This Vegetarian Shepherd’s Pie is a hearty, comforting dish packed with savory vegetables and a creamy mashed potato topping. It’s a delicious, meat-free twist on a classic favorite!
The recipe:
For the Mashed Potatoes
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.
For the Veggie Mixture
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.
For the Creamed Corn
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.
To Assemble
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!
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.
Vegetarian Shepherd’s Pie
Ingredients
For the Mashed Potatoes
- 3.5 cups potatoes, diced
- 1/4 cup broth
- Splash of heavy cream
- Salt & pepper
- 2 tablespoons butter
For the Veggie Mixture
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/3 cup onion, diced
- 1 cup broccoli, diced
- 3 tablespoons butter
- 1/2 cup vegetable broth
- Salt & pepper, to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
For the Creamed Corn
- 3 cups corn
- 2 tablespoons butter
- 1/4 cup parmesan cheese
- 1 tablespoon olive oil
- 1/4 cup heavy cream
Instructions
For the Mashed Potatoes
- 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.
For the Veggie Mixture
- 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.
For the Creamed Corn
- 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.
To Assemble
- 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!
