Vegetarian Shepherd’s Pie
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Udi’s Gluten Free

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Nutrition Facts
Vegetarian Shepherd's Pie
Amount Per Serving
Calories 722 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Sodium 1545mg 64%
Total Carbohydrates 91g 30%
Sugars 13g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 25 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Stuffing
  • 2 Loaves Udi's Gluten-Free Bread
    torn into pieces
  • 3 Carrots
    shredded
  • 1 onion
    chopped
  • 3 Stalks Celery
    chopped
  • 2-3 Cloves garlic
    chopped
  • 1 Stick Butter
    (1/2 cup)
  • 2 Cups Vegetable Broth
  • 2 Teaspoons Poultry Seasoning
  • Salt and Pepper
    to taste
Mashed Potatoes
  • 5 Large Potatoes
  • 1/2 Cup Milk
  • 2 Tablespoons Butter
  • Salt and Pepper
    to taste
Mushroom Gravy
  • 1 onion
  • 8 Tablespoons Butter
    divided
  • 1 Pound Mushrooms
    sliced
  • 3 Cups Water
  • 3-4 Cubes Vegetable Bullion
  • 4 Tablespoons Milk
  • 3 Tablespoons Cornstarch
  • 1 Teaspoon Poultry Seasoning
  • Salt and Pepper
    to taste
Prep Time 25 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Stuffing
  • 2 Loaves Udi's Gluten-Free Bread
    torn into pieces
  • 3 Carrots
    shredded
  • 1 onion
    chopped
  • 3 Stalks Celery
    chopped
  • 2-3 Cloves garlic
    chopped
  • 1 Stick Butter
    (1/2 cup)
  • 2 Cups Vegetable Broth
  • 2 Teaspoons Poultry Seasoning
  • Salt and Pepper
    to taste
Mashed Potatoes
  • 5 Large Potatoes
  • 1/2 Cup Milk
  • 2 Tablespoons Butter
  • Salt and Pepper
    to taste
Mushroom Gravy
  • 1 onion
  • 8 Tablespoons Butter
    divided
  • 1 Pound Mushrooms
    sliced
  • 3 Cups Water
  • 3-4 Cubes Vegetable Bullion
  • 4 Tablespoons Milk
  • 3 Tablespoons Cornstarch
  • 1 Teaspoon Poultry Seasoning
  • Salt and Pepper
    to taste
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Vegetarian Shepherd's Pie
Amount Per Serving
Calories 722 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Sodium 1545mg 64%
Total Carbohydrates 91g 30%
Sugars 13g
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat oven to 350F.
Stuffing
  1. Melt butter in sauce pan and add vegetables. Saute until soft and add seasonings.
  2. Stir in bread cubes and add broth until the mixture looks soft and wet, adding more broth as needed.
  3. Spoon the stuffing into a casserole dish. Smooth it out evenly and top with the potatoes, smoothing them out also.
  4. Dot with butter and bake for 40 minutes, until peaks just begin to brown.
  5. While this is baking prepare the gravy.
Mashed Potatoes
  1. Peel (if desired) and boil potatoes until they are soft.
  2. Mash them, adding salt, pepper and butter.
Gravy
  1. Melt 4 tbsp of the butter in a sauce pan.
  2. Add the mushrooms and saute until they begin to juice. Remove mushrooms from the pan and set aside.
  3. Add 4 more tbsp of butter to the pan.
  4. When melted, add the water, bullion cubes, and spices, and bring to a boil.
  5. Add the mushrooms back into the pan.
  6. Pour the milk into a measuring cup and stir in the cornstarch.
  7. When the pot of broth and mushrooms boils, slowly pour in the milk and cornstarch mixture. Whisk until thick, turning the heat down once it has come back to a boil.
  8. Gravy will thicken a bit upon standing.
  9. Scoop large portions of the baked pie onto plates and cover with a generous amount of gravy.