Vegetable Shepherd's Pie

Total Time:
1 hr 6 min
25 min
41 min

4 servings

  • 6 medium Yukon gold potatoes, peeled and diced
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 large carrots, cut into 1/2-inch chunks
  • 2 stalks celery, cut into 1/2-inch chunks
  • 1 bunch baby turnips, halved or quartered if large
  • 6 cloves garlic, minced
  • Freshly ground pepper
  • 1/2 bunch fresh parsley, leaves chopped (stems reserved)
  • 1 1/2 tablespoons Worcestershire sauce
  • 5 tablespoons unsalted butter
  • 3/4 cup chopped veggie burgers or vegetarian protein crumbles
  • 2/3 cup milk or half-and-half
  • Grated parmesan cheese, for sprinkling (optional)
  • Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

  • Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

  • Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

  • Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg;

  • Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    St. Patrick's Day