March Recipe: Vegetarian (or not) Shepherd's Pie

March Recipe: Vegetarian (or not) Shepherd's Pie

Vegetarian (or not) Shepherd's Pie


6 medium Yukon gold potatoes, peeled and diced
Kosher Salt
2 Tbsp Olivelle EVOO
1 large onion, diced
3 large carrots, cut into 1/2-in chunks
2 stalks celery, cut into 1/2-in chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaved chopped (stems reserved)
1 1/2 Tbsp Worcestershire sauce
5 Tbsp unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
(3/4 cup ground beef or lamb for non-vegetarian option)
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)


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.
2. Meanwhile, heat the oil in a stove-top 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 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 Tbsp butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
3. Drain the potatoes and mash with the remaining 3 Tbsp 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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