White Vegetable Shepherds Pie
Creamy, comforting, and packed with wholesome vegetables, this White Vegetable Shepherd’s Pie offers a lighter twist on a classic comfort food. Featuring a velvety mash of russet potatoes and cauliflower as a topping, this dish is loaded with flavorful layers of sautéed leeks, carrots, parsnips, and peas simmered in a rich thyme-infused sauce. Perfect for vegetarians and anyone seeking a hearty yet nutritious meal, this recipe combines rustic flavors with a creamy texture, topped optionally with Parmesan for a golden, cheesy crust. Ready in just over an hour, it’s the ultimate choice for cozy family dinners or meal prepping. Keywords: White Vegetable Shepherd's Pie, vegetarian shepherd's pie recipe, cauliflower potato mash, hearty vegetable dinner, comfort food recipe, family-friendly vegetarian meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 cups Cauliflower florets
- 4 tablespoons Unsalted butter
- 0.5 cup Whole milk
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 2 medium Leeks (chopped, white and light green parts only)
- 2 medium Carrots (diced small)
- 2 medium Parsnips (diced small)
- 1 cup Frozen peas
- 0.5 cup Heavy cream
- 1 cup Vegetable broth
- 2 tablespoons All-purpose flour
- 1 tablespoon Fresh thyme (chopped)
- 0.25 teaspoon Ground white pepper
- 0.25 cup Grated Parmesan cheese (optional, for topping)
Instructions
Peel the potatoes and cut them into even chunks. Boil them in a large pot of salted water until fork-tender, about 15 minutes. In the last 5 minutes of boiling, add the cauliflower florets.
Drain the potatoes and cauliflower. Mash them together with butter, milk, and 1 teaspoon of salt until smooth. Set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, chopped leeks, carrots, and parsnips. Cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually add the vegetable broth, stirring constantly to create a thick sauce. Mix in the heavy cream, fresh thyme, ground white pepper, and the remaining 0.5 teaspoon of salt. Let simmer for 3-4 minutes.
Stir in the frozen peas and cook for 2 more minutes. Remove from heat.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread the vegetable filling evenly on the bottom of the prepared dish. Gently spoon and spread the mashed potato and cauliflower mixture over the top, sealing the edges.
If desired, sprinkle the top with grated Parmesan cheese for a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is lightly browned and bubbling around the edges.
Let the shepherd's pie cool for 5-10 minutes before serving. Enjoy your hearty and creamy White Vegetable Shepherd's Pie!
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 57.8 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1290 mg | 99% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 9657 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
