Vegetarian Shepherd's Pie
Ingredients
Mashed Potato Topping
-
1½
pounds
russet potatoes
-
3
tablespoons
unsalted butter
-
¼
cup
freshly grated Parmesan cheese
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
cup
milk or half-and-half
-
1
large
egg yolk
Filling
-
2
tablespoons
extra-virgin olive oil
-
1
yellow onion
chopped
-
4
large
carrots
-
2
parsnips
peeled and diced
-
8
ounces
baby bella mushrooms
-
8
ounces
sliced shiitake mushrooms
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
2
garlic cloves
minced
-
2
tablespoons
tomato paste
-
2
tablespoons
all-purpose flour
-
1
cup
vegetable stock or broth
-
2
teaspoons
low sodium soy sauce
-
2
sprigs
fresh rosemary
-
1
dried
bay leaf
-
10
ounces
frozen peas
Instructions
- Boil the potatoes until fork tender, about 12 to 16 minutes, then drain and return to the pot.
- Sauté the onion in olive oil until softened, then add carrots, parsnips, and mushrooms, cooking until browned.
- Stir in garlic and tomato paste, then sprinkle flour over the mixture and cook for 1 minute.
- Add vegetable stock, soy sauce, rosemary, and bay leaf, then simmer until thickened.
- Remove the herbs and stir in frozen peas, then transfer the filling to a casserole dish.
- Mash the boiled potatoes and mix with butter, Parmesan, salt, pepper, milk, and egg yolk until creamy.
- Spread the mashed potatoes over the filling and bake at 400°F for 25 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
353
Total fat
13g
Total carbohydrates
52g
Total protein
11g
Sodium
20mg
Cholesterol
52mg
You might also like