A thick and hearty filling, topped with creamy mashed potatoes, makes this Vegetarian shepherds pie comfort food at its best. High protein, low-fat, low calorie and stick to your ribs satisfaction guaranteed!
How does one reach “AMAZING SON” status?
One must cook their non-meat eating mother meals such as this Vegetarian shepherds pie!
I love the challenge of creating meatless meals that I can enjoy along with my mother. In order for this to happen my vegetarian wonders must envelop the attributes a meat filled dish leaves you with, such as deep flavor, texture and high satisfaction. This dish encompasses all that and will ensure rock star status with any loved one you make it for!
Satisfying component number one:
The mashed potato topping
I boiled a pound of Yukon gold potatoes and proceeded to mash them up with whipped cottage cheese. I know it might sound weird, but just do it. The cottage cheese adds creamy richness without having to add butter. Plus you get the added benefit of extra protein.
Satisfying component number two:
The “meaty” filling
A trio of onions, celery and turnips get a quick sauté in a pan to get soft. You could easily switch out the turnip for parsnips, winter squash, or another root vegetable of your liking.
Lentils, Edamame, broth and seasonings join the party making a thick stew that’s high in protein.
For family style serving, pour the stew into a large casserole and top with the potatoes to bake. Or you can make single serving pies by performing the same process in ramekins or smaller baking dishes like I did in this mini skillet.
Here is what it looks like in a casserole dish before baking.
- 1 pound Yukon gold potatoes, chopped
- 2 garlic cloves, peeled
- 1 cup fat- free cottage cheese, whipped
- salt to taste
- ½ cup lentils
- 2 cups water
- ¼ teaspoon salt
- 1 bay leaf
- ½ cup sweet onion, chopped
- ¼ cup celery, chopped
- 1 cup turnip, chopped
- ½ tablespoon soy sauce
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 1 8oz bag frozen edamame, shelled
- 11/4 cups vegetable broth
- 11/2 tablespoon flour
- Topping: Cover the potatoes and garlic with water and bring to a boil. Reduce temperature to low and let simmer 20 min. or till tender. Turn off the heat.
- Drain the potatoes and return to the pan adding in the cottage cheese and salt. Mash everything together till creamy and set aside.
- For the Filling: Pre-heat the oven to 375 degrees (F)
- Combine the lentils, water, salt, and bay leaf in a saucepan and bring to a boil. Reduce the heat and simmer 25 min. Drain and set aside.
- Heat a large skillet over medium heat with 2 tablespoons of water. Add in the onion, celery, and turnip cooking 5min stirring so not to burn.
- Add in the soy sauce, tomato paste, and thyme and let cook 1 min. Add in the lentils and edamame.
- Sprinkle the flour over the mixture in the pan, stir and let cook 1 min more.
- Stir the broth into the pan and bring to a simmer over med heat. Let cook 10min., stirring occasionally, or till thick and all the vegetables are soft.
- Spoon this mixture into a large casserole dish and top with the potatoes.
- Bake in the oven 25 min. or till heated. Let sit 10. min before serving to let thicken and enjoy!
This recipe received two thumbs up from my whole family (Well, excluding my little sister who swears she doesn’t like potatoes so wouldn’t even try it). So if you’re looking for a meat free option to serve on St. Patrick’s day, this vegetarian shepherds pie would be a perfect option to serve as an alternative to corned beef and cabbage.
You could also bake the potato topping alone and serve it as a side with my Pork Burgers!