A family FAVORITE. If i had a dollar for every time Fahd asks me to make this dish i would be very happy. Anyways.
Make it, you can also cook it with minced meat if you prefer to add more protein or just keep it vegetarian. If you’re not a peas and carrot type of person just replace with any veggie you like.
This dish also freezes really well, so if you wanna make a couple of casseroles at the same time this is your go to dish.
If you want to add meat i would suggest frying it at the beginning with the onions and garlic before adding the mushrooms.
Vegetarian Shepherds’ Pie
Ingredients
- 3 tbsp olive oil
- 2 finely chopped shallots or onions
- 2 minced garlic cloves
- 400 g sliced button mushrooms
- 3 large carrots, peeled and diced
- 2 cups peas you can substitute carrots and peas with a bag of frozen already chopped carrots and peas
- some fresh rosemary or dry if fresh unavailable
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 cup red wine (optional and you don’t need to replace it)
- 2 cups meat broth, or vegetable broth or just water
- 2 tsp salt
- 2 tsp cinnamon powder
- freshly ground black pepper
For Mashed Potato
- 3 large potatoes peeled and cut in half
- 1/2 cup milk or greek yogurt
- 2 tbsp butter
- 1/2 cup olive oil or oil of choice
- 1 cup mozarella cheese
- salt and pepper to taste
Instructions
- In a pot, fry shallots and garlic in olive oil, around 5 min
- Add mushrooms on top and fry around for another 5 mins. Season with salt and black pepper
- Add the carrots and peas on top of the mushrooms and fry around. Add the rosemary and let them cook together for a couple of minutes
- Add the tomato paste and make sure all ingredients are coated
- If adding red wine, do it now and let it simmer for 5 mins
- Add the flour and mix well into the ingredients
- Top off the pot with your stock or water and let it cook uncovered for about 15-20 mins or until all veggies have cooked thru and your sauce has thickened
Potato
- Bring a large pot of salted water to a boil
- Add potatoes and cook until fork tender
- Once done, mash them into the olive oil and butter
- Once mashed add the milk or greek yogurt, cheese, salt, and black pepper. Mix them all together to get a creamy texture
- Cover your stew with the mashed potato, if using an oven safe pot then you can do this with the same pot. If not, transfer to a baking dish and evenly add the potato on top of the stew
- Bake it for 15 min in a preheated oven at 180C until top is golden
