Advice needed: Shepherd's Pie with Pastry Topping

[Anonymous]

I'm making for the first time a vegetarian shepherd's pie, and instead of the potato topping I'd like to use a pastry topping, similar to what is used in a pot pie. We've already got a potato gratin side so that's one reason I don't want to use potatoes in the shepherd's pie, plus I just like the idea of a buttery pastry topping.

So my idea is to make the filling, and then, rather than layer mashed potato over the top, I'd use a sheet of pastry (which I bought from the freezer section -- didn't want to attempt several new things at once). This should work, right? Anything I should know? I plan to use an egg wash over the dough before putting in the oven.

Also, my husband suggests I stick with the mashed potatoes and put the pastry over that, but that seems too much. But possibly extremely delicious.

I welcome any advice! Thanks so much.

[Anonymous]

So what will the filling be made of? I feel like this might not be a great idea...

[Anonymous]

OP here, I'm using a recipe from Epicurious, a site that has never let me down. Filling comprises various wintry vegetables and seitan. Simmered in a wine/veggie stock broth.

[Anonymous]

I think it will be fine. Are you using the soy "meat substitute," and vegetables? Peek at the crust frequently to make sure it doesn't get too brown--that can happen pretty quickly toward the end of the cooking time.

[Anonymous]

If you want to use a pie crust, why not make a kind of vegetarian pot pie with a filling of carrots, potatoes, peas, and a white sauce made richer with sour cream and some cheese? You can even use mock chicken. I feel like shaper's pie is really all about the meat and potatoes.

[Anonymous]

It will be awful dry unless there is some kind of gravy like you'd find in a chicken pot pie. The mashed potatoes are silky and creamy which go well with the filling. Dry and crumbly crust? Not as much

[Anonymous]

What you're proposing is a beef pie, or a beef wellington but with ground beef (or are you doing lamb?) instead of a roast. Why not?

I agree with you about mashed potatoes plus pastry.

As long as you don't mix it with trifle like Rachel did on Friends you should be ok... https://www.youtube.com/watch?v=G08pqAaJi5k

[Anonymous]

It will not be Shepard's Pie without the potato crust on top. You would need to make a different type of "pot pie" to make the crust work. What you are describing sounds a lot like a pie version of a Cornish Pastie

[Anonymous]

Anonymous wrote:It will be awful dry unless there is some kind of gravy like you'd find in a chicken pot pie. The mashed potatoes are silky and creamy which go well with the filling. Dry and crumbly crust? Not as much

Ah. Thank you, PP. This makes sense. What do you think about the idea of using both? (Potato topping and flaky crust)

[Anonymous]

I would get the puff pastry to top it. I think Ina had a similar chicken pot pie recipe.

[Anonymous]

I looked up the recipe on epicurious and I am going to say... either do the whole recipe or use one like this instead:

http://www.epicurious.com/recipes/food/views/mushroom-and-lentil-pot-pies-with-gouda-biscuit-topping-361671

[Anonymous]

If it s a pasty top it's a pot pie and not sheOthers pie. How about a creamy cheesy cauliflower on top instead of potatoes.

[Anonymous]

And maybe cut out shapes?

http://www.theyummylife.com/individual_english_pot_pie

[Anonymous]

OP here. You all are great. Thank you! I'm a vegetarian and have never eaten meat, but have always been curious about shepherd's pie and pot pies. When I saw a vegetarian version of shepherds pie while browsing online I jumped at the chance to try it. I'm pretty handy in the kitchen, but this will be my first time making this. The suggestions are great!

[Anonymous]

Anonymous wrote:

Anonymous wrote:It will be awful dry unless there is some kind of gravy like you'd find in a chicken pot pie. The mashed potatoes are silky and creamy which go well with the filling. Dry and crumbly crust? Not as much

Ah. Thank you, PP. This makes sense. What do you think about the idea of using both? (Potato topping and flaky crust)

I don't see the point of a pastry crust. Is there a particular reason you want to use it?