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Vegetarian Shepherd's Pie

A hearty vegetarian take on a classic Shepherd's Pie with mushrooms, carrots, peas, and a creamy mashed potato topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 3 shallots minced shallots
  • 16 ounces fresh mushrooms sliced
  • 6 cups carrots peeled and chopped
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 0.5 cup red wine
  • 1 to 2.0 cups veggie broth
  • 1 teaspoon salt more or less to taste
  • 2 cups frozen peas
  • 6 Yukon gold potatoes potatoes about 2 pounds
  • 0.5 cup full fat Greek yogurt
  • 0.25 cup butter or olive oil
  • to taste salt

Method
 

Preparation Steps
  1. Peel the potatoes. Boil them until fork tender. Drain and mash with yogurt and butter. Season to taste.
  2. In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and herbs. Sauté until carrots are softened.
  3. Add tomato paste and flour to the vegetables and stir. Pour in red wine and scrape browned bits. Add broth gradually, stir to form gravy. Season with salt. Simmer until thickened.
  4. Remove herbs. Stir in peas. Spread mashed potatoes on top (brush with butter if desired). Bake at 350°F for 15 minutes, then broil briefly for brown topping.
  5. Serve hot, scoop into hearty portions and enjoy!

Notes

This vegetarian Shepherd's Pie is perfect for a cozy dinner. Feel free to customize with your favorite vegetables or herbs.