Vegetarian Shepherd's Pie Recipe - Allrecipes.com
Vegetarian Shepherd's Pie Recipe

Vegetarian Shepherd's Pie

Recipe by  

"This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
  2. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
  3. In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
  4. Bake 15 minutes. Brown in broiler. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2006

This recipe is time consuming, uses several pots and pans, but was well worth the trouble. I modified this recipe a bit by 1) adding chopped broccoli and zucchini to the mix, doubling the dry spices to accommodate the extra veggies, 2) adding some 2tsps chili spice and 2tbsp parsley, 3) using fat-free chicken broth rather than water (this works for us since we are not vegetarians), and 4) mixing in 1/4c of parmesan cheese into the mashed potato mixture. I also sprayed the baking dish lightly with Pam and baked for 30 minutes before browning. It rocked, my family loved it, and it tasted even better as leftovers for my workday lunch the following day! Give it a shot if you have the time.

 
Most Helpful Critical Review
Oct 06, 2008

This dish was acceptable, however I probably won't make it again. I love both vegetarian food and Indian spices, but I thought the flavor of curry powder was overwhelming and a little one dimensional. It would have been helpful for the recipe author to specify the blend of spices in her curry powder. Perhaps my blend didn't suit the recipe and that's why I didn't care for it. That said, it was easy to prepare and I liked the consistency. If I did make it again, I would probably stir some sour cream and chopped cilantro into the vegetable mixture to add another dimension to the flavor.

 
Jan 11, 2006

Very Tasty Recipe, I never made a vegetarian shepherd pie, just your normal with meat. I think I'll try it with some mushrooms next and other things. Will take picture next.

 
Apr 02, 2008

Made some adjustments, in part based on what I had on hand. Used zucchini and mushrooms instead of eggplant and bell pepper. Subbed veg. broth in place of the water, and added some salt and pepper to the vegetable mixture as it cooked. Used some leftover mashed potatoes I had in the freezer (made with russet potatoes, half and half, butter, salt and pepper--a recipe from Cook's Illustrated). I wondered if I had to cook the frozen peas before mixing them in with the mashed pototoes, but turned out I didn't--just mixed them in frozen and they came out fine. I mixed the parmesan cheese in with the potatoes and peas, and kept the whole thing in the oven about an extra 10 minutes--didn't do the broiler step. It was yummy. It does have an Indian taste, though, as another reviewer pointed out, and that might not be for everyone.

 
Sep 05, 2008

ive never rated a recipe before altho ive tried many. ive been vegetarian for 25yrs and i can honestly say that this was BRILLIANT!I didnt give 5stars because i changed it slightly. i used 2chopped fresh tomatoes instead of the stated and added a small can of baked beans in tomato sauce instead. it was EXCELLENT!

 
Jul 10, 2006

I loved this recipe...my family hated it! It is hardly and has great flavor. I will make it again for myself!:)

 
Jan 05, 2009

Delicious! I used zucchini and some leftover mashed potatoes from Christmas dinner. It was great!

 
Sep 30, 2008

i LOVED this dish... i used 2 C eggplant and 1 C zucchini, as well as 2 fresh tomatoes diced rather than canned... very VERY good...

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 6.4 g
  • 25%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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