This is my veggie variation on shepherd’s pie. Technically “shepherd’s pie” refers to a lamb dish, and “hunter’s pie” the beef variation, but in more common usage refers to any layered dish with ground meat, vegetables, and topped with mashed potatoes. My veggie version uses burger-style textured vegetable protein, which is quite yummy, and you can get the Morningstar brand at your local supermarket in the frozen foods section. Or you can use ground beef instead. Its your call.

This recipe makes a lot for leftovers, or serves a crowd (6-8). This would halve very easily.

Items

  • 3lb (about 15 medium) redskin potatoes, skins on, washed and cut in half
  • milk, salt, pepper, and butter to taste. You’ll need at least 3/4 cup of milk and 2Tbsp butter for the potatoes.
  • 18oz textured vegetable protein (TVP) crumbles, equivalent to 1 1/2lb ground beef. I like mixing the Morningstar “sausage” style with the “ground beef” style. You don’t need to thaw.
  • 2Tbsp olive oil
  • 2 large or 3 medium carrots, peeled, quartered lengthwise, and chopped
  • 3-4 medium leeks (white part only), cleaned, halved, and sliced thin
  • 2 celery stalks (hearts only), sliced in half and chopped
  • 1 can (15 oz or whatever) corn, drained
  • 1Tbsp butter
  • 2 cups vegetable broth
  • 1/2 cup of cold milk or half and half mixed until smooth with 2 Tbsp corn starch (just use a small fork in your measuring cup)
  • 1/2 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp dried rosemary
  • 1 bunch of scallions, sliced thin, top green parts only
  • 2 cups cheddar and monterey jack cheese
Method

If you’re an experienced cook you’ll know how to multi-task this and you can do this in parallel to save time (and dirty more pans!). If you’re not, do the potatoes first, then the TVP, then the veggies, and assemble and bake.

  1. Simmer the potatoes in enough salted water to cover until tender, about 15mins. Don’t overcook. Drain.
  2. Mash the potatoes, and blend in the milk and butter (you’re just making mashed potatoes). A hand mixer helps to get a creamy consistency. Add salt and freshly ground black pepper to taste. Set aside covered to keep warm.
  3. Preheat the oven to 400F. Set out a 9×13″ glass baking dish.
  4. Heat the oil in a nonstick skillet over medium-high heat. Add the TVP and brown, stirring occasionally to prevent from burning. Although the TVP doesn’t need to cook, its flavor and texture intensifies when its browned. When its dried a bit and looks like cooked ground beef its done. Add salt and pepper to taste.
  5. Layer the TVP in the bottom of the baking dish. Layer the corn on top of the TVP.
  6. Put the skillet back on the stove, heat over medium heat, and add 1Tbsp butter. When its melted, add the leeks, and sweat the leeks, covered, for 5 minutes.
  7. Add the celery and carrot. Cook for another 8-10 minutes or until the carrots and celery are almost tender.
  8. Add the broth. Bring to a boil, and add the herbs and paprika, plus salt and freshly ground black pepper to taste.
  9. Stir in the cornstarch and milk mixtured slowly to prevent clumping. Turn the heat down and cook 5 minutes. You’ll have a nice thick gravy. Adjust the seasoning to taste, and thin with a little more broth if too thick.
  10. Layer the veggies and sauce on top of the corn and TVP.
  11. Spread the potatoes on top of the veggies. Start by putting the whole batch in the middle of the pan, and use a spatula to spread to the edges. Cover the veggies completely with the potatoes.
  12. Cook in a 400F oven until bubbling, about 15 minutes.
  13. Take the dish out, spread the scallions and the cheese on top.
  14. Return to the oven, and broil for another 5 minutes or until the cheese is melted and just starting to brown.