Vegetarian Shepherd's Pie

Name: Vegetarian Shepherd's Pie
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Ingredients: ***For the mashed potatoes:***; 6 Yukon Gold potatoes, peeled; 1/4 cup butter or olive oil; 1/2 cup full-fat Greek yogurt; salt, to taste; ***For the filling:***; 2 tablespoons olive oil; 3 shallots, minced; 1 (16-ounce) carton fresh mushrooms, sliced; 6 carrots, peeled and chopped; 1 rosemary sprig; thyme, to taste; 1 bay leaf; 2 tablespoons tomato paste; 2 tablespoons flour; 1/2 cup red wine; 2 cups vegetable broth; 1 teaspoon salt; 2 cups frozen peas

Vegetarian Oven Gastro-Pub

Time: 55 minutes

Yield: 8 servings

About

Shepherd's pie is a classic comfort food for a reason — it's hearty, delicious, and warms you up from the inside out. Vegetarian Shepherd's Pie has all the comforting goodness of the classic dish but is made extra nutritious from the extra veggies! The creamy mashed potato filling pairs perfectly with the sautéed, savory veggies, with mushrooms bringing their own unique beefiness. Better yet, the whole dish is popped into the oven to broil for a golden-brown top. Vegetarian Shepherd's Pie is a scrumptious, filling meal that you can feel good about eating!

Ingredients

For the mashed potatoes:
6 Yukon Gold potatoes, peeled
1/4 cup butter or olive oil
1/2 cup full-fat Greek yogurt
salt, to taste
For the filling:
2 tablespoons olive oil
3 shallots, minced
1 (16-ounce) carton fresh mushrooms, sliced
6 carrots, peeled and chopped
1 rosemary sprig
thyme, to taste
1 bay leaf
2 tablespoons tomato paste
2 tablespoons flour
1/2 cup red wine
2 cups vegetable broth
1 teaspoon salt
2 cups frozen peas

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Bring a large pot of water to a boil.

Step 3 -Add the potatoes to the boiling water and cook until fork tender, about 15 minutes. Drain the potatoes.

Step 4 -Mash the potatoes with the butter and the yogurt and season with the salt. Set the potatoes aside.

Step 5 -In a large oven-safe pot, heat the olive oil over medium heat.

Step 6 -Add the shallots to the hot olive oil and sauté until fragrant.

Step 7 -Add the mushrooms, the carrots, the rosemary, the thyme, and the bay leaf to the hot oil and sauté until the carrots soften, about 5 minutes.

Step 8 -Add the tomato paste and the flour to the pot, stirring to combine.

Step 9 -Pour the red wine to the pot, scraping the browned bits off the bottom of the pan and heat until the sauce thickens slightly, about 1-2 minutes.

Step 10 -Slowly add the broth, stirring it in until a gravy starts to form.

Step 11 -Season the gravy with the salt, then lower the heat.

Step 12 - Simmer over low heat until the gravy thickens, about 4-5 minutes.

Step 13 -Remove and discard the rosemary and the bay leaf.

Step 14 -Stir in the peas.

Step 15 -Spread the mashed potatoes on top of the mixture in the pot.

Step 16 -Bake until everything is heated through, about 15 minutes.

Step 17 -Switch the oven to broil and broil until the top is browned, about 2-3 minutes.

Step 18 -Serve.

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