Vegetarian Shepherd's Pie
Ingredients
The filling
-
1
cup
cooked lentils (optional)
-
2
cloves
garlic
-
1
medium
yellow onion
-
1
Tbsp
olive oil
-
3
medium
carrots
-
2
ribs
celery
-
8
oz.
button mushrooms
-
¾
tsp
salt
-
1
tsp
dried thyme
-
½
tsp
smoked paprika
-
to taste
freshly cracked pepper
-
1
Tbsp
tomato paste
-
1
Tbsp
flour
-
1
cup
vegetable broth
-
1
cup
frozen peas
The topping
Instructions
- Mince the garlic and dice the onion, then sauté them with olive oil until soft.
- Peel and dice the carrots, dice the celery, and slice the mushrooms.
- Add the carrots and celery to the skillet and sauté until the celery starts to soften.
- Add the mushrooms, salt, thyme, smoked paprika, and pepper, and sauté until the mushrooms are soft.
- Stir in the tomato paste and flour, cooking until the vegetables are coated.
- Add the vegetable broth, stirring to dissolve the flour and paste, and bring to a simmer.
- Stir in the cooked lentils and frozen peas, heating through.
- Preheat the oven to 400°F and pour the vegetable mixture into a casserole dish.
- Spread the mashed potatoes over the vegetable mixture and create a decorative pattern if desired.
- Bake for 15 minutes or until heated through, optionally broiling for a browned top.
Nutrition Facts (estimated)
Servings
6
Calories
395
Total fat
16g
Total carbohydrates
55g
Total protein
9g
Sodium
861mg
Cholesterol
0mg
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