Cooking With Christopher: How to make Vegetarian Shepherd’s Pie

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds richness.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth can be lower in sodium.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Preheat the oven to 400°F.

Peel and chop the potatoes, then boil in salted water until tender, about 15-20 minutes.

Drain the potatoes and mash with butter, milk, salt, and black pepper until smooth.

In a large skillet, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in diced carrots, swede, and celeriac, cooking for another 5 minutes until softened.

Add black-eyed beans, green lentils, and split peas, stirring to combine.

Season with ground mace, cayenne pepper, and mixed fresh herbs, cooking for 2-3 minutes to heat through.

Transfer the vegetable mixture to a baking dish and spread the mashed potatoes on top.

Sprinkle goat cheese and pecorino cheese over the mashed potatoes if using.

Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens