Prep 20 mins
Cook 35 mins
I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.
For the topping
- 1 1⁄2 lbs potatoes, peeled and roughly chopped
- 1 1⁄2 lbs parsnips, peeled and chopped
- 1⁄3 cup plain soymilk
- 1 tablespoon butter
- 1 teaspoon garlic, minced
For the filling
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 1 medium carrot, chopped fine
- 1 cup mushroom, sliced
- 1 cup canned peas
- 9 ounces soy crumbles or 9 ounces quorn pieces
- 2 cups vegetable stock
- 4 tablespoons flour
- 2 tablespoons vegetarian worcestershire sauce
- 1 teaspoon dried ground sage
- 1 pinch crushed red pepper flakes
- Preheat oven to 350°F.
- Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
- Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
- In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
- Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
- Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
- Bake uncovered for 30-35 minutes.
Tasty vegetarian meal! I didn't make this vegan (but did keep it vegetarian) and I used the equivalent amount of chopped up mushrooms instead of the soy crumbles. The worcestershire sauce gave this a nice hearty flavor and I did like the parsnips too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2013
I only used 1 lb of parsnips and they were still overwhelming, I dont think i am used to the flavor. Over all this was very good and healthy. We ate leftovers with Ketchup on top and that was really good.