Shepherd's Vegetarian Skillet Pie

Course: Main Course

Cuisine: North American, Vegetarian

Prep Time: 1

Cook Time: 50

Total Time: 1 50

Servings: servings

Calories: 495kcal

Author: Lord Byron's Kitchen

Look at these photos; doesn't that dish look hearty and meaty? That's because it is, but without a trace of meat! Shepherd's Vegetarian Skillet Pie is a perfect family dinner recipe for both vegetarians and meat lovers alike! No sides are needed here; an entire meal can be found in this one recipe!

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Ingredients

For the "Beef" Filling:

2 tablespoons olive oil
1 large onion, finely diced
4 stalks celery, finely diced
4 small carrots, finely diced
2 cloves garlic, minced
1/4 cup water
16 ounces vegetarian beef crumbles
1 1/2 cups frozen corn
1 1/2 cups frozen green peas
1/4 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Gravy:

1/2 cup butter
1/4 cup all purpose flour
1/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
4 cups vegetable stock
2 tablespoons low sodium soy sauce

For the Mashed Potato Topping:

3 pounds potatoes, peeled, chopped, and boiled until fork tender
1/4 cup milk
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

For the "Beef" Filling:

In a large skillet, over medium heat, add the olive oil and sauté the onion, celery and carrots. Saute for 10 minutes. Add the garlic and continue to sauté for two additional minutes.
Add the water and cook until the water has evaporated.
Add the vegetarian beef crumbles, green peas, corn, tomato paste, salt and ground black pepper. Stir together, reduce heat to a simmer and allow to cook for 5 minutes. Turn off the heat and transfer the mixture to a bowl to cool.

For the Gravy:

Next, wipe the skillet out with a paper towel, and return to the heat on a medium setting. Add the butter and melt until bubbling. Sprinkle over the flour and whisk into the butter. Allow the butter to cook the flour until the mixture turns a light golden colour.
Add the thyme and rosemary, and add the veggie stock one cup at a time, whisking well to incorporate and get out the lumps.
Finally, whisk in the soy sauce. Reduce heat to a low simmer and allow the gravy to thicken. After 5 minutes, remove from heat and allow to cool.

For the Mashed Potato Topping:

In the meantime, mash the boiled potatoes with the butter, milk, salt, and ground black pepper until very smooth - you will want no lumps at all.

To Assemble and Bake:

Add the vegetarian beef crumble mixture back to the skillet with the gravy. (If you prefer a dryer bottom to your Shepherd's Pie, you can use just half of the gravy.) Stir together well and smooth out the top so that the gravy and veggie mixture is even.
Spoon the mashed potatoes over top of the gravy and using an off-set spatula, smooth the potatoes over the gravy mixture until completely covered.
Place the skillet onto a baking sheet to catch any spills and bake for 45 minutes at 350 degrees F.
Switch from bake to broil to brown up the potatoes on top. Watch carefully as they can burn very easily.
Remove from oven. Allow to set for 5 minutes before serving.

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