Vegetarian Mushroom Shepherd's Pie
This vegetarian twist on a classic shepherd’s pie layers earthy mushrooms, tender carrots, and bell peppers in a savory, herb-infused filling, all crowned with a blanket of creamy mashed potatoes. The dish balances rich umami from soy granules with fresh dill and parsley, while the eggs bind the mixture into a satisfying, slightly custardy texture. Baked until golden and bubbly, it delivers deep, comforting flavors without a single bite of meat. A hearty yet approachable dish, it’s ideal for feeding a crowd or meal prepping with ease.
Ingredients
- skin potatoes1.0 kg
- soy granules100.0 g
- mushrooms1.0 kg
- carrot1.0
- bell pepper1.0
- onions2.0
- dill1.0 bunch
- parsley1.0 bunch
- eggs2.0
- sea salt12.0 servings
- ground pepper0.5 tsp
- paprika1.0 tsp
- thyme1.0 tbsp
- unrefined sunflower oil2.0 tbsp
Nutrition
Directions
- 1
Peel and chop the potatoes into even chunks, then boil in salted water for 15-20 minutes until tender.
- 2
While potatoes cook, rehydrate the soy granules in hot water for 10 minutes, then drain.
- 3
Finely chop the onions, carrot, bell pepper, mushrooms, dill, and parsley.
- 4
Heat sunflower oil in a large pan over medium heat, sauté onions and carrot for 5 minutes until softened.
- 5
Add the mushrooms and bell pepper, cook for 8-10 minutes until mushrooms release their liquid and it evaporates.
- 6
Stir in the rehydrated soy granules, paprika, thyme, salt, and pepper; cook for 2 minutes, then remove from heat and mix in chopped herbs.
- 7
Drain the potatoes, mash with a splash of the cooking water, and season with salt and pepper.
- 8
Preheat oven to 200°C (400°F). Transfer the mushroom-soy mixture to a baking dish, spread mashed potatoes on top, and brush with beaten eggs.
- 9
Bake for 25-30 minutes until the top is golden and crisp. Let rest for 5 minutes before serving.
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