Fall Vegetarian Shepherds Pie

I think I am a closet anglophile.  Though perhaps I don’t keep it as hidden as I think I do.

If something is British, there is a pretty good chance I am going to love it.  Like, Jamie Oliver is my hero, Harry Potter is one of my all time favorite books, Doctor Who is one of my favorite shows, and tea is my favorite drink (though I am not sure if that counts.)

Shepherd’s pie is no exception to this rule.  It’s one of my all time favorite dishes.  So making a fall version felt natural, because I also love fall (not British, but they do have Fall in England!)

Fall Vegetarian Shepherds Pie .

And as crazy as I know this sounds (because this week’s food has been all Fall themed) I am itching to pull out my Christmas decorations to start decorating.  I think I was bit by the holiday spirit bug early this year.  But then I saw that a friend was listening to Christmas carols on Spotify already and I felt way more normal.  That’s what friends are for right?  They do the same weird stuff as you and make you feel normal.

Health highlight of pecans: Pecans are anti-inflammatory and rich in antioxidants (in amounts that rival berries).  One study showed those who ate nuts (like pecans) regularly (more than 5 ounces per week) were less likely to suffer heart attacks.  Pecans are a very good source of manganese, which serves several important functions in your body including protection from free radical damage.  Nuts are rich in nutrients, but not considered a nutrient dense food because of the high calorie count.  In moderation pecans are an excellent source of healthy fats, as well as full of healthy nutrients like calcium, iron, fiber, and protein.

Fall Vegetarian Shepherds Pie!

Autumn Vegetarian Shepherd’s Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4
Celebrate the fall harvest with this yummy, quick and easy veggie shepherds pie!
  • 1 Onion (diced)
  • 1 cup Parsnip (diced then measured, mine was 1 large parsnip)
  • 1 cup Turnips (diced then measured, about 3 medium)
  • ½ cup Pecans (chopped)
  • 2 Portabella Mushroom Caps (or about 10 oz white or crimini mushrooms) chopped fine (I just pulsed them in my food processor until the consistency looks like ground meat)
  • 1 cup Vegetable Broth
  • 1 tablespoon Soy Sauce
  • ½ cup Peas (frozen peas is perfect!)
  • 2 teaspoons Potato Flour (or AP flour)
  • Salt and Pepper (to taste)
  • 1 Acorn Squash (roasted, see how to here) or sweet potatoes (just bake until tender and mash with a fork)
  • ¾ cup Cheddar Cheese (shredded the measured, 3 ounces)
  1. Preheat the oven to 450 degrees
  2. In a large saute pan add the onions, and cook down for about 3 minutes
  3. Add the parsnip and turnips, cook an additional 6-7 minutes (stirring once in a while)
  4. Add the pecans and the mushrooms, cook about 3 minutes
  5. Add the vegetable broth, soy sauce, peas, and potato flour and stir well
  6. Boil until the broth thickens, about 1 minute
  7. Taste and season to your liking
  8. Add the filling to an oven safe casserole dish (something around 9×9)
  9. Top with the acorn squash and the cheddar cheese
  10. Bake until the cheese gets melted
  11. Serve and enjoy!!


(PS, if you love Shepherd’s Pie too, I am also a fan of this more classic version.  People who have made it have had wonderfully kind things to say!)

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