Vegetarian Shepard’s Pie

Posted by on Mar 6, 2013 in Entrees, Recipes | 0 comments

Vegetarian Shepard’s Pie

Vegetarian Shepard?s Pie

Yield: Serves 4 as a meal, 6 as a side dish


  • For the mashed potato crust:
  • 3-4 large gold or white potatoes, peeled, cut up
  • Vegetable broth or your favorite non-dairy milk or cream, as needed
  • Vegan buttery spread or olive oil, to taste
  • Sea salt and fresh ground pepper, to taste
  • Chopped fresh chives, to taste
  • For the filling:
  • 1-2 tablespoons extra virgin olive oil
  • 1 teaspoon mild curry spice
  • 4-5 cloves garlic, minced
  • 1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size
  • 3 medium-large carrots, peeled and sliced into coins
  • 1 zucchini squash, sliced and cut into quarter moons
  • 1 yellow summer squash, sliced, cut into quarter moons
  • 1 heaping cup shredded cabbage or slaw mix
  • 1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice
  • 2 tablespoons chopped roasted Hatch chiles or jalapenos
  • 1 cup vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons low sugar apricot jam, to taste- to balance the heat
  • 1 tablespoon rubbed sage
  • Hot red pepper chile flakes, to taste (or use hot pepper sauce)
  • Sea salt and fresh ground pepper, to taste
  • 1 14-oz. can butter beans, drained and set aside


Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.
In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.
Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.
Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.
Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don't add too much liquid or over-mix the potatoes or they'll get gluey. Gluey spuds = not so good.
Preheat the oven to 350?F.
Assemble your pie:
Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Credit for this recipe goes to You can find the original here.