Paddy’s Pie: St. Patrick’s Day Vegetarian Shepherd’s Pie

Saint Patrick's Pie
While I live in New York, I’ll always be a Midwest girl at heart so I love curling up on a chilly night with comfort food. With St. Patrick’s Day right around the corner and spring in the air, I wanted to create a hearty dish made healthy. Here’s my vegetarian play on Shepherd’s Pie. I wanted to create a dish that was packed with nutrient-dense vegetables and topped with fluffy Mashed potatoes but wouldn’t leave you feeling stuffed. We’ll call this dish Paddy’s Pie.


Paddy’s Pie

Prep time: 30 minutes
Cook time: 10-15 minutes
Total time: 45 minutes
Yields 6 Servings


Paddy’s Pie Filling

  • 1 cup onion, diced
  • 2 garlic cloves, minced
  • 1 bunch asparagus, cut into 1/2 inch pieces
  • 1 cup green beans, cut into 1/2 inch pieces
  • 1 cup kale, stems removed and chopped
  • 2 medium-sized beets, thinly sliced
  • 2 tsp fresh thyme
  • 1 cup vegetable stock
  • 1 cup grated Gruyere cheese
  • 1 tsp Worcestershire sauce
  • 2 tsp tomato paste
  • Cayenne
  • Hungarian paprika

Yukon Gold Mash


      1. Place quartered potatoes in a large pot and cover with water until just covered. Add a generous amount of salt and bring to a low boil for 25-35 minutes or until the potatoes are fork tender.
      2. While potatoes are boiling, preheat oven to 425 F. Lightly grease a glass pie dish.
      3. Meanwhile, sauté onions over medium heat until lightly golden about 5 minutes. Add garlic and sauté for an additional minute. Add asparagus, green beans, kale, and beets, then continue cooking for 2 minutes. Add a pinch of salt, thyme, Worcestershire, tomato paste and stock. Add cayenne accordingly based on your spice preference. Stir to combine. Turn the heat to low and continue to cook for 2 minutes.
      4. Place vegetable mixture in pie pan. Add a layer of grated Gruyere.
      5. When potatoes are fork tender, strain but leave some of the water in the pan with potatoes. While hot, mash with a potato masher until smooth. Add a few drizzles of high quality olive oil.
      6. Top vegetable mixture with potato mash. Sprinkle with Hungarian paprika.
      7. Place in oven and bake for 10-15 minutes or until potatoes are golden brown.


I used a mandoline to slice the beets thin so they cook at the same ratio as the green vegetables. Here are some great Williams Sonoma madonlines:
Here’s a great video on how to easily remove kale stems in record time:
Here’s a video on how to

dice an onion quickly and safely:
Here’s a video on how to remove garlic peels in a snap:

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