Vegetable Shepherd’s pie is loaded with sauteed crimini mushrooms, chick peas, and mixed veggies. Topped with creamy purple mashed potatoes. This is our favorite fall casserole! Vegetarian.
Can you believe today is the first day of July?!
The year is just flying by. The other day, I was thinking about how much I miss fall and the holidays! I don’t do the whole “Christmas in July” thing but I’m so ready for it to be October already. Bring on the cooler weather, pumpkin flavored treats and the seasonal comfort food that comes with it. Which brings me to my tasty little casserole aka vegetable shepherd’s pie that I’m going to share with you today!
I know, it’s too hot to turn on the oven.
You’re right, but this vegetable shepherd’s pie is totally worth it.
I can only eat so many salads! I needed something with substance! These creamy purple mashed potatoes definitely did the trick. My fiance, Travis, is the mashed potato king. It’s one of his favorite side dishes. So, I was a little worried about getting him to eat these purple potatoes instead of white, especially because he doesn’t even like sweet potatoes! Who doesn’t like sweet potatoes? He sure is a strange little bugger.
Long story short, he loved them! He said if he closed his eyes, he wouldn’t even be able to tell he was eating purple rather than white potatoes.
Are Purple Potatoes Better Than White Potatoes?
Why should you use purple instead of white potatoes? I’m SO glad you asked!
Purple potatoes have the same flavor and texture as white potatoes except they have 4x more antioxidants than white potatoes do. Antioxidants are so good for your body, they lower blood pressure, strengthen your immune system, and help to prevent heart disease. Anything that is naturally purple is really healthy for you!
Basically, this means purple potatoes are a health food!
Just kidding. I guess they’re not exactly a health food but they’re delicious and are better for you than white potatoes
Vegetable Shepherd’s Pie Filling
We both loved the medley of flavorful vegetables in the filling. It reminded me of an upgraded shepherd’s pie that you might order in a fancy restaurant!
Sprinkle parsley or green onions over the top and get ready to dig in. It’s ah-may-zing! Super flavorful, packed full of veggies, and it will definitely fill you up. The chickpeas replace the meat but you still get that “meat texture” because they’re so dense and chunky like ground beef would be. Veggie shepherd’s pie is the perfect vegetarian meal that tastes like traditional classic comfort food that we all know and love!
- Filling -
- 2 Tbsp olive oil
- 3 Tbsp + ½ cup red wine
- ¾ lb mushrooms, sliced
- 1 medium onion, diced
- 4 cups mixed veggies, frozen or fresh
- 2 cans chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tsp garlic powder
- 2 tsp Italian seasonings
- 4 Tbsp tomato paste
- 2 Tbsp flour
- 1 tsp vegan Worcestershire
- 1 bay leaf
- Sea salt and pepper to taste
- Potatoes -
- 3 LB Purple potatoes, peeled
- 1¼ cup coconut or almond milk
- 3 Tbsp greek yogurt
- 1 Tsp garlic powder
- Sea salt & pepper and pepper to taste
- 1 cup cheddar cheese
- 2 Tbsp parsley or green onions for garnish
- Preheat oven to 400 degrees.
- In a large saute pan over medium heat, cook mushrooms in 1 Tbsp olive oil for 5 minutes. Add 3 Tbsp of red wine and continue to cook until lightly browned and wine is absorbed. Remove mushrooms, set aside.
- Wash and peel the potatoes, add to the pot. Fill pot with water and salt. and bring to a boil for 20 minutes or fork tender.
- Add 1 Tbsp olive oil to pan, add diced onions and cook 5-8 minutes until soft. Push to one side and add frozen veggie mix to other side of pan. Add 1 Tbsp water, cover and let steam for a few minutes. Stir to combine.
- Add mushrooms back into the pan. Add veggie stock, thyme, tomato paste, chickpeas, ½ cup red wine, and flour. Bring to a low simmer, let cook for 2-3 minutes or until the sauce has thickened reduced.
- Remove vegetable mixture from heat and place into a large casserole dish. Spread it out evenly.
- Drain potatoes, add milk, greek yogurt, garlic powder, salt and pepper. Mash until creamy.
- Spread the mashed potatoes over the veggies.
- Add shredded cheese, cover with parchment or foil and bake 30-40 minutes until browned and bubbly. Remove the foil 10 minutes before it's done so the top will brown.
- Let sit for 5 minutes to set up, serve and enjoy!
- Garnish with parsley or green onions over the top.
What’s your favorite fall treat or meal? Let me know in the comments!
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