Enjoy a comforting and hearty meal with this Vegetarian Shepherd’s Skillet Pie, made with a rich, savory “beef” filling and topped with creamy mashed potatoes. This one-pan meal delivers all the flavors of classic shepherd’s pie but with a delicious meatless twist. Perfect for cozy dinners, this recipe combines wholesome veggies, a flavorful vegetarian gravy, and a golden, creamy potato topping. Let’s dive into this satisfying dish!
Ingredients:
- For the “Beef” Filling:
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 stalks celery, finely diced
- 4 small carrots, finely diced
- 2 cloves garlic, minced
- 1/4 cup water
- 16 ounces vegetarian beef crumbles
- 1 1/2 cups frozen corn
- 1 1/2 cups frozen green peas
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- For the Gravy:
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 4 cups vegetable stock
- 2 tablespoons low-sodium soy sauce
- For the Mashed Potato Topping:
- 3 pounds potatoes, peeled, chopped, and boiled until fork-tender
- 1/4 cup milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions:
- Prepare the “Beef” Filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots, and cook for 5-7 minutes until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes.
- Add Vegetarian Crumbles and Vegetables: Stir in the water, vegetarian beef crumbles, corn, and peas. Mix in the tomato paste, salt, and pepper, and cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
- Make the Gravy: This Vegetarian Shepherd’s Skillet Pie is a warm and hearty meal that’s perfect for any night of the week. Packed with vegetables and topped with creamy mashed potatoes, it’s a satisfying, meatless twist on a comforting classic. Enjoy it with a side salad or steamed greens for a complete meal! Cook for 2-3 minutes until the flour is golden brown. Gradually add the vegetable stock, stirring continuously to prevent lumps. Add the rosemary, thyme, and soy sauce, and continue to cook until the gravy thickens, about 5 minutes.
- Combine Filling and Gravy: Pour the gravy over the “beef” and vegetable mixture in the skillet, stirring to combine. Reduce heat to low and let simmer while preparing the mashed potato topping.
- Prepare the Mashed Potato Topping: Drain the boiled potatoes and mash until smooth. Stir in the milk, butter, salt, and pepper until the potatoes are creamy and well-seasoned.
- Assemble the Skillet Pie: Spread the mashed potatoes evenly over the “beef” and vegetable mixture in the skillet, creating a smooth layer on top. Use a fork to create a decorative pattern, if desired.
- Bake: Preheat the oven to 400°F (200°C). Transfer the skillet to the oven and bake for 20-25 minutes, or until the mashed potatoes are golden and the filling is bubbly around the edges.
- Serve: Remove from the oven, let cool slightly, and serve hot. Enjoy this comforting, vegetarian twist on a classic shepherd’s pie!
Conclusion:
This Vegetarian Shepherd’s Skillet Pie is a warm and hearty meal that’s perfect for any night of the week. Packed with vegetables and topped with creamy mashed potatoes, it’s a satisfying, meatless twist on a comforting classic. Enjoy it with a side salad or steamed greens for a complete meal!
Vegetarian Shepherd’s Skillet Pie with Creamy Mashed Potato Topping
A cozy vegetarian shepherd’s pie with a savoryvegetable and "beef" filling, rich gravy, and creamy mashed potatotopping, baked until golden.
Ingredients
For the "Beef" Filling:
- 2 tablespoons olive oil
- 1 large onion finely diced
- 4 stalks celery finely diced
- 4 small carrots finely diced
- 2 cloves garlic minced
- 1/4 cup water
- 16 ounces vegetarian beef crumbles
- 1 1/2 cups frozen corn
- 1 1/2 cups frozen green peas
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Gravy:
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 4 cups vegetable stock
- 2 tablespoons low-sodium soy sauce
For the Mashed Potato Topping:
- 3 pounds potatoes peeled, chopped, and boiled until fork-tender
- 1/4 cup milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the “Beef” Filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots, and cook for 5-7 minutes until the vegetables are softened. Add the garlic and cook for an additional 1-2 minutes.
- Add Vegetarian Crumbles and Vegetables: Stir in the water, vegetarian beef crumbles, corn, and peas. Mix in the tomato paste, salt, and pepper, and cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
- Make the Gravy: This Vegetarian Shepherd’s Skillet Pie is a warm and hearty meal that’s perfect for any night of the week. Packed with vegetables and topped with creamy mashed potatoes, it’s a satisfying, meatless twist on a comforting classic. Enjoy it with a side salad or steamed greens for a complete meal! Cook for 2-3 minutes until the flour is golden brown. Gradually add the vegetable stock, stirring continuously to prevent lumps. Add the rosemary, thyme, and soy sauce, and continue to cook until the gravy thickens, about 5 minutes.
- Combine Filling and Gravy: Pour the gravy over the “beef” and vegetable mixture in the skillet, stirring to combine. Reduce heat to low and let simmer while preparing the mashed potato topping.
- Prepare the Mashed Potato Topping: Drain the boiled potatoes and mash until smooth. Stir in the milk, butter, salt, and pepper until the potatoes are creamy and well-seasoned.
- Assemble the Skillet Pie: Spread the mashed potatoes evenly over the “beef” and vegetable mixture in the skillet, creating a smooth layer on top. Use a fork to create a decorative pattern, if desired.
- Bake: Preheat the oven to 400°F (200°C). Transfer the skillet to the oven and bake for 20-25 minutes, or until the mashed potatoes are golden and the filling is bubbly around the edges.
- Serve: Remove from the oven, let cool slightly, and serve hot. Enjoy this comforting, vegetarian twist on a classic shepherd’s pie!