Vegetarian Shepherd's Pie

By Hklbrries

Even though I am not a vegetarian, I know we all have vegetarian friends, and sometimes it’s hard to find something good to feed them for holidays…
so I looked for the best vegetarian recipes for Easter and found this one.

A rich and creamy vegetarian shepherd’s pie recipe using lots of healthy vegetables instead of meat. A reviewer gave this vegetarian shepherd’s pie recipe 4 out of 5 stars and said, “This was quite good, consisting of vegetables we all like. I think this will become a staple comfort food with us.”

Karen M.

If one has vegan friends, it’s possible to omit the cheese or use one of the vegan cheeses

Ingredients

• 1 carrot, diced
• 1/2 cup broccoli, chopped small
• 1/2 cup cauliflower, chopped
• 1/2 cup green beans
• 1/2 cup green peas
• 1/2 cup mushrooms, sliced
• 2 tbsp margarine plus 2 tbsp
• 1/4 cup flour
• 1 cup vegetable broth
• 2/3 cup milk or soy milk
• 2 tbsp chopped fresh sage
• Salt, to taste
• Pepper, to taste
• 4 potatoes, chopped
• 1/4 cup soy or regular yogurt
• 1/2 cup freshly grated Parmesan cheese (optional)

Preparation

Step 1

Preheat the oven to 375 F.

Combine all the vegetables (except potatoes) and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside.

Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese.

Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired.

Bake for 30 to 40 minutes or until lightly golden.

If one has vegan friends, it’s possible to omit the cheese or use one of the vegan cheeses.