Spicy Vegetarian Shepherd’s PieAngie McGowan
This is my sister-in-law’s recipe for Spicy Vegetarian Shepherd’s Pie. It is a favorite among her friends, and her Dad’s favorite dish. My father-in-law is a vegetarian, so she (and I) have learned to cook lots of vegetarian dishes not only for him, but so we can have one or two meatless dishes a week. She has shared it with me before, but I lost the recipe before I remembered to make it. Now that it’s the day before St. Patrick’s day, I knew I had to make it and blog about it today so I wouldn’t lose the recipe again.
I know the recipe is in no way a traditional Irish dish, but it sure is a tasty vegetarian option to celebrate St. Patrick’s Day with. I added Dubliner Irish Cheese to her dish, but she makes hers with Parmesan, either way will work. I also added thyme and oregano to the gravy part of the dish, but otherwise, it’s the same.
Spicy Vegetarian Shepherd’s Pie
4 large baking potatoes, chopped
1 clove garlic
1 small head of cabbage, shredded
1 medium onion, chopped
1 – 8 oz package cremini mushrooms, chopped
1 cup fresh or frozen green beans
1 cup fresh or frozen green peas
1 cup chopped carrot
1 cup chopped broccoli
1 cup chopped cauliflower
4 tablespoons olive oil
4 tablespoons flour
4 cups vegetable stock
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/8 – 1/2 teaspoon cayenne pepper (optional)
salt and pepper
1 – 7 oz package Dubliner Irish Cheese, shredded
1. Add potatoes and 1 clove garlic to a pot with enough water to cover. Bring to a boil and cook over medium high heat until tender.
2. Add onions, mushrooms and cabbage to a large pot. Add carrots, green beans, broccoli and cauliflower. Drizzle with a little olive oil and saute until vegetables are tender.
3. In a large skillet, add 4 tablespoons olive oil, 4 tablespoons flour, smoked paprika, cumin, garlic powder, cayenne powder, oregano, thyme, salt and pepper. Whisk together well and cook for 2 – 3 minutes. Whisk in 4 cups stock and bring to a boil. Reduce to a simmer until it thickens. Add all vegetables to thickened sauce and pour in a 9 x 13 casserole dish.
4. Drain cooked potatoes and add back to pot. Add sour cream, salt and pepper. Mash potatoes. Spread potatoes over vegetables.
5. Sprinkle cheese on top and cook in 400 degree oven until cheese is melted and sauce is bubbly, about 15 – 20 minutes