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VEGETARIAN SHEPHERD’S PIE

Shepherd’s Pie is perfect for those cold winter days when you want something warm and comforting. Since I cut down on meat, this is the vegetarian version that I use which is still as good even without the meat.

Ingredients

  1. 2 Garlic Cloves, minced
  2. 1 Yellow Onion, diced
  3. 1 Tbsp Olive Oil
  4. 3 Carrots, diced
  5. 2 Celery Stalks, diced
  6. 8 oz Mushrooms, diced
  7. 3/4 Tsp Salt
  8. 1 Tsp dried Thyme
  9. 1/2 Tsp Smoked Paprika
  10. Dash of Pepper
  11. 3 Tbsp Tomato Paste
  12. 1 Tbsp Flour
  13. 1 Cup Vegetable Broth
  14. 1 Can Corn Kernels (or green peas depending on preference)
  15. 4 Cups Mashed Potatoes

Instructions

  1. Preheat oven to 400 degrees
  2. In large skillet over medium heat, add olive oil and onions. Stir until onions get translucent.
  3. Add carrots and celery and keep stirring until vegetables are tender, about 5 minutes.
  4. Add mushrooms, salt, thyme, paprika and pepper. Continue to stir until mushrooms are tender, about 2-3 minutes.
  5. Add tomato paste and flour and keep stirring until vegetables are coated and there’s a pasty mixture add the bottom of the pan.
  6. Add vegetable broth and corn kernels to pan. Stir until well combined and sauce begins to thicken.
  7. Pour vegetable mixture in casserole dish. Top with mashed potatoes.
  8. Bake for about 15 minutes.
  9. Enjoy!
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