Veggie Shepherds Pie

It’s Meatless Monday! This Veggie Shepherd’s Pie is a perfect meatless twist on an old classic. This Shepherd’s Pie is full of root vegetables, mushrooms and a delicious white wine gravy sauce all topped with whipped mashed potatoes and slow cooked in the oven for 45 minutes. The prep is a little time consuming for each of the steps…so you can easily break it up and make it ahead. The mashed potatoes can be made one day in advance. Simply peel and cube the potatoes, place in a large bowl, add water to cover the potatoes and cover and store in the fridge. The roasted vegetables can also be made one day ahead. Simply after roasting pack into containers and store in the fridge. When you are ready to make the Shepherd’s Pie all you’ll need to do is make the sauce, prepare the mashed potatoes and complete the dish. Voila!

Veggie Shepherd's Pie
  • 2 (10-ounce) packages of brown button mushrooms, wiped clean with a damp paper towel and halved or quartered, depending on size
  • 7 tablespoons extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large sprig fresh thyme
  • 2 fennel bulbs, cut into a medium dice
  • 3 large carrots, peeled and cut into a medium dice
  • 1 large zucchini, cut into half moons
  • 1 large bunch of asparagus, cut into 1 inch pieces
  • ½ large onion, medium dice
  • 1 stick unsalted butter, divided
  • 3 large leeks, sliced into half moons
  • 4 ribs of celery, finely chopped
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh sage leaves
  • 4 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 3 cups low-sodium vegetable stock
  • 6 large baking potatoes, peeled and cut into large pieces (about 3 cups)
  • 1 cup milk (Whole or 2%)
  • Nonstick cooking spray
  1. Adjust oven racks to upper and lower middle positions and preheat oven to 425 degrees.
  2. In a medium bowl, toss mushrooms with 3 tablespoons extra virgin olive oil and season to taste with salt and pepper. Turn onto a large rimmed sheet tray lined with tin foil. Add thyme. In a large mixing bowl, combine fennel, carrots, zucchini, asparagus and onions. Toss with remaining 4 tablespoons olive oil and season to taste with salt and pepper. Turn onto a large rimmed sheet tray lined with aluminum. Transfer both trays to oven and roast until vegetables are tender and browned, roughly 30 minutes.
  3. In the meantime, prepare the sauce for the filling: heat 5 tablespoons butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add leeks and celery and cook, stirring occasionally, until vegetables are softened but not browned, about 7 minutes. Add rosemary and sage and cook, stirring, for 1 minute. Add flour and cook, stirring and scraping bottom of pot, until butter is pale golden brown, about 2 minutes. Deglaze pan with wine and cook, stirring and scraping bottom of pot. Add stock, bring to a boil, reduce to a simmer, and cook until sauce is thick enough to coat back of a spoon, about 5 minutes.
  4. When veggies are roasted, remove from oven and lower oven temperature to 375 degrees. Discard thyme and combine veggies with sauce on top of the stove, stirring well. Season to taste with salt and pepper.
  5. Place baking potatoes in a large saucepan and cover with water. Season with salt. Cover pot, place over high heat and bring to boil, then uncover and drop to a simmer. Cook until potatoes are fully tender, about 10 minutes. Drain well and return to pot. Add 2 tablespoons of butter and 1 cup of milk, or more as needed. Mash potatoes until completely smooth, and season to taste.
  6. Spray baking dish with nonstick cooking spray and add veggie mixture, spreading in pan to distribute evenly. Top with mashed potatoes, spreading over vegetables to distribute evenly. Dot potatoes with remaining 1 tablespoon of butter cut into small pieces and bake in oven until potatoes have browned, about 45 minutes. Let rest about 15 minutes, then serve.