Katie Austin

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie

Breaking down this recipe in 3 different parts, as there are 3 different layers!

The ingredients:

Mashed potatoes:

3.5 cups diced potatoes 

1/4 cup broth

Splash of heavy cream 

Salt and pepper

2 tbsp butter

Veggie Mixture: 

1/2 cup carrots, diced 

1/2 cup celery, diced

1/3 cup onion, diced 

1 cup finely chopped broccoli 

3 tbsp butter  

1/2 cup vegetable broth

Salt and pepper to taste

1/2 tsp onion powder

1/2 tsp garlic powder

1 tbsp Worcestershire sauce

1 tbsp flour

Creamed corn layer:

3 cups corn

2 tbsp butter

1/4 cup parmesan cheese 

1 tbsp olive oil

1/4 cup heavy cream

The recipe:

This recipe is broken down into 3 different layers, so let’s start with the mashed potatoes. Boil potatoes until fork tender, drain out the water and mash with chicken broth, cream, butter, salt and pepper until well combined and creamy. Set aside the mashed potatoes.

While the potatoes are boiling, you can get started on the veggie mixture. Dice up the carrots, celery, onion and broccoli and toss in a cast iron skillet with butter and vegetable broth. Add salt, pepper, garlic powder, onion powder and Worcestershire sauce. Cook for about 10-12 minutes or until veggies have started to soften. You can feel free to add a little more vegetable broth if you feel like it needs it. When the veggies are almost done, add in 1 tbsp of flour to thicken up the “sauce” a little bit and mix for one minute.

While the veggies are cooking down, let’s get started on the creamed corn. Add 3 cups of of fresh or frozen corn to a pot with butter and cook for about 5 minutes. Then add in parmesan cheese, olive oil and heavy cream and mix well. Cook for another 2-3 minutes, stirring often so that the cheese doesn’t burn.

Once all of your layers are ready, it’s time to put everything together. The nice part about this recipe is that we are actually going to build the shepherd’s pie in the cast iron skillet that we cooked the veggies in. So spread out the veggies into a nice even layer, then add the creamed corn layer and spread evenly. Lastly, top with the mashed potatoes and spread evenly.

Since everything is already cooked, this really doesn’t need too much time in the oven. I baked mine at 450 degrees for about 15 minutes, just until the mashed potatoes started to brown and I could see the sauce started to bubble around the rim of the skillet!