Vegetable Shephard's Pie Recipe

Looking for an easy Vegetable Shephard's Pie recipe? Learn how to make Vegetable Shephard's Pie using healthy ingredients.


Submitted by gehrm

Makes 8 servings



From: http://www.foodnetwork.com/recipes/vegetarian-shepherds-pie-recipe/index.html

Recipe Ingredients for Vegetable Shephard's Pie

2 cups vegetable broth
1 cup red wine
2 T tomato paste
1 T all purpose flour
3/4 oz. dried porcini mushrooms
3 lbs. yukon gold potatoes
6 T butter
1 large onion
1 1/2 lbs. celery stalks
8 garlic cloves
1 lb daikon radish
4 medium carrots
1 cup skim milk
1 T sage
1 T thyme
10 oz cheddar cheese
28 oz tofu
1 Salt and pepper

Recipe Directions for Vegetable Shephard's Pie

  1. In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.

  2. Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.

  3. Heat the oven on broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.

  4. Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.

  5. Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.

  6. When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.

  7. Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Bake until top is golden, about 15 to 20 minutes. Serve.

Categories

Main Dish

Nutrition Facts
Serving Size 637.8g
Amount Per Serving
Calories
559
Calories from Fat
229
% Daily Value*
Total Fat
25.4g
39%
Saturated Fat
14.1g
70%
Trans Fat
0.0g
Cholesterol
61mg
20%
Sodium
621mg
26%
Potassium
1759mg
50%
Total Carbohydrates
54.4g
18%
Dietary Fiber
9.4g
38%
Sugars
10.2g
Protein
27.0g
Vitamin A 125% Vitamin C 63%
Calcium 59% Iron 30%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in calcium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • Contains alcohol
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