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Root Vegetable Shepherd's Pie Recipe

Root Vegetable Shepherd’s Pie
Difficulty: Easy | Total Time: 1 hr | Active Time: | Makes: 4 to 6 servings

Shepherd’s pie is known for its rich meat gravy and blanket of mashed potatoes. This vegetarian version delivers an equally hearty filling of root vegetables in savory sauce covered with a thick layer of mashed russet and sweet potatoes.

INGREDIENTS
  • 2 medium russet potatoes, peeled and cut into large dice
  • 1 medium sweet potato, peeled and cut into large dice
  • 3/4 cup plain yogurt
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 10 ounces cremini mushrooms, cleaned, stemmed, and quartered
  • 1/2 medium yellow onion, medium dice
  • 2 medium carrots, medium dice
  • 1/2 medium celery root, medium dice
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 cups mushroom broth
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 1 tablespoon all-purpose flour
  • 1/2 cup frozen peas
INSTRUCTIONS
  1. Heat the broiler to low and arrange a rack in the upper third of the oven. Line a baking sheet with aluminum foil; set aside.
  2. Place russet and sweet potatoes in a large pot of heavily salted water and bring to a boil over high heat. Simmer until just tender when pierced with a knife, about 5 minutes. Drain, then return potatoes to the pot. Mash coarsely; add yogurt, salt, and pepper; and stir until just combined. Set aside.
  3. Heat olive oil in a large frying pan over medium heat until shimmering. Add mushrooms and cook, stirring rarely, until browned, about 6 minutes. Add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until onion just begins to soften, about 3 minutes.
  4. Add carrots, celery root, tomato paste, and thyme and stir to coat vegetables. Add mushroom broth and soy sauce and stir until incorporated. Bring to a simmer, stirring occasionally, and cook until vegetables are just tender when pierced with a knife, about 10 minutes.
  5. Meanwhile, combine water and flour in a small bowl and stir until smooth. When vegetables are ready, add flour mixture, stir to combine, bring to a boil, and cook until sauce has thickened, about 1 minute. Season to taste with salt and freshly ground black pepper. Stir in frozen peas.
  6. Transfer mixture to a 7-by-11-inch baking dish (or a 3-quart baking dish) and spread reserved mashed potato mixture over top. Place on the prepared baking sheet and broil until the top starts to brown, about 5 minutes. Let cool 5 to 10 minutes before serving.
    Write a review | 19 Reviews
  • Root Vegetable Shepherd’s Pie Recipe
    3

    Made this with vege stock. It turned out way too runny for me. It was tasty though.

  • Made this dish for my husband the other evening as a main dish over a bed of spinach...yum! Enjoyed tonight as well as a main dish for myself and side for my husband. Just enough left for lunch tomorrow! Would be interested to know ball park on calories per serving... Think I will use all sweet potatoes next time as they have more fiber and nutrients...delicious!

  • This was delicious, but be careful when adding salt throughout the cooking process. The mushroom broth and soy sauce were enough for my taste buds!

  • This was fabulous, especially using yams in the mashed potato topping and in the way the tasty sauce base comes out. We substituted in vegetable broth for the mushroom broth, but it was a smashing hit for our dinner guests. A great way to use up winter vegetables and is very amenable to workable variations depending on what's in your fridge at the time.

  • wardy, what would you specifically like to know about the mushroom broth? Amy Wisniewski, CHOW

  • Explain please about the mushroom broth?

  • I made this for our weekly family dinner night (10 of us plus 2 babies), everyone loved it and the babies ate it too. I subbed veg stock for the mushroom stock.

  • This might be okay but I eat Shepard's Pie because I like the taste of lamb.

  • I made it as is, including mushroom stock, and boy, was it aMAZing! My friends thought so too. Cannot believe how good this was.

  • I tried this recipe for Thanksgiving for my vegetarian wife and it was pretty awful. The mushroom stock gave it a really off flavor. I would try it with chicken or vegetable stock instead. Luckily I was able to repurpose the topping into some damn good mashed potatoes.

  • Gotta' say that, over the years I've done many versions both veggie and not. Preferring to use the veggie versions, I'll definitely try this. usually I include parsnip and sometimes cabbage more herbs some asafoetida, ginger. Miso instead of soy sauce. A healthy dollop of tahini then; I like to mash the parsnip with the potato for the topping; with grated cheese .......... grano padano on the tatties. MMmmmmmm!! Thanks for this recipe, you've fired me up for next week! Cheers!

  • I would go onion then mushroom - these need to be sauted; the other veg are just coated (seals the flavour?), then the liquid is added. Mushrooms don't lose their shape really, and can take a lot of cooking - I'd use field mushrooms - very tasty.

  • I'm pretty surprised that the root vegetables go in after the onion and the mushrooms - it seems like reverse order to me. Would the more tender vegetables (mushrooms) need less cooking time so as to keep their shape when cooked again in the oven? Or is there something I should know?

  • Yummm! I made this last night for my supper and it is very good! I will make it again and again.

  • Wow--I actually DO have mushroom broth. Made too much at Thanksgiving and now it's in the freezer. I may have to make this!

  • For mushroom stock, try soaking dried shitakie mushrooms (4) in 2-3 cups hot water for a few hours. The resulting is what I call mushroom tea, add some chicken or vegetable stock to add some salt.

  • I made this last night, and it was a perfect comfort food for a cold winter's night in Chicago. On top of that, it really wasn't too difficult, AND I didn't have to feel guilty about eating a big plate of it!

  • bushwickgirl, mushroom broth adds that extra umami-ness but veg broth makes a good substitute. There is mushroom "base" that works like bouillon cubes, but may be salty so watch the seasoning. The potatoes are started in cold water and brought up to a boil which takes about 10 minutes or so. While they are coming to a boil they are cooking, which is why they only need 5 minutes more of simmering time. Amy Wisniewski, Assoc. Food Editor, CHOW

  • I don't normally have mushroom broth kicking around, I guess veg broth would do it? Otherwise, it sounds tasty. I don't know any russets or sweet potatoes that will be "just tender" after 5 minutes of boiling, though.

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