Vegetable Shepherd’s Pie
This cozy Vegetable Shepherd's Pie is hearty, healthy comfort food layered with creamy mashed potatoes and savory vegetables. A warm, satisfying dish perfect for any night of the week.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 large russet potatoes about 2.5 pounds, peeled
- ¼ cup extra virgin olive oil for mashin'
- 1 to 1 ¼ cup milk flax milk preferred
- salt and pepper to taste
- 3 tablespoons olive oil for sauté
- ½ medium onion diced
- 3 stalks celery sliced
- 4-5 medium carrots diced
- 1 bay leaf
- 16 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour use gluten-free if needed
- 2 tablespoons tomato paste
- 2 teaspoons soy sauce or tamari
- 1 cup red wine dry
- 14 ounces frozen pearl onions
- 1 cup vegetable broth
- 16 ounces frozen peas
Instructions
Instructions
- Preheat oven to 400°F.
- Peel and boil potatoes until tender, then mash with olive oil and milk. Season with salt and pepper and set aside.
- In a skillet, sauté onion, celery, and carrots in olive oil for 5-7 minutes.
- Add bay leaf and mushrooms. Cook 8-10 minutes until mushrooms soften and brown.
- Add garlic, thyme, flour, tomato paste, soy sauce, and wine. Stir in pearl onions and vegetable broth, simmer until thickened. Remove bay leaf.
- Transfer vegetable filling to baking dish and spread mashed potatoes over top.
- Bake 20–25 minutes until golden. Let cool slightly before serving.
Notes
To make this gluten-free, substitute flour with cornstarch or arrowroot, and use gluten-free tamari instead of soy sauce.