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Vegetarian Shepherd’s Pie

By November 9, 2021No Comments

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

Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. In a pot, fry shallots and garlic in olive oil, around 5 min
  2. Add mushrooms on top and fry around for another 5 mins. Season with salt and black pepper
  3. 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
  4. Add the tomato paste and make sure all ingredients are coated
  5. If adding red wine, do it now and let it simmer for 5 mins
  6. Add the flour and mix well into the ingredients
  7. 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
  1. Bring a large pot of salted water to a boil
  2. Add potatoes and cook until fork tender
  3. Once done, mash them into the olive oil and butter
  4. Once mashed add the milk or greek yogurt, cheese, salt, and black pepper. Mix them all together to get a creamy texture
  5. 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
  6. Bake it for 15 min in a preheated oven at 180C until top is golden

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