Description

A classic Quebec dish is shepherd's pie. It's a dish with a certain history, traditionally found on local menus. Here's my version of a vegetarian shepherd's pie.

Ingredients

Units Scale

2 tablespoons olive oil
1 large yellow onion, thinly sliced
450 gr "meatless" (minced imitation beef)
1/2 tin of tomato paste (approx. 75mL)
5-6 medium carrot, diced (approx. 2 cup or 200 gr)
4-5 garlic cloves, minced
1 tablespoon dried thyme
1 tablespoon dried rosemary
salt
pepper
1 canned corn (about 400mL )
1 tinned peas (approx. 400mL)

Mashed potatoes:

1 kg of potatoes
6-8 tablespoons milk (or oat milk)
6-7 tablespoons melted butter
1 1/2 teaspoon garlic powder
salt to taste
30gr ( environ 1/2 tasse) de parmesan râpé (optionnel)

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Instructions

Preheat oven to 400°F ( 205°C).
In a large saucepan, heat the oil over medium-high heat.
Sauté the onion for about 5 minutes, or until translucent.
Add the "without meat" for 8-10 minutes. Stir occasionally to prevent sticking. Add a small glass of water if necessary to prevent sticking.
Add the tomato paste and mix well.
Add the carrots and continue stirring for about 5 minutes.
Reduce heat to low/medium, add garlic, thyme, rosemary, salt and pepper. Cook for about 2 minutes. If it sticks, add a little more water.
Add the peas and corn.
Stir and turn off the heat. Allow to cool.
Meanwhile, prepare the mashed potatoes. In a large pot of salted water, cook the potatoes until tender.
While the potatoes are still warm, mash them (with a fork or a potato masher).
Add milk, melted butter, garlic powder, salt and Parmesan.
Mix well to obtain the desired purée texture (very smooth or chunky, as you prefer).
Assemble by pouring the "meatless" mixture and vegetables into the bottom of your dish.
Add the mashed potatoes on top and spread them evenly to cover the entire dish.
Bake for 30-35 minutes.
Enjoy!

Notes

You can peel the potatoes for a smoother mashed texture. I personally like not to peel them when the skin is thin, as it adds a little texture and taste to the mashed potato.

Remember to taste the purée and adjust the salt and pepper so that it tastes good on its own. I personally like a very salty purée. So I add a lot during preparation.

I've already made the recipe with cow's milk but also with oat milk, so if you're vegan, it works well too.

The parmesan in the purée is optional and can be replaced by a cheese. vegan as required.