Vegetarian Shepherd's Pie (Print Version)
# Ingredients:
→ Vegetarian Shepherd's Pie Filling
01 -
2 tablespoons olive oil
02 -
3 shallots, minced
03 -
16 ounces fresh mushrooms, sliced
04 -
6 carrots, peeled and chopped (about 2 cups)
05 -
1 sprig fresh rosemary
06 -
1 sprig fresh thyme
07 -
1 dried bay leaf
08 -
2 tablespoons tomato paste
09 -
2 tablespoons flour
10 -
1/2 cup red wine
11 -
1-2 cups vegetable broth
12 -
1 teaspoon salt, to taste
13 -
2 cups frozen peas
→ Mashed Potato Topping
14 -
6 Yukon gold potatoes (about 900g)
15 -
1/2 cup full fat Greek yogurt
16 -
1/4 cup butter or olive oil
17 -
Salt to taste
# Instructions:
01 -
Peel the potatoes and cut into even chunks. Boil them in salted water until fork tender. Drain thoroughly, then mash until smooth. Incorporate the Greek yogurt and butter, mixing well. Season with salt to taste.
02 -
Heat olive oil in a large oven-safe pot over medium heat. Add minced shallots and sauté until translucent and fragrant, about 2-3 minutes. Add sliced mushrooms, chopped carrots, and whole herb sprigs (rosemary, thyme, and bay leaf). Cook until carrots have softened, stirring occasionally.
03 -
Add tomato paste and flour to the vegetable mixture, stirring to coat evenly. Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Allow wine to reduce for 1-2 minutes. Gradually whisk in the vegetable broth until a smooth gravy begins to form. Season with salt and simmer over low heat until thickened to desired consistency.
04 -
Preheat oven to 180°C (350°F). Remove herb sprigs and bay leaf from the filling. Fold in frozen peas. Spread the mashed potatoes evenly over the filling, creating texture with a fork if desired. Brush surface with melted butter for enhanced browning. Bake for 15 minutes, then switch to broil setting for 2-3 minutes to achieve a golden-brown crust.
05 -
Remove from oven and let stand for 5 minutes before serving. Portion into bowls for a hearty, comforting meal.
# Notes:
01 -
A traditional Instant Pot method can be used for the potatoes to save time.
02 -
The filling can be prepared a day ahead and refrigerated before adding the potato topping and baking.