Shepherd’s Pie - Veggie
Updated: Nov 14
Now, this is a veggie version but you can add the lamb or beef, about 3 cups of chopped meat of choice at the parsnip stage. Now I use to make it with bacon too, I would render off the bacon first, remove the bacon and saute the onions, celery, and peppers in the bacon fat. Then return the bacon as a garnish on top.
4 cups of homemade veggie stock
1 cup of dry red wine
3 pints of assorted mushrooms
1 celery root, peeled and diced
4 medium onions, yellow, diced
6 to 8 parsnips, diced
4 to 6 stalks of celery, diced
3 red bell peppers, diced
6 cloves of garlic, minced
3 tablespoons of unbleached flour
1 tablespoon nutritional yeast
Large handfuls of each of fresh thyme, rosemary & parsley, chopped and stems removed
Salt and Pepper to Taste
Red pepper flakes to taste
3 cups of potatoes
1/3 cup sheep’s milk
4 tablespoons of earth balance
In a large deep stockpot placed on medium-high heat, drizzle with avocado oil and add onions, celery, and peppers and sauté until soft. Now add the flour and sauté until golden. Next add the yeast, veggie stock, and red wine, whisk until smooth, followed by the garlic parsnips, celery root, and mushrooms, half the fresh herbs, season, bring to a boil, reduce and simmer until veggies are soft, about 30 minutes. Leave the stockpot uncovered. You want the stock to reduce by a third. Once reduced, remove from heat and add the remaining herbs.
Now add the potatoes for the topping into a deep stockpot and cover potatoes with enough water to cover, add a pinch of salt, bring to a boil, reduce and simmer until soft. Drain, and place potatoes in a deep bowl, mash, add earth balance, and whip until combined. Now with the mixer one slowly add the sheep’s milk until smooth and fluffy. Set aside.
Preheat oven to 375 degrees
Time to assemble, divide stew into 8 large ramekins – start with the veggies and top off with the stock within ½ inch of rim. Place mashed potatoes into a piping bag and pipe potatoes on top. Place the ramekins on a parchment lined baking sheet. Bake for 30 to 40 minutes until potatoes are golden. Let stand for 10 minutes before serving – Enjoy