Introduction
Vegetarian Shepherd’s Pie is a heartwarming dish that brings together rich and savory flavors in a comforting, layered format. This version features a delicious filling made with fresh vegetables and herbs, topped with creamy mashed potatoes. Perfect for a family dinner or a cozy gathering, this recipe is sure to please meat-eaters and vegetarians alike.
Vegetarian Shepherd’s Pie Filling:
– 2 tablespoons olive oil
– 3 shallots, minced (or substitute with onions and garlic)
– 16 ounces fresh mushrooms, sliced
– 6 carrots, peeled and chopped (approximately 2 cups)
– 1 sprig fresh rosemary
– 1 sprig fresh thyme
– 1 dried bay leaf
– 2 tablespoons tomato paste
– 2 tablespoons flour
– 1/2 cup red wine
– 1–2 cups vegetable broth
– 1 teaspoon salt (adjust to taste)
– 2 cups frozen peas
Mashed Potatoes:
– 6 Yukon Gold potatoes (about 2 pounds)
– 1/2 cup full-fat Greek yogurt
– 1/4 cup butter or olive oil
– Salt to taste
Prep Time
Approximately 20 minutes
Cook Time
Approximately 35 minutes
Total Time
Approximately 55 minutes
Yield
Serves 6-8 people
Directions
1. **Prepare the Mashed Potatoes:**
– Peel and quarter the Yukon Gold potatoes.
– Place them in a large pot and cover with cold water.
– Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.
– Drain the potatoes and return them to the pot.
– Add the full-fat Greek yogurt and butter (or olive oil).
– Mash until smooth and creamy.
– Season with salt to taste.
2. **Prepare the Filling:**
– Preheat the oven to 350°F (175°C).
– In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
– Add the minced shallots (or onions and garlic) and sauté until translucent, about 3-5 minutes.
– Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
– Stir in the chopped carrots, fresh rosemary, fresh thyme, and the dried bay leaf.
– Cook for an additional 5 minutes, allowing the flavors to meld.
– Push the vegetables to the sides of the pan, creating a well in the center.
– Add the tomato paste to the center and cook for 1-2 minutes to caramelize slightly.
– Sprinkle the flour over the vegetables and stir well to combine, cooking for another 2 minutes to eliminate the raw flour taste.
– Pour in the red wine, stirring to deglaze the pan and lift any browned bits from the bottom.
– Add 1 cup of vegetable broth and stir to combine.
– Bring the mixture to a simmer and let it cook until the sauce thickens, about 10 minutes.
– If the mixture becomes too thick, add additional vegetable broth as needed.
– Season with salt to taste.
– Remove the bay leaf and sprigs of rosemary and thyme.
– Stir in the frozen peas and cook for an additional 2 minutes.
3. **Assemble and Bake:**
– If the skillet or Dutch oven is oven-safe, spread the mashed potatoes evenly over the vegetable filling.
– If not, transfer the filling to a baking dish and then top with the mashed potatoes.
– Smooth the top with a spatula and, if desired, create decorative peaks with a fork.
– Place the dish in the preheated oven and bake for 15 minutes.
– For a golden-brown crust, switch the oven to the broil setting for the last 2-3 minutes, watching closely to prevent burning.
– Remove from the oven and let it rest for a few minutes before serving.
Detailed Directions and Instructions
Prepare the Mashed Potatoes:
– Peel and quarter the Yukon Gold potatoes.
– Place them in a large pot and cover with cold water.
– Bring to a boil over medium-high heat and cook until tender, approximately 15-20 minutes.
– Drain the potatoes and return them to the pot.
– Add the full-fat Greek yogurt and butter (or olive oil).
– Mash until smooth and creamy.
– Season with salt to taste.
Prepare the Filling:
– Preheat the oven to 350°F (175°C).
– In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
– Add the minced shallots (or onions and garlic) and sauté until translucent, about 3-5 minutes.
– Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
– Stir in the chopped carrots, fresh rosemary, fresh thyme, and the dried bay leaf.
– Cook for an additional 5 minutes, allowing the flavors to meld.
– Push the vegetables to the sides of the pan, creating a well in the center.
– Add the tomato paste to the center and cook for 1-2 minutes to caramelize slightly.
– Sprinkle the flour over the vegetables and stir well to combine, cooking for another 2 minutes to eliminate the raw flour taste.
– Pour in the red wine, stirring to deglaze the pan and lift any browned bits from the bottom.
– Add 1 cup of vegetable broth and stir to combine.
– Bring the mixture to a simmer and let it cook until the sauce thickens, around 10 minutes.
– If the mixture becomes too thick, add additional vegetable broth as needed.
– Season with salt to taste.
– Remove the bay leaf and sprigs of rosemary and thyme.
– Stir in the frozen peas and cook for an additional 2 minutes.
Assemble and Bake:
– If the skillet or Dutch oven is oven-safe, spread the mashed potatoes evenly over the vegetable filling.
– If not, transfer the filling to a baking dish and then top with the mashed potatoes.
– Smooth the top with a spatula and, if desired, create decorative peaks with a fork.
– Place the dish in the preheated oven and bake for 15 minutes.
– For a golden-brown crust, switch the oven to the broil setting for the last 2-3 minutes, watching closely to prevent burning.
– Remove from the oven and let it rest for a few minutes before serving.
Notes
Cooking Time:
– Total preparation and cooking time is approximately 45-60 minutes.
Vegetable Variations:
– Feel free to substitute other vegetables such as corn, green beans, or bell peppers based on your preference.
Storage:
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions:
– The assembled shepherd’s pie can be frozen before baking. Thaw overnight in the refrigerator before baking.
Serving Suggestions:
– Serve with a side salad or crusty bread for a complete meal.
Cook techniques
Chopping
Use a sharp knife to peel and chop the Yukon Gold potatoes and carrots into uniform pieces for even cooking.
Sautéing
Ensure the olive oil is hot before adding shallots and mushrooms. Sauté until translucent and browned for maximum flavor.
Deglazing
After cooking the vegetables, pour in red wine to lift the browned bits from the pan, enhancing the filling’s depth.
Thickening
Incorporate flour into the vegetable mixture to create a roux, which will help thicken the sauce when combined with broth.
Layering
Spread the mashed potatoes evenly over the vegetable filling, creating a barrier to hold in moisture and flavors during baking.
Broiling
Switch to broil for the last few minutes of baking to achieve a golden-brown crust on the mashed potatoes.
FAQ
Can I substitute the olive oil with another type of oil?
Yes, you can use vegetable oil or avocado oil if preferred.
What can I use instead of Greek yogurt in the mashed potatoes?
You can substitute Greek yogurt with sour cream for a similar creamy texture.
How can I make this dish gluten-free?
Use a gluten-free flour blend in place of regular flour and check that your vegetable broth is also gluten-free.
Can I add more vegetables to the filling?
Absolutely! Feel free to add other vegetables like bell peppers, zucchini, or celery for added nutrients and flavor.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days in an airtight container.
Conclusion
This Vegetarian Shepherd’s Pie is a wholesome and hearty dish that brings together a medley of flavors from fresh vegetables, aromatic herbs, and creamy mashed potatoes. It’s a comforting meal perfect for any occasion, and can easily please both vegetarians and meat-lovers alike.
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