Some of your favorite comfort foods, like yummy shepherd’s pie, can easily be converted into a tasty vegetarian option. My version includes mushrooms, onions, carrots & peas in a flavorful gravy, topped with creamy mashed potatoes. You won’t miss the meat! Smart Recipes, American Recipes, Dairy Recipes, Recipes Dairy American Vegetarian-Style Shepherds Pie Vegetarian-Style Shepherds Pie Recipe | PT1H5M Serves 4 Ingredients: 4 Cups Water 0.66 Teaspoon Salt 4 Large Yukon Gold Potatoes 1.33 Cup Greek Yogurt 0.13 Cup Butter 0.13 Teaspoon Freshly Ground Black Pepper 1.33 Tablespoons Extra-Virgin Olive Oil 2 Large Shallots 0.66 Pounds Button Mushrooms 4 Medium Carrots 0.13 Teaspoon Dried Rosemary 0.13 Teaspoon Dried Thyme 1 Piece Bay Leaf 1.33 Tablespoons Tomato Paste 1.33 Tablespoons All-Purpose Flour 0.33 Cup Robust Red Wine 0.66 Cup Vegetable Stock 0.66 Teaspoon Salt 0.13 Teaspoon Freshly Ground Black Pepper 1.33 Cups Frozen Peas In a large Dutch oven over medium-high heat, add water, plenty of salt & potatoes and bring to a boil. Cook until potatoes are fork-tender, about 20 minutes. In a colander, drain potatoes well and return to the saucepan. Use a potato masher to mash potatoes well and mix in the yogurt and butter. Season with salt & pepper and set aside. Meanwhile, preheat the oven to 350 degrees In a Dutch oven over medium heat, heat oil and saute shallots until fragrant, about 5 minutes. Add mushrooms, carrots, herbs, salt & pepper. Saute until carrots are softened, another 10-12 minutes. Add tomato paste and flour to the veggie mixture and stir well. Pour in the wine and use a wooden spoon to scrape up bits of browned veggies. Cook until wine has almost evaporated, 1-2 minutes. Slowly add stock and stir until mixture thickens like gravy. Reduce heat to low and simmer until mixture thickens more, about 5 minutes. Stir in peas and remove bay leaf. Spread mashed potatoes on top of the veggie mixture and bake until mixture is bubbly & potatoes are lightly brown about 15 minutes. Place under broiler for another 1-2 minutes to make the potato topping a golden, toasty brown.

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