Vegetarian Shepherd's Pie

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 55 minutes

食材

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

Do 8 medium/large potatoes at least, otherwise you barely cover the top of the pan. Extra potatoes is never a bad thing

1/2 cup full fat Greek yogurt

1/4 cup butter or olive oil

salt to taste

步驟

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.)

Make the veggies

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.

Make the gravy

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.

Bake

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.

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

筆記

Skip the yogurt and do mayo. Or just make potatoes however you normally do

營養

• 卡路里: 272
• 總脂肪: 10.7 g
• 飽和脂肪: 4.6 g
• 反式脂肪: 0 g
• 膽固醇: 17.6 mg
• 鈉: 481.9 mg
• 總碳水化合物: 35.6 g
• 膳食纖維: 6.2 g
• 總糖: 8.1 g
• 蛋白質: 8.5 g