Vegetarian Shepherd’s Pie
Shepherd’s pie is a comfort food classic, and this recipe is a vegetarian version you’re sure to enjoy!
Ingredients
- 2 lb (900 g) russet potatoes, peeled and cubed
- 1/2 cup (125 ml) hot milk
- 2 tbsp unsalted butter, cubed
- 3/4 cup (75 g) cheddar cheese, grated
- 1 egg, beaten
- 1/2 lb (225 g) white mushrooms
- 1 onion, cut into 8 pieces
- 2 garlic cloves, halved
- 2 tbsp (30 ml) vegetable oil
- 1 cup (200 g) white buckwheat groats, rinsed and drained
- 1 1/2 cups (375 ml) water
- 3 tbsp (45 ml) soy sauce
- 1 can (10 oz/284 ml) cream-style corn
- 1 can (7 oz/199 ml) corn kernels, drained
- Paprika, to taste
Instructions
- Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 20 minutes or until tender. Drain. Return the potatoes to the pot. With a potato masher, mash the potatoes with the milk and butter until smooth. Add the cheese and egg. Mix vigorously with a wooden spoon. Season with salt and pepper. Cover and set aside.
- With the rack in the middle position, preheat the oven to 375°F (190°C).
Shepherd’s pie is a comfort food classic, and this recipe is a vegetarian version you’re sure to enjoy!