Shepherd’s Pie – #thegirleats

Ah, Shepherd’s Pie. An ultimate hearty, comforting, and easy dish that shines through its simplicity. This is just one version of Shepherd’s Pie. Feel free to use this recipe as a guideline. Make your substitutions based on what you have at home. Season everything just the way you like it. Make it yours and enjoy!

Shepherd's Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

    For mash:
  • 1 medium yam* cleaned and chopped
  • 1-2L water
  • salt to taste
  • 1 Tbsp. olive oil
  • 1 Tbsp. cream (optional)
  • 1 Tbsp. nutritional yeast
  • For TVP:
  • 1 cup dry TVP
  • 2 cups boiling water
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 Tbsp. cooking oil
  • 1 medium carrot, peeled and diced
  • 1 red pepper, diced
  • 1 cup corn
  • 3 cups vegetable stock
  • 1/2 tsp. cumin
  • 1/2 tsp chili paste
  • 1 tsp. salt (to taste)
  • 1 tsp. sesame seeds
  • dash of paprika
  • *you can use 4 large yellow potatoes or the equivalent in pumpkin/squash of choice.

Directions

  1. Prepare vegetables (wash, peel, chop, etc.) and set aside a deep baking dish.
  2. Cook yam in water until very soft.
  3. While it cooks, add oil to saucepan and sweat onions. Then add the carrots and 1 cup vegetable stock. Let cook.
  4. Add dry TVP to bowl and pour boiling water to cover. Let soak.
  5. To the carrot, add the garlic and red pepper. Let cook until carrots and peppers are tender, adding a second cup of stock if needed.
  6. In the meantime, place cooked yams in a bowl. Mash with a potato masher, leaving no lumps, and season. Set aside.
  7. Preheat oven to 350F.
  8. Add remaining ingredients to the vegetables: TVP (drained), corn, seasoning, and remaining stock. Let cook for 2-3 minutes.
  9. Place vegetable and TVP mix at the bottom of a deep baking dish, spread evenly. Top with mashed yams and smoothen.
  10. Sprinkle sesame seeds and paprika for garnish.
  11. Bake in pre-heated oven for 15-20 minutes until top begins to brown.

In a hurry? Here are some ideas:

  • Use frozen veggies instead
  • Reserve the water in which you cooked the potatoes to use if you don’t have vegetable stock on hand
  • Use ready-to-go TVP from brands like Yves or Gardein. Use a 312g package.
  • Or substitute TVP for finely diced mushrooms!

If there’s something you don’t like or don’t have, just substitute. Add some celery, a sprig of thyme or rosemary in step 3, or use cauliflower instead of yams/potatoes/pumpkins in the mash. Have fun and happy eating!

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