St. Paddy’s day is just a couple of weeks away and soon after that is spring! So to celebrate the coming Irish holiday we present a traditional Irish dish, the classic Vegetable Shepherd’s Pie. This comfort dish is filled with hearty veggies and topped with mashed potatoes, who could ask for anything more? This makes a wonderful centerpiece for your St. Patrick’s day holiday or any day you wish!
4 russet potatoes
6 Tbsp. vegan butter
1 15oz. can chickpeas
3 small carrots, peeled and cut into medium sized pieces
1 small turnip, peeled and cut into medium sized pieces
2 celery stalks, tipped and cut into small pieces
1 cup fresh green beans, tipped, tailed and cut into small pieces
1/2 a white onion, chopped medium
2 Tbsp. dried thyme
3 cloves of garlic, minced
1 Tbsp. olive oil
1 Tbsp. vegan Worcestershire sauce
3 cups vegetable broth
Dried oregano, garnish
Method of Prep:
Peel and cook the russet potatoes in boiling water. Cutting them into smaller pieces will make the cooking process speedier. Using a hand mixer, whip the potatoes with the vegan butter until fluffy. Just making a basic mashed potato with minimal chunks. Set this to the side.
Preheat the oven to 425°F.
In a large saute pan, heat the olive oil over Med/Hi heat. Once hot, add in the minced garlic and chopped onions. Saute them until translucent.
Add in the dried thyme and the vegan Worcestershire sauce.
Quickly add in the chickpeas, carrots, turnips, celery, and green beans. Stir and coat all the veggies in the spices. Allow the veggies to saute for 7-10 minutes.
Add in the vegetable broth, and let the moisture cook of. Place a lid over the pot.
Once the veggies are cooked and most of the liquid has cooked off, lay the veggies in a casserole dish that allows room for the potatoes on top.
Place the mashed potatoes on top and smooth them out.
Put the casserole dish in the oven and bake uncovered for 30 minutes.
The Vegetable Shepherd’s Pie will be golden brown, hot and oh so tasty! Sprinkle the top with oregano to garnish.
Serve Hot, Enjoy!