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Vegetarian Shepherd's Pie | A vegetable forward twist on classic shepherd’s pie, this vegetarian version features leeks and white beans with cabbage and carrots. All topped with garlic and chive mashed potatoes. | seasonedvegetable.com
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Vegetarian Shepherd’s Pie
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
A vegetable forward twist on classic shepherd’s pie, this vegetarian version features leeks and white beans with cabbage and carrots. All topped with garlic and chive mashed potatoes.
Servings: 6 servings
Ingredients
Mashed Potato Topping
  • 2 to 3 russet potatoes, peeled and diced into 1-inch pieces (about 1 1/2 pounds)
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 cup milk
  • 1/2 teaspoon pepper
  • 1 tablespoon minced chives
Shepherd’s Pie Filling
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 whole leeks, trimmed, chopped and washed
  • 1 1/2 cup diced mushrooms
  • 1 cup finely shredded cabbage
  • 1 cup diced carrots
  • 2 teaspoons dried thyme
  • 1 14.5-ounce can white beans, drained and rinsed
  • 1/2 cup low sodium vegetable broth
Instructions
Make the Mashed Potato Topping
  1. In a medium saucepan, add diced potatoes and salt and water until potatoes are just covered. Bring to a boil over high heat, then reduce to simmer and cook 10 to 15 minutes, until potatoes are fork tender.
  2. In a small saucepan, melt butter over low heat. Add garlic and milk and let cook 1 to 2 minutes, stirring constantly. Or, place butter, garlic and milk in a microwave safe container and microwave for about 30 seconds to melt butter and slightly cook garlic.
  3. When potatoes are cooked, drain them and return the potatoes to the medium sauce pan. Mash with fork or masher, and stir in warm garlic mixture, pepper and fresh chives until well combined.
Make Shepherd’s Pie Filling, Assemble and Cook
  1. Preheat oven to 400°F.
  2. While potatoes are simmering, melt butter over medium heat in a large skillet. Add onion, salt and pepper. Stir well and cook 3 to 5 minutes until onions are slightly translucent.
  3. Stir in leeks and mushrooms and let cook 5 to 8 minutes until leeks are wilted and mushrooms are browning.
  4. Add in cabbage, carrots, thyme, white beans and broth. Simmer 5 to 8 minutes until carrots are just tender. Remove from heat and transfer to a deep pie pan or baking dish.
  5. Spoon mashed potatoes over the filling, and spread to create an even crust over the filling.
  6. Bake in the oven 15 to 20 minutes, until potatoes begin to brown.
  7. Let cool slightly before serving.
Recipe Notes

SEASONED SECRET

Baby those potatoes! Over boiling and quick mashing from mixers can cause them to be gluey rather than light and fluffy due to the breakdown of starches. Peeling the potatoes is entirely optional, depending on how you prefer your mashed potatoes. But if you do peel them as suggested in the recipe, save the potato skins for a delicious snack and reduce food waste.

VEGAN

Swap the butter for olive oil or a vegan butter and the milk for a plain nut milk such as almond milk.

FROM SCRATCH

Use a homemade chicken or vegetable stock instead of store bought or make your own vegetable bouillon. You can make your own white beans on the stovetop or in a slow cooker.

CHECK THE FRIDGE

Other greens such as kale or collards can be used in place of the cabbage in this shepherd's pie. Parsnips or rutabaga would easily replace the carrots but you may need to adjust the simmering time. Don’t have white beans? Veggie protein crumbles or vegetarian sausage would be a good replacement. Or try it with cooked chickpeas or lentils.