Shepherdess Pie

by Lucas
Created • Updated
From the cookbook Vegetarian Cooking

Prep Time: 15 minutes

Cook Time: 1 hour

It's shepherd's pie, but vegetarian!

Ingredients

  • 2 lbs potatoes
  • 3 tbsp olive oil
  • 3 tbsp butter
  • Black pepper and garlic powder to taste
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 2 carrots, minced
  • 2 cloves garlic
  • 1 small package mushrooms, sliced
  • 14oz red kidney beans
  • 14oz chickpeas
  • 2 cups vegetable stock
  • 1 tbsp molasses (or brown sugar, for sweetness)
  • 1 tbsp mixed herbs
  • 1/2 cup breadcrumbs (optional)
  • Salt

Directions

  1. Boil the potatoes in their skins until tender, then drain, reserving a little of the water to moisten them.
  2. Mash the potatoes well, mixing in the olive oil until very smooth. Add milk or water to help get them smoother as needed. Add salt, pepper, and garlic powder to taste.
  3. Preheat the oven to 375°F.
  4. While the potatoes are boiling, fry the onion, pepper, carrots and garlic in the butter until softened.
  5. Add in the mushrooms and drained beans, cook for 3-4 minutes, then add the vegetable stock, molasses, and herbs. Simmer for 15 minutes.
  6. Empty the vegetables into a shallow ovenproof dish. Spoon the mashed potatoes over the top and smooth carefully. Sprinkle the breadcrumbs on top. Bake until the top starts to brown, about 20 minutes.