Wanna Cry Shepherd’s Pie

This Shepherd’s Pie recipe shows how to make a classic, comforting casserole with a savory meat layer and creamy mashed potato topping that’s baked until golden and delicious. You’ll learn how simple ingredients like ground meat, vegetables, and mashed potatoes come together to make this hearty, home-style dish perfect for family dinners or cozy nights in. Follow the step-by-step instructions for an easy, crowd-pleasing meal everyone will love.

There are a few things that I really miss about being a veggie, and one of them is my mom’s shepherd’s pie. There is something so satisfying about the layered yums and the different flavors and textures of soft and creamy juxtaposed against the chewy and savory.  It is a wonderful reminder of childhood comfort food memories—it’s so good it’ll bring tears to your eyes!

Sheppard’s Pie Recipe

Shepherd’s Pie – Base Layer (Step 1 of 3)

Ingredients:

• 2 tablespoon olive oil
•     2 cups yellow onions, diced
•     ½ cups celery, diced
•     3 tablespoons garlic, minced (3-4 large cloves)
•     4 ½ cups Portobello Mushrooms, chopped (4-5 large ones)
•     3 cups Crimini mushrooms, chopped
•     1 cup vegetable broth
•     1½ tablespoons balsamic vinegar
•     ½ cup uncooked quinoa
•     1 cup water
•     2 tablespoons whole chia seeds

Directions:

1. In a large cookpot, heat olive oil on medium/high heat. Once heated, add in onion and cook covered for about 5 minutes, stirring occasionally.
2. Add in garlic and celery, cover, and cook for 5 minutes, stirring occasionally.
3. Reduce heat to low and add in mushrooms, veggie broth, and vinegar, and cook uncovered at a low boil for 20-30 minutes, stirring occasionally.
4. Cook until mushrooms are tender and most of the water is gone.
5. While cooking down mushrooms, put quinoa and water in a pot, cover, and turn on high. Once it comes to a boil, reduce heat to low and cook for 20 minutes.
6. Set aside and keep covered.
7. Make the veggie layer (below).
8. Make Potato Layer (below)
9. Once the quinoa and mushroom mixture are cooked, add the quinoa and chia to the mushroom mix. Stir and let sit 5 minutes.
10. In an olive oil-greased 9×11 pan, pack in the base layer and then top with the veggie and then the potato layer.  Make sure each layer is relatively evenly spread out.
11. Cook in a preheated oven at 375 F for 30 minutes until heated through and bubbling. You can also broil once baked for 5 minutes to brown potatoes if desired.

Sheppard’s Pie – Veggie Layer (Step 2 of 3)

Ingredients:

• 5 cups peeled Yukon gold potatoes, cut into ½ inch cubes (3-4 large potatoes)
•     ¼ cup olive oil
•     ½ cup hemp seeds
•     3 tablespoons nutritional yeast flakes
•     2 teaspoons garlic powder
•     1 teaspoon rock salt
•     ½ teaspoon ground black pepper
•     ½ cup non-dairy milk (unsweetened and not flavored) – or more if required

Directions:

1. Boil potatoes in a pot of water until a fork can easily go through pieces. Drain and set aside.
2. Add in olive oil and gently smash potatoes.
3. Place all other ingredients in a food processor and blend until creamy.
4. Add to potatoes and mash gently until creamy with no lumps. If more non-dairy milk is required, add and mash until creamy. Make sure not to overmash, as the potato starch gets too sticky if overworked.

All done!  Enjoy!