Vegetable Shepherd's Pie

Vegetable Shepherd's Pie
Vegetable Shepherd's Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    medium Yukon gold potatoes, peeled and diced

  • Kosher salt

  • 2

    tablespoons extra-virgin olive oil

  • 1

    large onion, diced

  • 3

    large carrots, cut into 1/2-inch chunks

  • 2

    stalks celery, cut into 1/2-inch chunks

  • 1

    bunch baby turnips, halved or quartered if large

  • 6

    cloves garlic, minced

  • Freshly ground pepper

  • 1/2

    bunch fresh parsley, leaves-chopped (stems reserved)

  • 1.5

    tablespoons Worcestershire sauce

  • 5

    tablespoons unsalted butter

  • 3/4

    cup chopped veggie burgers or vegetarian protein crumbles

  • 2/3

    cup milk or half-and-half

  • Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1.5 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm. Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

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