Vegetarian Shepherd’s Pie Recipe

Vegetarian Shepherd’s Pie formula – a meatless version of a classic British/Irish dish. The made mushroom gravy with vegetables is lidded with soft mashed potatoes and baked.

VEGETARIAN SHEPHERD’S PIE

Irish food remains going sturdy around here. Today, i'm sharing a feeder version of 1 of the foremost legendary dishes from a people Islands: the Shepherd’s Pie. historically, it's created with ground lamb burnt in a very made gravy with vegetables then the entire mixture is lidded with mashed potatoes and baked. i'm skipping the meat and victimization mushrooms instead! they're going to add the umami flavor and you may not miss the meat the least bit. I used them additionally in my feeder Eggplant Lasagna formula.

Vegetarian Shepherd’s Pie Recipe

HOW TO build feeder SHEPHERD’S PIE?

• Start by heating up an outsized pan. Add vegetable oil and warmth up. Add shredded onion, carrots and celery. Cook till onion is clear and carrots square measure tender, regarding five minutes. Stir often.
• Add sliced mushrooms and garlic and saute till odorous.
• In a cup, whisk along vegetable stock and amylum. Add spaghetti sauce and Worcestershire sauce and whisk. Add mixture to vegetables in pan. wake up boil, let simmer till thickens.
• Pour mixture into lubricated 2qt baking dish. Add one cup frozen peas and stir in.
• Top with mashed potatoes, spreading them equally. Place baking dish on an outsized sheet pan to stop overflow onto your kitchen appliance.
• Bake at 375 degrees F for quarter-hour, or till bubbly at the sting.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 celery stalk chopped
• 5 medium carrots chopped
• 1/2 teaspoon fresh thyme
• 12 oz. mushrooms washed and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced garlic
• 1.25 cups vegetable stock
• 1 tablespoon cornstarch
• 1/4 cup tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• 2.5 cups mashed potatoes

INSTRUCTIONS:

1. Butter a 2qt baking dish. Place on large baking sheet (this prevents the dish from overflowing onto your oven bottom).
2. Heat up olive oil in large skillet. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Season with salt and pepper.
3. Add fresh thyme, sliced mushrooms and garlic and saute until fragrant.
4. In a measuring cup, whisk together vegetable stock and cornstarch. Add tomato sauce and Worcestershire sauce and whisk. Add mixture to vegetables in skillet. Bring to boil, let simmer until thickens.
5. Pour mixture into prepared baking dish. Add 1 cup frozen peas and stir in.
6. Top with mashed potatoes, spreading them evenly.
7. Bake at 375 degrees F for 15 minutes, or until bubbly at the edge.
8. Let cook for 10 minutes before serving.

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