlic, minced

  • 1 1/2

    cups cauliflower florets, about half a smallish head; cut to bite size

  • 3

    medium-large carrots, peeled and sliced into coins

  • 1

    zucchini squash, sliced and cut into quarter moons

  • 1

    yellow summer squash, sliced, cut into quarter moons

  • 1

    heaping cup shredded cabbage, or slaw mix

  • 1

    14-oz. can tomatoes with Green Chiles, with juice, diced

  • 2

    tablespoons roasted Hatch chilies or jalapenos, chopped -- whatever you like

  • 1

    cup vegetable broth

  • 1

    tablespoon balsamic vinegar

  • 1-2

    tablespoons low-sugar apricot jam, to taste -- to balance the heat

  • 1

    tablespoon rubbed sage

  • 1

    14-oz. can butter beans, drained and set aside

  • fresh chive, chopped; to taste

  • vegetable broth, or your favorite non-dairy milk or cream; as needed

  • vegan buttery spread, or olive oil; to taste

  • hot red pepper chili flakes, to taste, or use hot pepper sauce

  • sea salt and fresh ground pepper, to taste

Directions

For the mashed potato crust: 3-4 large gold or white potatoes, peeled, cut up Vegetable broth or your favorite non-dairy milk or cream, as needed Vegan buttery spread or olive oil, to taste Sea salt and fresh ground pepper, to taste Chopped fresh chives, to taste For the filling: 1-2 tablespoons extra virgin olive oil 1 teaspoon cumin or mild curry spice 4-5 cloves garlic, minced 1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size 3 medium-large carrots, peeled and sliced into coins 1 zucchini squash, sliced and cut into quarter moons 1 yellow summer squash, sliced, cut into quarter moons 1 heaping cup shredded cabbage or slaw mix 1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice 2 tablespoons chopped roasted Hatch chilies or jalapenos -- whatever you like 1 cup vegetable broth 1 tablespoon balsamic vinegar 1-2 tablespoons low-sugar apricot jam, to taste -- to balance the heat 1 tablespoon rubbed sage Hot red pepper chili flakes, to taste (or use hot pepper sauce) Sea salt and fresh ground pepper, to taste 1 14-oz. can butter beans, drained and set aside Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes. In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so. Add the canned diced tomatoes with green chili, the chopped Hatch chilies or jalapenos, vegetable broth, balsamic vinegar, apricot jam, sage, pepper flakes, sea salt, and pepper, and stir to combine. Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin. (If, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water). When this has been achieved, taste-test the sauce for seasoning adjustments; then remove from heat and gently add in the butter beans. Set aside. Mash the cooked potatoes with a little liquid and olive oil. Season the mixture with sea salt and pepper. Add chives if you like. Taste-test. Don't add too much liquid or overmix the potatoes or they'll get gluey. Gluey spuds = not so good. Preheat the oven to 350 degrees F. Assemble your pie: Spoon the vegetables into a casserole dish . Top with mounds of mashed potato. Leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

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