This shepherdess pie is filled with tender mushrooms and topped with a sweet potato crust.
According to Wikipedia, a Shepherdess Pie is the vegetarian version of the Shepherd’s Pie. The meat free version of this well known pie uses beans or soy crumbles to replace the meat, then encases the filling in a crust of mashed potato.
Now that you know what a Shepherdess Pie is, I’ll tell you how I came to make one. When my daughter asked me to make dinner for her grad school cohorts, I was more than happy to honor her request. Students are always on a tight budget, so I wanted a hearty meal that would stick to their ribs – Shepherd’s pie. While Lauren isn’t a strict vegetarian, she rarely eats meat, so I make sure there’s a dish on the table that pleases her palate. This recipe was perfect because I could easily add chicken to another casserole dish and turn it into a meat-eaters meal.
I decided to use kidney beans and mushrooms for Lauren’s pie. Then I topped it with mashed sweet potatoes to add a boost of flavor to compensate for the missing roasted meat. (I made a chicken and mashed Russet potato version for the meat eaters at the table, but since the vegetarian version is the star of this blog post, it’s not pictured.)
I would love to say that I took pictures of these amazing young people, but I was so interested in their lively conversation that disturbing the moment just didn’t seem right. However, so you can picture my amazing and beautiful daughter, below is one of my favorite pictures taken at a local library. I’m not in the least bit biased, am I!
Thank you for allowing me to share my fun evening with you, and the next time you’re in the mood for Shepherd’s Pie, give this version a try. It’s so hearty, you won’t miss the meat. Happy cooking! [amd-zlrecipe-recipe:15] Amount Per Serving Calories: 243, Weight Watchers PointsPlus 6 Total Fat: 2.84g Cholesterol: — Sodium: 419mg Total Carbs: 49.56g Dietary Fiber: 10.62g Sugars: 13.27g Protein: 7.61g