Vegetarian Shepherd’s Pie

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I’m hungry.

The mere notion of being hungry was unfathomable 40 hours ago.

I really do think that you’d all be impressed if I were to give you a rundown of my culinary-consumption over the course of the period starting at 6:00 p.m. on Monday night and ending at roughly 8:00 p.m. on Tuesday.

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The sight of me was not for the faint of heart.

Sadly, I’m not hyperbolizing.

When I climbed into bed on Christmas Day, I was legitimately fearful that my steel-stomach might actually fail me. Thankfully, it held strong. Good tummy. Bad Alison.


And here I sit. Hungry once again. Trapped inside my apartment by 45 cm of snow, already having, regretfully and rather dangerously, braved the weather to hit the gym, transfixed by my, bordering-on-being-empty, fridge.


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Good thing that I had the foresight to stock up on the essentials to make this vegetarian shepherd’s pie. It’s better than good. It’s better than fabulous. It’s better than Charlie’s first, starved, taste of a scrumdiddlyumptious bar.


Snowstorm, schnowstorm. Good eats’ll be happening here tonight.

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Vegetarian Shepherd’s Pie

Adapted from allrecipes

4 medium yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
1 Tbsp butter
1/4-1/3 cup milk
1/4 cup light cream cheese
1-2 pinches nutmeg
salt & pepper to taste
3 cups water
1/2 tsp salt
1/2 cup kasha (toasted buckwheat groats), rinsed
1/3 cup bulgur, rinsed
1/3 cup quinoa, rinsed
1 Tbsp extra virgin olive oil
2 cups chopped onion
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 cups fresh sliced mushrooms
salt & pepper, to taste
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary
1 1/2 tablespoons all-purpose flour
1-1/2 cups low sodium vegetable broth
1 cup corn kernels

1. In a large pot equipped with a steamer basket, steam the potatoes until tender. Drain, remove the steamer basket, and return the potatoes to the pot. Mash potatoes with butter, milk, cream cheese, nutmeg, and salt & pepper. Set aside.

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2. Meanwhile, in a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur and quinoa, partially cover, and simmer again until all the water has been absorbed. Set aside to cool.

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3. In a large skillet, heat the olive oil over medium heat. Add onions, garlic, carrots, and celery; saute until the onions soften. Add mushrooms and seasonings; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour veggie stock over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn. Taste and adjust seasonings to suit your preferences.

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4. Mix together vegetable mixture and kasha mixture.

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5. Spoon into an oiled casserole dish, and smooth with a spatula. Spread mashed potatoes over top. Cover with foil.

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6. Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes.

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