Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

from pinchofyum.com
Dinner
272 kcal / serving

Vegetarian Shepherd's Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

Ingredients

  • 2 tablespoonsolive oil
  • 3shallots, minced (or some onions and garlic)
  • 16 ouncesfresh mushrooms, sliced
  • 6carrots, peeled and chopped (about 2 cups)
  • 1 sprigfresh rosemary
  • 1 sprigfresh thyme
  • 1dried bay leaf
  • 2 tablespoonstomato paste
  • 2 tablespoonsflour
  • ½ cupred wine
  • 1 cupsveggie broth
  • 1 teaspoonsalt (more or less to taste)
  • 2 cupsfrozen peas
  • 6yukon gold potatoes (about 2 pounds)
  • ½ cupfull fat greek yogurt
  • ¼ cupbutter or olive oil
  • salt to taste

Directions

  1. 1

    Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)

  2. 2

    In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.

  3. 3

    Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.

  4. 4

    Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.

  5. 5

    Scoop up a hearty serving and live your best cozy life.