Meatless Shepard’s Pie
Not only is Shepard’s Pie a great fall dish, but it’s also the perfect way to freshen up leftover mashed potatoes and other vegtables. This delish main dish pairs perfectly with a country loaf or leftover dinner rolls.
Depending on the number of vegetables and mash, this makes enough to serve at least 4 people.
Filling Ingredients
4-5 large carrots
1 stalk celery
2 large white sweet potatoes
6-8 oz frozen peas
Additional vegetables of your choice (optional)
1 shallot
3 large cloves garlic
1 tablespoon unsalted butter
1/2 cup red wine
6 oz tomato paste
Salt and pepper to taste
Potato Topping Ingredients
Approximately 5-6 peeled and roasted yellow potatoes
1 tablespoon melted unsalted butter
1 cup heavy cream (adjust to create the proper mashed potato consistency)
1 large egg yolk
Salt and pepper to taste
Freshly grated parmesan cheese
Method
Prepare the vegetables by chopping them into small cubes. To reduce food waste, these cubes don’t need to be perfect, however, should be as uniform as possible. Finely chop the shallot and celery and either smash the garlic (with a cool tool like this one) or mince it into very small pieces.
Heat a large sauté pan on medium heat and then melt 1 tablespoon unsalted butter. The butter is ready when it has begun to bubble.
Add the shallot and celery to the sauté and cook until the shallot has just begun to turn slightly brown. Add the smashed or finely minced garlic and incorporate into the shallot/celery mixture for several minutes (making sure not the over-brown or burn the garlic).
Deglaze the pan by pouring in 1/2 cup red wine of your choice. Allow this to cook down and then add the rest of your chopped vegetables (hold the peas back until the end to maintain fresh crispness). Reduce the wine in the pan while mixing to incorporate the ingredients.
Add in 6 oz tomato paste and 16 oz vegetable broth, combine to make a thick tomato based sauce for the vegetables to cook in. Place a lid on the sauté pan and simmer, stirring occasionally if needed, until the vegetables are cooked through and the mixture has thickened up. While this is cooking, start on the topping (step 7).
Salt and pepper the cooked filling mixture to taste and then place in the oven-safe dish of your choice. For a beautiful presentation try an extra large ramekin style dish.
Using a potato ricer or food mill, smash 5-6 large already peeled and roasted potatoes into a large bowl.
In a small pot on the stove, add 1 tbsp unsalted butter and 1 cup heavy cream. Once heated through and the butter is meted pour into the smashed and skinless potatoes. Salt and pepper to taste while mixing until just combined. Make sure not to over mix the potatoes.
Drop in one large egg yolk and combine.
Place these mashed potatoes in an even layer on top of the vegetable filling. Use a piping bag and star tip to help create uniform ridges, or use a fork to create ridges after spreading the potato on with a spoon.
Using a microplane, grate fresh parmesan over the top of your Shepard’s Pie and then place in an oven preheated to 350 degrees.
Bake in the oven for approximately 15-20 minutes, or until the potatoes have formed a crust and begun to slightly brown.
Remove from the oven and allow to cool before serving.
Enjoy! This is definitely a fall favorite that we all need in our lives.
Tips
A grater is nice, but a microplane is great! Invest in this kitchen tool and begin to count the ways it can elevate your meals. Use it for everything from cheeses to citrus zest!
Shepard’s Pie is extremely versatile so don’t be afraid to add in your favorite vegetables. If you’d like to meat this recipe up, try lamb or beef (either in small chunks or ground). Cooking is an art, have fun with it!
One of the best investments a home cook can make is in his or her pots and pans. Check out the All-Clad D3 line. These pots and pans go on sale often and will totally up your cooking game. Buy a new pot or pan every couple of months to help grow your collection without spending too much at one time. This recipe was tested in the All-Clad Tri-Ply Stainless 3 Quart Sauté pan with lid.
Thanksgiving leftovers leaving you with an overwhelming feeling? Add in turkey, use up the mashed potatoes, and serve this dish with a side of dinner rolls or dressing.
Excess filling mixture is great on rice. Jazz up white rice by cooking it in the leftover vegetable broth (presuming you started with a 32 oz box).