Vegetarian Shepherd's Pie

For people who are transitioning from a meat-based diet to a vegetarian diet, Vegetarian Shepherd's Pie is a wonderful marriage of textures and tastes.  Paneer, vegetables and legumes combine with select spices to satisfy the palate and nourish the body.  Based on an old traditional recipe, this Shepherd's Pie substitutes paneer for the meat, so you get the experience of traditional Shepherd's Pie without the bad karma!

Vegetarian Shepherd's Pie

First, gather your ingredients.  There are two parts to this dish, the filling and the topping.  For the filling, you'll need:

1/4 c melted unsalted butter
1/2 t black pepper
1/4 t hing
1/2 t mustard powder (ground mustard seed)
1/2 t cumin powder
1/4 t methi (fenugreek) powder
2 t coriander
1/2 t turmeric
1/4 c cornstarch
2 c cold whey, vegetarian soup stock or water 
2 c cooked beans of your choice, drained
Paneer made from 12 c milk, pressed and cubed
4 c mixed vegies of your choice, steamed
1 T salt

For the topping, you'll need:

2 T melted, unsalted butter
4 c potatoes, peeled, cubed, boiled, then mashed
1 t salt
1/8 t turmeric
1/4 t black pepper
1/2 c cream, sour cream or milk
Paneer made from 4 c milk, crumbled
Crumbled rosemary for garnish
Paprika for garnish

First, make your paneer from one gallon of milk.  If you use raw milk, press your curd for one minute.  If using homogenized milk, press for three minutes.  Unwrap and cut into four equal pieces.

Cut your paneer into four equal pieces.  The missing piece above has already been crumbled and added to the mashed potato topping, pictured at top left of this frame.

To make the topping:

Crumble 1/4 of the paneer into small pea-sized pieces.  Mix the mashed potatoes with the crumbled paneer and the 2 T melted unsalted butter, 1 t salt, 1/8 t turmeric, 1/4 t black pepper and 1/2 c cream.  Use a potato masher to mash and combine everything thoroughly.  Set aside.

To make the filling:

Cut the remaining 3 sections of paneer into bite-sized cubes.

Cubed paneer

Melt 1/4 c butter on low heat in a medium-sized pot.  Add 1/2 t black pepper, 1/4 t hing, 1/2 t mustard powder, 1/2 t cumin powder, 1/4 t methi powder, 2 t coriander powder.  Pour the cubed paneer into the butter and spices, and stirring frequently, sautee on medium-low heat until the paneer starts to stick a little to the bottom.

Sautee the paneer chunks in the butter and spices

Turn down the heat to low, add the beans and the steamed vegies and continue cooking for a couple minutes until everything is heated through.

While the beans and vegies and paneer are merging flavors, prepare the sauce for the filling:

Pour 1/4 c cornstarch and 1/2 t turmeric into a small measuring cup.  Add 1/4 c of the cold whey, stock, or water.  Mix thoroughly.  Gradually add small amounts of the remaining liquid, stirring after each addition, until all the liquid (2 c) is incorporated into the cornstarch.  Add 1 T salt.  Pour into a small saucepan.  Stirring constantly, bring to a boil over low heat.  As soon as the mixture thickens, remove from heat and add to the bean mixture.  Stir thoroughly.  Remove from heat.


Butter a 3 qt. (2.84 litre) casserole and spoon the filling in.  Spread evenly on the bottom of the pan.

Spread the filling evenly in the pan

Now spoon the topping onto the top of the filling, forming soft peaks that can brown as it bakes in the oven.

See the little peaks?

Now sprinkle some crumbled rosemary and a little paprika powder on top for a colorful garnish.

Sprinkle rosemary and paprika on top

Bake in a pre-heated 350 degree oven for 30 minutes.  Cool on a wire rack to keep your glass pan from cracking.  Offer to Lord Sri Krsna--who has kindly given us all these wonderful ingredients--with love and devotion, then serve to your happy family!