This modern vegetarian twist on shepherd's pie cuts out the meat and loads up on the healthful ingredients for a soul-warming supper everyone will love. The whole wheat pie crust is simple to make-- no rolling pin necessary-- and adds to the savory flavor of the dish. Delicious for a Sunday supper, it can be prepared more quickly and easily for a weeknight meal with leftover mashed potatoes.
Easy Whole Wheat Pie Crust
Ingredients:
- 1 1/2 cup whole wheat flour
- 1 t. salt
- 1/2 c. canola oil less 1 T.
- 3 T. milk
Method:
- Stir together all ingredients in a large bowl until well integrated.
- Pour into a 9 inch pie plate and press mixture flat into bottom and sides of the dish.
- Bake for 15 minutes at 350 degrees Fahrenheit or until golden brown. Let cool before filling.
Vegetarian Shepherd's Pie
Ingredients:
For Vegetable Filling:
- 1/3 c. butter
- 1/3 c. flour
- 1/2 t. salt
- 1/4 t. pepper
- 1 1/2 c. cooked vegetable broth, reserved from cooking the vegetables
- 2/3 c. milk
- 2 c. broccoli, chopped into florets
- 2 c. cauliflower, chopped into florets
- 1 c. carrots, sliced into rounds
For Mashed Potato Crust:
- 3 large russet potatoes
- 1/4 c. butter
- 1/3 c. milk
- salt and pepper to taste
Method:
- Cook vegetables in boiling water until crisp-tender, about 8 minutes. Drain and set aside.
- Heat butter over low heat in a saucepan until melted. Blend in flour, salt, and pepper with a whisk.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat.
- Stir in vegetable broth and milk. Heat to boiling, stirring continuously. Boil and stir for 1 minute.
- Stir cooked vegetables into the sauce mixture. Pour into the prepared crust. Set aside.
- Peel potatoes and chop into small pieces. Boil potatoes in boiling water until tender. Drain and return to pan.
- Mash potatoes with a hand-held masher until desired consistency. Add butter, milk, and salt and pepper and stir well.
- Spread mashed potatoes over prepared vegetable pie with a spatula, leaving some peaks.
- Bake pie at 425 degrees Fahrenheit for 25 minutes. If desired, turn oven to broil for a browner mashed potato crust and broil for 5 minutes.
Let cool for 10 minutes, slice and enjoy!
Vary the recipe depending on your mood, the season, and what is in your cupboard. Experiment with the vegetable filling until you find your favorite combination. You might add sauteed mushrooms, frozen peas, or cooked lentils to the mixture. Or add your favorite cheese to the mashed potatoes for a protein boost. Sprinkle with nutritional yeast for an even healthier meal.
For a sweet finish to this special meal, try these Healthier Sugar Cookies.
