Recipe - Vegetarian Shepherd's Pie (Harvester's Pie)

My friends and I decided on calling this a Harvester's Pie because it was a vegetarian rendition of Shepherd's Pie (some may call it a "Shepherdless Pie" but that sounds silly to me). Also, the pictures are mini because it was for a small gathering where I made everything "tasting" menu style but hey, you can make a large pie too with all of this. After all, it's quite a lot of food. Keep in mind that this is not vegan as I did use Worchestershire sauce which includes anchovies if done right. *UPDATE: Thanks to Joe for noting that Annie's makes a good vegetarian Worchestershire sauce!

Step 1: Ingredients (yields 24-36 mini pies or 1 large one)

• oil, for pan
• 1 lb. vegetarian ground "lamb/beef"
• 1 cup peas
• 1 cup carrots, diced to pea-size
• 1 medium yellow onion, diced
• 2 cups vegetable broth
• 2 tbsps Worchestershire sauce
• 1 tbsp garlic salt
• black pepper, to taste
• 1 tsp nutmeg
• 2 tsps dried parsley 
• 2 lbs. mashed potatoes
• green onion, to garnish

In case you were wondering, I found the vegetarian ground at Fresh & Easy.

Step 2: Prepping ingredients
Heat oil in a large skillet on medium-high. When hot, add in vegetarian ground and stir occasionally. Peel carrots and dice to approximately pea sized. Dice yellow onion as well. Add all vegetables to skillet once vegetarian ground has started to brown around the edges. Stir. After onions have begun to look a little translucent, add vegetable broth and bring to a low simmer. Chop green onions and set aside for garnishing.


Step 3: Creating filling and topping
Due to shortness of time, I had to use a more instant version of mashed potatoes but you should try to make fresh mashed potatoes if you have the chance to. I'm sure it will taste so much better! Anyhow, line the bottom of your "pie" container(s) with a thin layer of mashed potatoes. For the filling, some people add cornstarch to thicken it but I let the broth reduce tremendously to give it a still moist feel but without being overly sticky. Add Worchestershire sauce, garlic salt, black pepper, nutmeg, and dried parsley. Stir.

Step 4: Finishing
After broth has reduced to about 1/4th its original volume or the filling contents have absorbed most of the liquid, turn off heat and spoon portions into your pie container(s). Top off with more mashed potatoes. If you have the ability to, you can toast in the oven for a few moments before serving with green onion garnish. Enjoy!



Photography by Duc Duong.