Savory Shepherd's Pie, Revised
Submitted by 1265
Vegetarian shepherd’s pie with kidney beans, corn, and stewed tomatoes under a layer of garlicky basil mashed potatoes, finished with melted cheddar. A meatless take on the British classic.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis take on shepherd’s pie ditches the lamb for kidney beans and corn, but loses none of the comfort. The trick is in the mashed potatoes: garlic and dried basil get a quick bloom in melted butter before being beaten into the potatoes with milk, which keeps the topping fluffy and seasoned all the way through instead of just on top.
Don’t drain the canned tomatoes. The juice mingles with the tomato sauce and Worcestershire to build a savory, almost meaty filling that holds together once it bakes. A pinch of sugar tames any tinny tomato edge without making things sweet.
The cheddar on top isn’t just garnish. As it browns under the broiler heat, it forms a nutty, golden crust that contrasts with the soft potatoes underneath. Watch for the moment the cheese starts blistering, that’s when you pull it.
Pro Tips
- Bloom the garlic and basil in butter for just 15 seconds. Any longer and the garlic turns bitter.
- Spread the potatoes with a fork drag pattern across the top. Those ridges crisp up beautifully under the broiler.
- Make ahead and refrigerate before baking. Just add 10 to 15 minutes to the bake time and start covered with foil.
- Use Yukon Gold potatoes if you can. They mash to a creamier texture than russets without going gluey.
Variations
- Swap kidney beans for lentils or crumbled tofu for a different protein texture.
- Stir in chopped spinach or kale with the vegetables for a green boost.
- Top with a blend of cheddar and parmesan for a sharper, saltier crust.
Ingredients
Directions
In a small saucepan cook garlic and dried basil in butter 15 seconds.
Add to mashed potatoes along with salt.
Gradually beat in enough milk to make light and fluffy.
Set aside. For filling, in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown.
Stir in kidney beans, tomatoes and their juice, corn, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
Transfer vegetable mixture to an 8×8×2 inch square baking pan.
Spread mashed potatoes over top. Sprinkle with cheddar cheese.
Bake, uncovered, in a 375℉ (190℃) oven 10 minutes or until heated through and cheese begins to brown.
This is really very good.
I’d like to cut back on the beans and maybe add TVP with it or even (gasp) tofu.
I changed the recipe a bit, especially where the tomatoes were concerned.
I was supposed to drain them but didn’t.
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