Shepherd’s Pie is traditionally made with beef. I wanted to experiment with vegetarian alternatives to this most traditional of pies.
Did you know that mushrooms, ground coarsely, are a delicious and excellent alternative to beef? I used mushrooms in making a healthy delicious Vegetarian Shepherd’s Pie. I signed up to participate in “The Chew” by Cooking Light, where I had to make my own version of this Shepard’s Pie. I was really excited because I have always wanted to make a vegetarian Shepard’s Pie.
Also, did you know that you can turn the left over Shepard’s Pie into patties?
- 3 potatoes
- 1 lbs sliced white mushroom
- 1 medium sized onion
- 4 garlic cloves grated
- 6 Tbsp butter
- 1 lbs mixed veggie bag (corn, peas, carrots, and beans)
- 1½ tsp salt
- ¾ tsp freshly ground black pepper
- ) Peel and quarter potatoes, then boil in water until tender. This should take about 20 mins.
- ) While the potatoes are cooking, coarsely grind the mushrooms using a food processor.
- ) Melt 4.5 tbsp of butter in a large frying pan. Sauté onion and mushrooms in butter until tender over medium heat, about 5 minutes. In a large frying pan, add the bag of frozen mixed vegetables, 1 tsp salt, black pepper and freshly grated garlic and sauté for another 2-3 minutes. I used my Microplane hand garter to grate the garlic.
- ) Mash potatoes in a bowl with the remainder of butter, season to taste. I added ½ tsp salt.
- ) Place the vegetarian mixture in a baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely.
- ) Cook in 400 degree oven until bubbling and brown, about 30 mins. Broil for a minute to get brown on top.