Veggie Shepherds Pie with Pistachio Crumble Recipe

The History of Veggie Shepherds Pie with Pistachio Crumble

Veggie Shepherds Pie with Pistachio Crumble is a delicious dish that has been enjoyed by many for centuries. Though the dish has evolved over time, its roots can be traced back to the 18th century in the United Kingdom. Here, we’ll explore the history of this classic dish.

Origins of the Dish

The earliest known record of the dish can be found in a cookbook published in 1791. This cookbook, titled “The Art of Cookery”, was written by Hannah Glasse and included a recipe for “Shepherd’s Pie”. This recipe used ground beef, potatoes, spices, and herbs to create a savory filling.

Evolution of the Dish

During the 19th century, the dish began to evolve to include other ingredients, such as onions, celery, carrots, and other vegetables. This created the familiar flavor of the dish that is still enjoyed today.

In the early 20th century, an American cookbook author named Fannie Merritt Farmer included a recipe for “Vegetable Shepherd’s Pie” in her cookbook. This recipe used a combination of potatoes, onions, carrots, and peas to create the dish.

Modern Variations

In recent years, the dish has continued to evolve and has become a popular dish in many countries around the world. In the United States, the dish is often made with a variety of vegetables, such as corn, beans, mushrooms, and squash.

One of the more popular variations of the dish is Veggie Shepherds Pie with Pistachio Crumble. This variation includes a layer of mashed potatoes and a topping of crushed pistachios.


Veggie Shepherds Pie with Pistachio Crumble is a delicious dish with a long and interesting history. It has evolved over the centuries to become the savory and flavorful dish that we know and love today.



1 Red Onion
2 Carrots
2 Celery Stalks
2 Cloves of Garlic
1 Leek
1 Cup Frozen Peas
1/2 Cup White Wine
2 Tbsp Tomato Paste
2 Tsp Dried Thyme
2 Tsp Dried Oregano
3/4 Cup Vegetable Stock
1/4 Cup Coconut Milk
1/2 Cup Quinoa
1/4 Cup Pistachios
1/4 Cup Breadcrumbs
2 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1/2 Tsp Ground Nutmeg
Salt and Pepper to taste


1. Preheat your oven to 375°F.

2. Heat a large skillet over medium heat with 2 tablespoons of olive oil. Add in red onion, carrots, celery stalks, garlic, and leek. Cook until softened, about 5 minutes.

3. Add in white wine, tomato paste, dried thyme, and dried oregano and cook for an additional 2 minutes.

4. Pour in vegetable stock, coconut milk, and quinoa, then bring to a boil. Reduce heat to low and simmer for 10 minutes.

5. Once the quinoa is cooked, add in frozen peas, balsamic vinegar, ground nutmeg, and salt and pepper to taste.

6. Transfer the veggie mixture to an oven-safe dish and spread evenly.

7. In a small bowl, combine pistachios, breadcrumbs, and 2 tablespoons of olive oil.

8. Top the veggie mixture with the pistachio crumble and bake in the preheated oven for 25 minutes.

9. Serve warm and enjoy!

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