Vegetarian Shepherd’s Pie for St. Patrick’s Day

Vegetarian Shepherd’s Pie for St. Patrick’s Day
We go big on St. Patrick’s Day. So big that I’m already testing out some dinner ideas for March.

The history of shepherd’s pie, or cottage pie as it’s also known, is a flavorful mix of frugality, resourcefulness, and culinary evolution. Here’s a taste of its journey:

Humble Beginnings (18th-19th Centuries):

  • Cottage Pie Takes the Stage: The story starts in the late 18th and early 19th centuries with “cottage pie,” likely named after the dwellings of its makers – rural communities in the UK and Ireland.
  • Leftovers Get a Second Life: This dish was born from necessity, using leftover roasted meat (often mutton or beef) combined with vegetables and topped with mashed potatoes. It was a clever way to stretch resources and avoid waste.

The “Shepherd” Joins the Scene (19th Century):

Vegetarian shepherds pie on a plate

  • Around the 1870s, “shepherd’s pie” appears in cookbooks, initially attributed to Scotland and often distinguished by its use of lamb instead of beef.

Here’s a favorite dinner in my household – I changed it up a little, and happy I did. Easy, healthy, and satisfying!

Shepherd’s pie usually is made with meat, as stated above, however, we like to keep things on the lighter side and made it with vegetarian ‘meat crumbles’. This layered pie can be made a day in advance and baked when ready.

Vegetarian Shepherd’s Pie for St. Patrick’s Day

Ingredients

  • 6 large russet potatoes
  • 1 tablespoon of butter
  • 1 medium onion, diced
  • 1/4 cup milk
  • 1 bag frozen peas or 3 cups cooked greens (chard, spinach)
  • 1 container of golden mushroom soup - get a good quality one!
  • 1 package of soy hamburger crumbles
  • fresh mushrooms
  • Monterey Jack Cheese (3/4 cup)

Instructions

  1. Peel, Cut & Boil the Russets . Mash when cooked and whip in butter and milk.
  2. Get a baking dish and coat bottom with a little olive oil.
  3. Put a layer of potatoes down (about 1" thick)
  4. Saute onion in a pan with vegetable oil and saute until slightly soft. Add in mushrooms and cook for several minutes. Add in the vegetarian crumbles and peas and stir in the can of soup + one can of water.
  5. Heat until the peas and hamburger are not frozen, but doesn't have to be hot.
  6. Pour out crumbles, pea & mushroom mixture over the potato layer.
  7. Take remaining potatoes and add large dollops on top. Take a large knife and spread it out like batter to cover all of the pea burger mixture.
  8. Sprinkle 3/4 c of cheese on top.
  9. Bake covered at 350 with foil for 30 minutes. Remove foil and bake for 15-20 minutes more until cheese starts to brown.
  10. Let cool for about 20 minutes and then serve.
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