Shepherd's Pie with Potato-Parsnip Mash
Shepherd’s Pie is a British staple made from mashed creamy potatoes and parsnips and a hearty vegetable stew. Adding parsnips to mashed potatoes adds a slightly sweet and nutty flavor. This recipe starts with a savory mushroom gravy paired with an assortment of colorful vegetables. It can also be made and baked in individual oven-safe bowls for ease of serving.
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Prep time: 30 minutes
Cook time: 40 minutes
Serves: 6
Kitchen Tools
- Large Saucepan
- Nonstick Skillet
- 9- by 13-inch Baking Dish
- Spatula/Wood Spoons
- Medium/Small Bowls
- Potato Masher, Mixer, or Immersion Blender
- Chef knife
- Cutting Board
Mashed Potatoes and Parsnips
- 1 ½ lbs. Yukon gold potatoes, peeled and chopped
- 1 ½ lbs. parsnips, peeled and cut into chunks (If you cannot find parsnips, simply use all Yukon gold potatoes.)
- ¾ cup unsweetened plant-based milk
- ¼ cup nutritional yeast flakes
- 2 teaspoons chopped fresh chives
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (smoked or regular)
Vegetable Filling
- 1 cup low-sodium vegetable broth or water
- 1 tablespoon tomato paste
- 2 teaspoons vegan Worcestershire sauce
- 2 tablespoons whole wheat flour (you can also use 2 tablespoons oat flour or 1 tablespoon cornstarch)
- 2 teaspoons Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 medium onions, sliced
- 4 medium portobello mushroom caps, sliced (or 8 ounces of any variety of mushrooms you prefer)
- 2 carrots, peeled and diced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- ½ cup dry red wine
- 1 cup corn, fresh or frozen
- 1 cup peas, fresh or frozen
Directions
- Preheat the oven to 375°F.
- Mashed Potatoes and Parsnips: Place the potatoes and parsnips into a large saucepan and add enough cold water to cover. Bring to a boil and reduce heat to medium, cooking until fork tender, about 15 minutes. Drain the potatoes and add the milk, nutritional yeast, chives, salt, and pepper. Mash with a potato masher until smooth. You can also use a hand-held mixer or immersion blender to puree the potatoes for a smoother and creamier consistency. If you prefer a thinner consistency, add more milk. (If the parsnips have a woody core, simply remove it.)
- Vegetable Filling: In a small bowl, whisk together the vegetable broth, tomato paste, Worcestershire sauce, whole wheat flour, Italian seasoning, salt, and pepper. Set aside.
- In a nonstick skillet over medium heat, sauté the onions, mushrooms, carrots, celery, and garlic in the 1/2 cup of red wine for about 8 minutes. Add the corn, peas, and broth mixture. Cook over medium heat until thickened, about 5 minutes.
- Transfer the vegetable mixture to a 9- by 13-inch baking dish. Spoon the mashed potatoes and parsnips evenly over the vegetables. Sprinkle paprika over the top. Bake for 15 minutes or until the potatoes are evenly browned. Serve warm.
Hint: For a meatier filling, you can also add 2-3 cups of hydrated Butler Soy Curls to the vegetable filling.
Grocery List
Produce 🥦
- 1 1/2 lbs. Yukon gold potatoes
- 1 1/2 lbs. Parsnips
- 2 medium onions, any variety
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 4 medium portobello mushrooms (or 8 ounces of any variety of mushrooms you enjoy)
- 2 teaspoons chopped fresh chives (or 1 teaspoon dried)
- 1 onion (any variety)
Plant-Based Dairy 🥛
- 3/4 cup unsweetened plant-based milk
Baking & Spices 🌶
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon paprika (smoked or regular)
- 2 tablespoons whole wheat flour (or oat flour)
- 2 teaspoons Italian Seasoning
- Salt/Pepper
Condiments & Sauces
- 2 teaspoons vegan Worcestershire sauce
- 1/2 cup dry red wine
Canned and Jarred Goods 🥫
- 1 cup low-sodium vegetable broth
- 1 tablespoon tomato paste
Frozen ❄️
- 1 cup corn
- 1 cup peas