Vegetarian Shepherd’s pie – This is one of the best comfort foods, I can tell you that. You get to eat loads of veggies, it is flavourful, yummy, filling and a treat for senses. my kids especially love the top mashed potato layer where potato becomes creamy cheesy, melt in your mouth.
I have been thinking of making this Vegetarian Shepherd’s pie for a long time but recently the matter was taken out of my hand when my fridge just stopped working and I had to finish all the veggies, boiled potatoes that I had in the fridge. This recipe used them all. I generally don’t add cheese to the potato layer but again when you have to finish it soon you can’t help it. My family did not complain at all.. far from it 🙂
The fridge is fine now by the way 😉
All the veggies ready to go in shepherds pie. This is the best way to get kids to eat so many veggies take my word for it;-) I have used Cauliflower, carrots, and french beans but we can add corn, mushroom, peas or broccoli also.
This Vegetarian Shepherd’s pie recipe is perfect for cold winter nights. you can have it ready beforehand. you don’t have to do any cooking at night. just heat and enjoy. And the house smelled so good.
I have given the recipe a little of my touch by making it the way my family would love it. The tomato-onion sauce in which boiled veggies are tossed gives it a tangy, spicy flavor.
I just love that crust. Perfectly browned crispy, cheesy, yummy.
How to make Vegetarian Shepherd’s Pie
Preparation time: 10 minutes
Cooking time: 5 minutes boiling time + 7-8 minutes for onion- tomato sauce
baking time: 25-30 minutes
For the filling:
2 carrots chopped
1/2 cup chopped french beans
1 Cauliflower separated into florets
for tomato- onion sauce
1 tsp olive oil
1 small onion, finely chopped
3 cloves of garlic, sliced
1 green chili chopped
1 large tomato chopped
salt and pepper to taste
For the topping
4 boiled large potatoes
1 tbsp butter
2 cubes of cheese, grated( 50 grams)
salt and black pepper to taste
To make Vegetarian Shepherd’s Pie
Preheat the Oven to 180° C
Let’s start by boiling the vegetables. don’t overcook as they cook a little in the oven also. They should still have a light crunch to them. This should take less than 5 minutes. Strain the veggies. don’t throw the water away. it is full of nutrition. you can use this vegetable stock for making a dough, in soups, curries, dal wherever you like.
while vegetables are boiling you can prepare tomato-onion sauce. heat oil in a pan add chopped onions, chilies, and sliced garlic cloves and Sautè for a minute. Add chopped tomato and cook for another 3-4 minutes till the mixture comes together. You can leave as it is but my kids don’t like it if the tomato is not pureed. so I pureed the tomato-onion mixture ( cooled) in my blender and put it back in the pan to cook for 2-3 minutes more. Add salt and pepper to your taste in the sauce.
Now, add the boiled veggies to the sauce and toss gently till all the vegetables are coated with sauce.
Add butter, grated cheese, salt, and pepper to mashed potatoes and mix well. mashed potato mixture is ready.
spread the vegetables evenly in the pie dish. Then spread the mashed potato layer over vegetable layer so that all the veggies are completely covered. Sprinkle black pepper over it. Put the dish in a preheated oven and bake till the potato turns golden.
Serve hot with Garlic Bread and enjoy the yumminess.