You’re probably skeptical about how such a standard meat and potatoes dish as shepherd’s pie could be made vegetarian, but it can definitely be done. This dish is great comfort food—white beans and veggies baked bubbly hot with a golden mashed potato crust.

　　

Ingredients

serves 4

　　2 pounds potatoes

　　1/2 cup milk

　　1/4 cup butter

　　8 ounces mushrooms

　　1 onion

　　2 cloves garlic

　　1 stalk celery

　　2 carrots

　　1 cup water

　　1/2 vegetable bouillon cube

　　1 (15-ounce) can diced tomatoes

　　1 (15-ounce) can cannellini beans

　　1 teaspoon soy sauce

　　2 tablespoons flour

　　Salt and pepper

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Peel the potatoes, cut into large chunks, and place in a large pot of salted water. Bring to a boil and cook over medium heat for 25 to 30 minutes, or until tender. Drain the water and return the potatoes to the pan. Add the milk and butter to the pan and cook over high heat for 4 to 5 minutes, or until the milk comes to a boil. Remove from the heat and smash the potatoes with a potato masher or sturdy fork until fairly smooth.

　　

Step 3

Meanwhile, cut the ends off the mushroom stems, discard, and cut the mushrooms into quarters. Peel the onion and cut into 1/2-inch pieces. Peel and finely chop the garlic. Trim and discard the ends of the celery and cut into 1/2-inch pieces. Peel the carrots, cut in half lengthwise, and slice about 1/4 inch thick.

　　

Step 4

Place 3/4 cup of the water and the bouillon cube in a large saucepan and bring to a boil. Add the mushrooms, onion, garlic, celery, and carrots and cook over medium-high heat for 12 to 15 minutes, or until the carrots are tender. Remove the pan from the heat. Drain the tomatoes and add to the pan, then add the cannellini beans with their liquid. In a bowl, combine the soy sauce, flour, and remaining 1/4 cup of water, stir until smooth, then slowly pour this mixture into the pan, stirring constantly. Season with salt and pepper.

　　

Step 5

Pour the vegetable mixture into an 8-inch square baking pan or casserole. Spoon the mashed potatoes over the vegetables and smooth to cover the entire pan. Bake for 45 to 50 minutes, or until the potatoes are lightly browned. Serve immediately.

　　

bargain shopper

Step 6

Shepherd’s pie was most likely the invention of frugal British housewives in the eighteenth century looking for a way to use up leftover meat. Even though this version doesn’t have meat, the same principle can still apply. This dish calls for specific vegetables, but just about any vegetables will work. Take this as an opportunity to use up some of those leftovers. I figure that no matter what’s inside, if it has gravy and is topped with mashed potatoes, it’s shepherd’s pie.

　　College Vegetarian Cooking