Vegetarian Shepherd's Pie
Cozy up to this hearty Vegetarian Shepherd's Pie recipe! A comforting, savory medley of garden vegetables topped with fluffy mashed potatoes.
Ingredients
- 2 pounds russet potatoes peeled and quartered
- 1/2 cup milk
- 1/4 cup unsalted butter
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 large carrots peeled and diced
- 2 celery stalks diced
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 1 1/2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup frozen peas
Instructions
- Boil the potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash with milk, butter, salt, and pepper. Set aside.
- Preheat oven to 400°F.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
- Add carrots and celery to the skillet, cook until slightly softened, about 5 minutes.
- Stir in tomato paste and flour, cook for 2 minutes.
- Gradually add vegetable broth, thyme, and rosemary. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Add peas and cook for an additional 2 minutes.
- Transfer the vegetable mixture to a baking dish. Spread the mashed potatoes over the top.
- Bake in the preheated oven until the potatoes are golden, about 20 minutes.
Nutrition
Calories: 309kcalCarbohydrates: 43gProtein: 7gFat: 13gSaturated Fat: 6gSodium: 318mgFiber: 5g
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