Vegetarian Shepherd’s Pie
Total Time
55 minutes
Prep Time
20 minutes
Cook Time
35 minutes
Rating
4.8 out of 5 stars
(395)
Ingredients
6-8 servings
- Vegetarian Shepherd’s Pie Filling:
- 2 tablespoons olive oil
- 3 shallots, minced (or some onions and garlic)
- 16 ounces fresh mushrooms, sliced
- 6 carrots, peeled and chopped (about 2 cups)
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 dried bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/2 cup red wine
- 1–2 cups veggie broth
- 1 teaspoon salt (more or less to taste)
- 2 cups frozen peas
- Mashed Potatoes:
- 6 Yukon gold potatoes (about 2 pounds)
- 1/2 cup full fat Greek yogurt
- 1/4 cup butter or olive oil
- Salt to taste
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Preparation
Chef’s notes
Pro Texture Tip:
I chopped up half of my mushrooms so there would be a better texture variety in the filling. If you don’t want to use red wine, just sub a little more liquid. No problem.