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Vegetarian Shepherd’s Pie

Delicious Vegetarian Shepherd's Pie That's Comfort in a Dish

This Vegetarian Shepherd’s Pie is a hearty, cozy dish that delights with its rich flavors and satisfying texture, embodying comfort food at its best.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 1 cup Red Wine Substitute with additional vegetable broth for non-alcoholic version.
  • 2 tablespoons Tomato Paste Using a high-quality brand like San Marzano elevates the taste.
  • 1 tablespoon Fresh Rosemary Can substitute with ½ tsp dried rosemary.
  • 2 medium Shallots Use onions if shallots aren't available.
  • 1 tablespoon Fresh Thyme Substitute with ½ tsp dried thyme if fresh isn’t on hand.
  • 1 teaspoon Salt Adjust to taste for the perfect balance of flavors.
  • 2 tablespoons Olive Oil Extra virgin is recommended for best result.
  • 2 medium Carrots Diced into small pieces for even cooking.
  • 1 cup Vegetable Broth Can substitute with low-sodium broth for healthier option.
  • 1 tablespoon Flour Cornstarch can be a gluten-free alternative.
  • 1 leaf Bay Leaf Remember to remove before serving.
  • 1 cup Frozen Peas Thaw before adding to the filling.
  • 8 ounces Mushrooms (Cremini/Button) Firm, fresh mushrooms are ideal.
Mashed Potato Topping
  • 2 pounds Yukon Gold Potatoes Should be fork-tender for best results.
  • 1/2 cup Greek Yogurt Can substitute with sour cream.
  • 4 tablespoons Butter Kerrygold is preferred for superior flavor.

Equipment

  • Large pot
  • baking dish
  • Heavy-bottomed pot
  • Masher
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Begin by peeling and quartering the Yukon Gold potatoes, then place them in a large pot filled with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes or until fork-tender.
  2. While the potatoes are boiling, prepare the filling by dicing the carrots, chopping the mushrooms, and slicing the shallots.
  3. Once the potatoes are cooked and fork-tender, drain them and return them to the pot. Mash the potatoes until smooth and mix in the butter and Greek yogurt while still hot. Season with salt to taste.
  4. In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallots and sauté for about 3-4 minutes until softened. Then, add the chopped mushrooms and diced carrots, stirring for about 5-7 minutes.
  5. Stir in 2 tablespoons of tomato paste and 1 tablespoon of flour, cooking for about 1-2 minutes. Pour in ½ cup of red wine and let it simmer. Gradually add 1 cup of vegetable broth, stirring until the mixture thickens to a gravy-like consistency.
  6. Pour the savory filling into a baking dish, spreading it evenly. Top with the mashed potatoes, smoothing them out while leaving peaks for texture.
  7. Preheat your oven to 350°F (175°C). Bake the shepherd's pie for 15 minutes until heated through, and broil for an additional 2-3 minutes for a golden crust.
  8. Allow the pie to rest for 10 minutes after baking to help the flavors settle, then serve warm.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 1000mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 7mgCalcium: 50mgIron: 2mg

Notes

For best results, allow the pie to rest before serving. This enhances texture and flavor.

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