Vegetarian Shepherd's Pie (with Vegan Substitutions)

I have to admit, that I'm used to making this pie with meat. However, since my wife can no longer have meat, I made the leap to the "other side" and made it using vegetables. Many recipes you find out there give the proportions for making just one pie, however, I feel if I'm going to go to the trouble of prepping all the veggies, I might as well make several pies instead of just one. The recipe that follows will make 3 (9-inch) pies; you can eat one now and then freeze the others for a later time. This recipe can also be easily converted to a Vegan recipe; I will provide the alternatives throughout. So, since you came here for a recipe and not a story on why I'm making it with vegetables, let's get on with the recipe.


Interior of the pie

What you need:



For Potato Topping:

• 1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)
• 8 Oz's. low fat cream cheese
  • Vegan option:  Tofutti, Follow Your Heart (both made with soy), or GO Veggie!^® (made with coconut oil and soy
• 8 Oz's Buttermilk
  • Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes
• 1/2 cup of butter or margarine (1 stick)
  • Vegan option: Earth Balance Buttery Sticks
• 1 tsp salt to start. (Add more to taste)
• 1/2 tsp pepper to start. (add more to taste)
• Cheddar Cheese (optional)
• Vegan option: Daiya Cheddar Style Shreds, GO Veggie!^® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese

For Veggie Portion:

• 2 Onions
• 1 stalk of celery
• 8 carrots
• 4 cloves of garlic (or 1 tablespoon of minced)
• 1 packet of mushrooms, about 8 Oz's (I used cremini)

• 2 cups Lentils
• 2 cups of frozen peas
• 2 cups of frozen corn
• 5 cups of vegetable broth
• 3 Tbsp tomato paste
• 1 tsp thyme
• 2 tsp Vegetarian or Vegan Worcestershire sauce (since the regular Worcestershire sauce contains anchovies)
• 3 Tbsp Olive oil (for sautéing veggies) 
• Salt and pepper

Putting it Together:

For Potato Portion:

• Peel and quarter potatoes and place in large pot
• Add enough water to cover potatoes 
• Add salt or other seasoning you like and boil until fork-tender (about 20-25 minutes)
• Drain water and put potatoes back into pot
• Mash potatoes with masher
• Add salt, pepper, butter/margarine (or Vegan Substitute), cream cheese (or Vegan Substitute), and buttermilk (or Vegan Substitute)
• Using a hand mixer, whip potatoes until they are nice and fluffy
• Taste and season with salt and pepper accordingly
• Cover and set aside until needed

For Veggie Portion:

• Prep all veggies:
• Dice onions
• Dice celery
• Peel and dice carrots  (small, restaurant-style, pieces)
• Wash and chop mushrooms
• In large pot, over medium heat, add olive oil
• When oil is hot, add onions and sauté until translucent (about 5 minutes) (be sure to season the onions with salt and pepper)
• Add garlic, thyme, celery, carrots, and sauté an additional 15 minutes
• Add mushrooms, increase heat to medium-high, and sauté and additional 5 minutes
• Add lentils and broth
• Cover pot, bring to a boil, and then reduce heat to a simmer
• Simmer for 15-20 minutes until lentils are soft
• Add tomato paste and stir in well
• Add peas and corn
• Mix in well
• If the broth is still very runny, you have a few options:
• You can drain the excess broth and then add a few ladles to each pie to keep them moist This is what I did...I know: lazy 😉 )
• Drain the excess liquid; make a rue to thicken it; then add back to the veggies

Next, divide the veggies between the 3 pie pans and then top with potato mixture. You want to be sure to seal the veggies with the potatoes (kind of like you would do with a meringue). Top with cheese (optional). For pies you will freezing, do not add the cheese. Just Wrap with plastic wrap, foil and freeze.



If Eating Right Away:

• Preheat oven to 400°F
• Once heated, place pie in oven and bake for 15 minutes or until cheese is melted

To Heat from Frozen:

• Remove from freezer and place pie in cold oven
• Preheat oven to 350°F
• Once oven reaches temperature, bake for 35-60 minutes, or until heated through (times can vary depending on how deep the pie plate is. At the 35-minute mark, add cheese or cheese substitute to top (optional). Continue heating until pie is heated-through and the cheese is melted. 

To Thaw and then Heat:

• Preheat oven to 350°F
• Add cheese or cheese substitute to top (optional) and place thawed pie in oven and bake for 30 minutes or until heated through

The yummy veggies :)