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Vegetarian Shepherd's Pie PDF Print E-mail

I seem in the past to have neglected the vegetarians among us.  To put this right what better than a hearty, warming November dish - Shepherd’s Pie.  Shepherd’s Pie is an old English favourite normally made with minced beef or lamb. This vegetarian version uses a hearty winter vegetable stew and stock.


INGREDIENTS ( To serve 6)

a. The Sauce


2 Medium onions

3 Cloves of garlic (Phew!)

1oz Butter

1 Tablespoon virgin olive oil

1 Bay leaf

1 Pint vegetable stock

1 Glass of red wine

3 Tablespoons flour

4 Tablespoons of chopped parsley

Salt and freshly ground pepper


b.  The Stew


4 Medium carrots

1 Celeriac

2 Teaspoons of lemon juice

10oz Parsnips

10oz Mushrooms

1 Small cauliflower

2 Cloves of garlic (More Phew)

5oz Brussels sprouts

1½ Butter

2 Tablespoons of olive oil

1 Tablespoon of chopped fresh thyme

¼ Pint of vegetable stock


c.  The Topping


4 Medium potatoes

1oz Butter

4 Tablespoons of milk

Salt and freshly ground pepper




a. The Sauce


(1)   Dice the onions into ½in squares

(2)   Finely chop the garlic

(3)   Heat the butter and oil gently in a casserole

(4)   Add the diced onions, bay leaf and a pinch of salt

(5)   Cook over a medium heat for 10 minutes, stirring frequently, until the onion has turned golden

(6)   Heat the stock.

(7)   Add the garlic and wine to the onions and simmer for 5 minutes

(8)   Slowly stir in the flour and simmer for another 2 minutes

(9)   Whisk in the hot stock and bring to the boil

(10)  Half cover the casserole and simmer for 25 minutes

(11)  Add the parsley, season to taste, and remove from the heat


b.  The Stew

(1)   Peel the carrots and cut them into pieces 1½in long

(2)   Peel the celeriac, cut into large cubes and place in a bowl of water with the lemon juice

(3)   Peel, quarter, core and roughly chop the parsnips

(4)   Clean the mushrooms and leave them whole if small, or roughly chop them

(5)   Break the cauliflower into large florets

(6)   Finely chop the garlic

(7)   Boil a pan of water and add the cauliflower

(8)   Blanch for 30 seconds

(9)   Remove and rinse under cold water and put to one side

(10) Add the Brussels sprouts to the boiling water for 1 minute, rinse and reserve

(11) Melt half the butter and 1 tablespoon of the olive oil in a large pan or casserole

(12) Add the sticks of carrot

(13) Cook over a medium heat for 3 to 4 minutes

(14) Add the chopped thyme and all but 2 or 3 tablespoons of the vegetable stock

(15) Lower the heat, cover the pan, and cook for 4-5 minutes

(16) In a second pan, heat the remaining butter and oil and add the mushrooms

(17) Sauté them over a high heat until brown

(18) Add the rest of the stock and the garlic

(19) Cook for 2 more minutes

(20) Add to the carrot sticks in the pan or casserole along with the mushrooms and garlic, the drained celeriac and the parsnips

(21) Cover tightly and cook over a low heat for 3 minutes

(22) Stir in the sauce, cauliflower, sprouts and fresh herbs

(23) Season to taste

(24) Transfer to a casserole

(25) Cover and bake for 40 minutes


c.  The Topping and Completion


(1)   Boil or steam the potatoes in chunks and lightly mash with a fork

(2)   Mix in the butter and milk and season to taste

(3)   Raise the oven temperature to 2000C (4000F, gas mark 6)

(4)   Put the stew in a baking dish and spread the potato over the top

(5)   Bake for 40 minutes until the potato browns and the sauce bubbles to the surface

(6)   Serve immediately.


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