Recipe for Vegetarian Sheppard’s Pie
This hearty and heart-warming vegetarian recipe is great for a family-style setting and is simple to prepare. It is a classic meal that brings to the table an opportunity for local produce, a flavorful entree, and a filling winter delight that is well suited for both vegetarian needs and carnivorous tastes.
The sauce and veggies base
Vegetarian Sheppard’s Pie (6-8 servings)
Prep Time: 30 minutes
Cook Time: 1 hour
Tomato sauce
- 12 oz canned tomato puree
- ½ Yellow onion, small diced
- 1t Cumin
- 2T Fresh oregano, chopped
- 1T Sugar
- 1T tomato paste
- Salt
- Black pepper
- Sautee onions in a little olive oil until translucent
- Add tomato paste, sugar and cumin and stir for a minute
- Add remaining ingredients and simmer for about 15 minutes
- Season with salt and pepper and reserve for later
Mashed potatoes
- 2 lbs russet potatoes, peeled and cut into even size chunks
- 3 lbs Yukon gold potatoes, peeled and cut into even size chunks
- 1 cup whole milk
- 8oz unsalted butter
- Salt
- Cook potatoes in simmering water until fork tender
- Strain and puree
- Mix in butter and hot milk
- Season with salt and reserve
Spinach
- About 8 handfuls spinach
- Salt
- Pepper
- Olive oil
- Heat the oil in a hot sauté pan
- Add spinach and sauté quickly until just beginning to wilt
- Season with salt and pepper and reserve
Eggplant
- 2 large eggplants, cut into 1/2“ slices
- Olive oil
- Salt
- Pepper
- Coat eggplant slices with oil, season with salt and pepper
- Line on a sheet pan and broil until golden brown
- Repeat on both sides
- Cut into quarters and reserve
Assembly
- Spoon the tomato sauce into a deep pan
We squeezed the potatoes onto the sauce base but spooning works as well.
- Top with eggplant and spinach
- Cover with the mashed potatoes
- Heat in oven and serve hot
- *can be topped with parmesan cheese and/or breadcrumbs, and broiled briefly to brown top before serving
The finished product just before it goes into the oven.
