I will admit that this dish wasn’t the easiest to photograph. I’ll tell you this though; the dish itself was very good. It was exactly what I was looking for yesterday when I was craving something that would stick to my ribs. Honestly, when I’m in the mood for something hearty, I need to look no further than a combination of robust vegetables and tons of mashed potatoes. It was perfect.
If you enjoy Shepherd’s Pie, but don’t want to include meat in it, this is the recipe for you. This one is completely vegetarian and it’s delicious. I was surprised at this dish because it had so much going on. It really bursts with flavor. Between the mushrooms, onion, carrots, gravy and the mashed potatoes, it was fully satisfying. I’ll be making this one again; that’s for sure.
For the Mashed Potatoes
2 Pounds Yukon Gold Potatoes (approximately 6 potatoes)
1/2 Cup Whole Milk Greek Yogurt
1/2 Stick Butter
1/2 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
For the Filling
2 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Onion, Chopped
1 Teaspoon Garlic, Minced
16 Ounces White Button Mushrooms, Chopped
6 Large Carrots, Peeled and Chopped
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Basil
2 Tablespoons Tomato Paste
2 Tablespoons Flour
1/2 Cup Red Wine
2 Cups Vegetable Broth
1 Teaspoon Salt
3 Cups Frozen Peas
2 Tablespoons Butter, Melted
I’d like to thank Pinch of Yum for this recipe. I haven’t prepared many recipes from this website, but perhaps I should. This one was great!
Make the Mashed Potatoes
Fill a large pot half way with water and bring to a boil over high heat. In the meantime, peel the potatoes and cut them in quarters. When ready, add the potatoes to the pot and let cook for about 15 minutes or until they are fork tender. When finished, strain the potatoes in a colander and turn off the heat.
Add the potatoes to a large bowl and also add the butter, yogurt, salt and pepper. Mash them with a potato masher and tweak the ingredients if need be. If the potatoes are too dry, add more butter and yogurt until they are the perfect consistency.
Prep the Ingredients
Go ahead and prep all the other vegetables. Chop the onion, mince the garlic, and chop the mushrooms and carrots. You can also run the peas under some warm water to thaw them out. Just make sure to drain them afterwards.
Cook the Vegetables
Warm a large pot over medium heat. When it’s to temperature, add in the olive oil and the chopped onion. Cook for about eight minutes until the onions have softened. Then, add in the mushrooms, carrots and garlic and cook for about 15 minutes or until the carrots are tender. I know this may seem unorthodox, but it works. Because the mushrooms release so much liquid, the carrots are basically boiling in the pot, therefore becoming soft. In the beginning, the pot will seem too overloaded. Give it some time. Just remember to keep stirring.
Next Step: Gravy
In the same pot as the vegetables are in, add the tomato paste, flour and the wine. Cook and stir for a minute or two. Then, add in the thyme, basil and rosemary. After that, add in the broth and the salt. Stir well and let cook for a few minutes until the gravy thickens nicely. At that point, add in the peas, stir and turn off the heat.
Pre-Heat the Oven
Arrange the racks in your oven so one of them is in the center position. Then, pre-heat the oven to 350 degrees.
Create the Shepherd’s Pie & Bake
Transfer the cooked vegetables to a casserole. If you cooked them in an oven-safe pot, you can keep them right in there if you wish. Once that’s done, spread the mashed potatoes over the vegetables.
Then, brush the melted butter over the potatoes.
Cook the Shepherd’s Pie
Place the casserole in the oven for 15 minutes and let roast. Then, transfer the casserole to the top shelf and turn on the broiler for a few minutes. Keep your eye on things and let the potatoes just begin to brown. When they do, turn off the heat and remove the casserole from the oven. You are finished.
Plate & Serve
Divide the shepherd’s pie between plates and serve. Season with salt and pepper if you wish and enjoy!
The Final Vegetarian Shepherd’s Pie
This really is a great recipe. I am so looking forward to eating some leftovers tonight. This type of meal has got to be my favorite. Would this qualify as comfort food? I think so. Anyway, if you give this recipe a try, please let me know your thoughts down in the comment section below. Thanks for reading!
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