Vegetarian Shepherd's Pie

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I thought this recipe was good, my husband thought it was the best thing he had ever tasted! He literally ate 1/2 the pan! I only used 1 clove of garlic since I am not a huge fan and that worked out well. I agree with some of the other comments, I just cooked the mushrooms in a sauce pan and then put them aside, cooked all the other veggies and ingredients in that same sauce pan and once those were cooked added the sauce and the mushrooms. After I combined everything I put them in an oven safe Pyrex and broiled at 350 degrees. We will definitely make it again!

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Excelente! Easily adapted to vegan form; added chic peas for protein and bc they're my fav. I agree with other reviewers about broiling one's mushrooms; seem excessive. I simplified by sauteing it all together before broiling it as casserole. The sauteing and broiling portions both then took much longer than the recipe noted, however. I forewent the celery root (not my fav and instead used sweet potatoes for the topping and red potatoes in the casserole. I also added corn on top, scallions, and used a ton extra garlic, shallots, and leeks. It was excellent and hopefully will feed us for the week!

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While the end result was passable as a vegetarian shepherd's pie, I had to create an account to comment on the poor writing of this recipe. Unnecessary steps: Am I really going to broil my mushrooms just to use them in a subsequent step? Confusion: do I actually put the dutch oven/pan in the broiler? What temp to I bake this at?

This recipe needs some serious revision to clean it up!

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I really liked how this tasted , but i would not have used celery root or parsnip , didn't know how to use them ,they were chewy . didn't like how it tased.

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I liked this recipe. I have a vegetable garden, and threw in some kale and mustard along with the other vegetables. It can also be easily made vegan, if need be. This is a wonderful one- dish meal.

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Very tasty, but you really need to love mushrooms; as you can see there's a large concentration in the dish. The 3 of us were not regular mushroom eaters, so although we enjoyed the flavors of the meal ... a bit later our systems seemed too delicate to properly process that many mushrooms at one time. Either that or we did something very wrong. Just to confirm the suspect source; the leftovers were simply delicious, but the evacuation effects remained the same. (That could be a good thing if that relief is a desired goal. So, maybe not a good menu option to serve at a dinner party in a single bathroom location.

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This is a wonderful recipe. It's a process, with the steps in the prep, but it's delicious and worth it. Slight changes I made were that I used zucchini instead of parsnips because I'm not a fan, and i added a bit of rosemary because I also added ground lamb.... shhhhhhhh. I don't really eat meat often, which is why I originally chose this recipe, so I'm sure this would be just as rich and filling without it. I will definitely make this again.

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This was really tasty and filling. I would only change the salt amount. Almost every step says salt it. I would take that down to a pinch of salt. Other then that it was easy to follow and very flavorful.

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I thank Ms. Mollencamp for this recipe & invite her to review it to clarify:
-Reconstitute porcinis in a slurry? Add flour after the mushrooms are out of the liquid.
-What about the porcinis? I sliced them & included with the cooked mushrooms.
-"heat oven on broil" -- Preheat oven to 350 degrees -- bake for 15 - 20 min - use broiler to brown.
-cook mushrooms "stirring rarely" Stir constantly so that all mushrooms were uniformly cooked.
- 1 T sage & 1 T thyme insufficient, used 2 heaping T of ea. Added fresh parsley.
- Prep time 5 min? Inactive - 30? T Closer to an hour for all the "fine chopping" in addition to peeling, cleaning, quartering, etc.

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This is one of the most satisfying vegetarian meals I have had! My husband made it for my daughter and myself. He used soy milk in place of regular and a yam and a zuchinni in place of the turnip and celery root. He also used vegetable broth in place of mushroom stock. Very delicious. This one is a keeper!