Vegetable-packed meals are my specialty, and this recipe for hearty, homemade vegetarian shepherd's pie fits the bill. Chopped carrots, celery, mushrooms, peas and corn are topped with fluffy mashed potatoes made with Greek yogurt. Unlike a lot of meatless shepherd's pies on the web, this recipe doesn’t rely on lentils. Assembly is easy, too - vegetarian comfort food at its finest.
Mashed Potatoes: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Peel and roughly chop potatoes then add to boiling water. Cover and cook until fork tender, about 15 minutes. When finished, add to a large bowl and mash, then mix in Greek yogurt, butter, and salt. Set aside.
Veggies: In a large oven-safe pot, heat olive oil over medium-high heat. Add mushrooms and cook until they lose their moisture and begin to turn golden brown, about 5 minutes. Add sliced onion, garlic, carrots, and celery, continuing to cook until vegetables are slightly soft, another 5 minutes.
Flavor: Stir in fresh herbs, tomato paste, fennel, and paprika. Sprinkle in flour and stir to evenly coat everything. Slowly drizzle in the broth, stirring as you add it. Heat the mixture until it thickens slightly. Stir in peas and corn.
Assemble: Spoon the mashed potatoes over the filling in the pot, spreading it into an even layer (you can crimp the top with a fork to get little crispy edge pieces). Bake, uncovered, for 20 minutes. If desired, cook under the broiler for a few minutes to help brown the surface of the mashed potatoes.
Notes
Leftovers can be stored in the fridge for up to 5 days.Make it a vegan shepherd's pie by using margarine and replacing the yogurt with a dairy-free alternative.