Vegetable Shepherd's Pie

By cserumga

You can assemble the pie the day before, then cover and refrigerate. Bake at 350F for 30 minutes.

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 1/2 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)

Details

Servings 4
Preparation time 25mins
Cooking time 66mins
Adapted from foodnetwork.com

Preparation

Step 1

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 1/2 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.

Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg;
Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g