| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 18g | 10g | 18g |
| sugars | fibre | protein | salt |
| 5g | 4g | 10g | 1g |
Why I Love American Veggie Shepherd’s Pie with Cheesy Cauliflower Mash, Crispy Onion Topping, and Herb Infused Gravy
When I think of comfort food that bridges the gap between my Californian upbringing and my Gujarati heritage, one dish that comes to mind is the Veggie Shepherd’s Pie with Cheesy Cauliflower Mash, Crispy Onion Topping, and Herb Infused Gravy. This recipe effortlessly combines the hearty, warming nature of a shepherd’s pie with the healthful modern twist of cauliflower mash and a decadent crispy onion topping.
The Inspiration Behind the Dish
Raised on the West Coast with an endless bounty of fresh produce, I always appreciate recipes that spotlight vegetables in creative and delicious ways. This shepherd’s pie is inspired by my passion for infusing traditional recipes with contemporary, health-conscious twists. I remember watching Jamie Oliver’s shows; his ability to transform humble ingredients into gourmet experiences has always motivated me. Taking a cue from his philosophy, I crafted this dish to offer a healthier, yet equally satisfying version of the classic shepherd’s pie.
Layers of Flavor and Comfort
The moment you take a bite of this dish, you’re greeted with the creamy texture of the cheesy cauliflower mash, which is far lighter than traditional potato mash but equally comforting. The medley of sautéed vegetables, infused with the flavors of thyme and rosemary, adds a hearty, savory depth to the dish. And let’s not forget the crispy onion topping that provides a delightful crunch, making every forkful a feast of textures.
The herb-infused gravy that ties it all together is reminiscent of the comforting sauces in traditional Indian cooking, albeit with a twist that makes it quintessentially American. It’s a nourishing, soul-warming meal that my family can’t get enough of, especially on those cooler evenings when we crave something robust yet wholesome.
This Veggie Shepherd’s Pie is not only an excellent standalone dish but pairs wonderfully with Garlic Rosemary Roasted Vegetables or a simple green salad for a complete meal. It’s similar in spirit to dishes like Veggie Lasagna or Mushroom Risotto, which also focus on robust flavors and satisfying ingredients while being inherently vegetarian.
So whether you’re a life-long veggie lover or someone looking to incorporate more plant-based meals into your diet, this recipe stands as a testament to how delicious and comforting a vegetarian meal can truly be.
What You’ll Need
- 2 cups cauliflower florets
- 1 cup shredded cheddar cheese
- 4 tablespoons unsalted butter, divided
- 1/4 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup diced mushrooms
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup French fried onions
- 2 tablespoons fresh parsley, chopped
Method
Step One
Preheat the oven to 400°F (200°C).
Step Two
In a large pot, boil the cauliflower florets until tender, about 10 minutes. Drain well and transfer to a food processor.
Step Three
Add 2 tablespoons of unsalted butter, shredded cheddar cheese, and milk to the food processor with the cauliflower. Pulse until smooth and creamy. Season with salt and pepper to taste. Set aside.
Step Four
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step Five
Add the diced carrots to the skillet and cook for 3-4 minutes. Then, add the frozen peas, frozen corn, and diced mushrooms. Cook until the vegetables are tender, about 5 minutes.
Step Six
Stir in the tomato paste, soy sauce, and vegetable broth. Sprinkle the all-purpose flour over the mixture and stir well to combine. Add the dried thyme and dried rosemary, and let the mixture simmer until thickened, about 5-7 minutes.
Step Seven
Transfer the vegetable mixture to a baking dish. Spread the cheesy cauliflower mash evenly over the top.
Step Eight
Melt the remaining 2 tablespoons of unsalted butter and mix with the French fried onions. Sprinkle the onions evenly over the top of the cauliflower mash.
Step Nine
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Step Ten
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy your Veggie Shepherd’s Pie with Cheesy Cauliflower Mash, Crispy Onion Topping, and Herb Infused Gravy!
