Description
A cozy, hearty vegetarian pie featuring a savory vegetable filling topped with a creamy root vegetable mash, perfect for comforting dinners.
Ingredients
Scale
- 3 medium carrots, peeled and chopped (about 300g / 10.5 oz)
- 2 medium parsnips, peeled and chopped (about 250g / 8.8 oz)
- 4 medium potatoes, peeled and chopped (about 600g / 21 oz) – Yukon Gold or Russet
- 1 large yellow onion, diced (about 150g / 5.3 oz)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 stalks celery, diced (about 100g / 3.5 oz)
- 1 cup frozen peas (150g / 5.3 oz)
- 1 cup vegetable broth (240ml / 8 fl oz), low-sodium
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons unsalted butter (45g / 3 tablespoons)
- ½ cup milk or cream (120ml / 4 fl oz)
- Salt and pepper to taste
- Optional: ½ cup grated cheddar or Parmesan cheese (50g / 1.75 oz)
Instructions
- Peel and chop carrots, parsnips, and potatoes into uniform chunks. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 15 minutes or until fork-tender. Drain well and set aside.
- While the filling cooks, mash the drained vegetables with butter, milk or cream, salt, and pepper to taste. Stir in cheese if using, for extra richness.
- Heat butter in a large skillet over medium heat. Add diced onion and celery, sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in chopped carrots and parsnips (reserve some for mash if desired). Add tomato paste and cook for 2 minutes, stirring constantly.
- Pour in vegetable broth and bring to a simmer. Add frozen peas and fresh thyme. Cook until liquid thickens slightly, about 3-5 minutes. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Spoon vegetable filling into a baking dish, spreading evenly. Dollop root vegetable mash on top and spread out evenly. Sprinkle extra cheese on top if desired.
- Bake for 25-30 minutes until the top is golden and filling is bubbling. Let rest for 5 minutes before serving.
Notes
Do not overcook the vegetables to avoid gummy mash. Season boiling water and filling generously. Add milk or cream gradually for fluffy mash. Fresh thyme or rosemary brighten the filling. Reserve some vegetables for chunkier mash texture. For extra cozy finish, add a pat of butter on top before baking. Variations include using sweet potatoes, adding mushrooms, or making vegan substitutions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of the
- Calories: 320
- Sugar: 8
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 50
- Fiber: 6
- Protein: 6
Keywords: vegetarian, root vegetable, shepherd's pie, cozy dinner, comfort food, mashed potatoes, parsnips, carrots, easy dinner