Vegetarian Shepherd's Pie

Votes: 4

Time: 1 hour 5 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 558, total fat 24 G., saturated fats 11 G., proteins 17 G., carbohydrates 68 G., fiber 9 G., cholesterol 42 mg, sodium 656 mg, sugar - G.

Even meat lovers will appreciate this vegetarian casserole with chunks of turnip, carrots, and veggie patties, making the filling incredibly filling. The top layer is mashed potatoes with butter and Parmesan cheese. You've never tasted anything like it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 medium Yukon Gold potatoes, peeled and diced
3/4 cup chopped vegetarian patties or ground vegetarian meat
2 tablespoons extra-virgin olive oil
1 diced onion
3 large carrots, cut into 1 cm pieces
2 celery stalks, cut into 1 cm pieces
1 bunch small turnips (if they are large, cut them into halves or quarters)
Salt and ground black pepper
6 crushed cloves of garlic
1/2 bunch chopped fresh parsley leaves (leave stems on)
1.5 tsp Worcestershire sauce
5 tbsp (75 g) butter
2/3 cup milk or low-fat cream (10-12%)
Grated Parmesan cheese, for garnish (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: potato, turnip, carrot, celery, onions, garlic, milk, cream, Worcestershire sauce, Parmesan cheese, parsley

Cooking the dish according to the recipe:

Place the potatoes in a saucepan and cover with water. Season with salt, cover, and cook until tender (test with a fork), 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or a shallow enamel saucepan over medium-high heat. Add the onion, carrot, celery, turnip, and garlic. Season with salt and pepper and sauté for 8 minutes. Pour 1.5 cups of the potato liquid into the dish. Reduce the heat and scrape up any browned bits with a wooden spoon.

Tie the parsley stems with string and place in a baking dish. Cover and simmer until the vegetables are tender, 8 minutes. Add the Worcestershire sauce, 2 tablespoons (30 grams) butter, and sliced veggie patties and heat through for 5 minutes. Remove the parsley stems and add chopped parsley leaves. Keep warm.
Preheat the oven to a broiler. Drain and mash the potatoes with the remaining 3 tablespoons (45 g) butter and milk. Season with salt and pepper and arrange on top of the filling. Sprinkle with Parmesan cheese, if desired. Bake the cheese in the broiler until golden brown, 5 minutes.

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