It’s tangy, hearty, classic & comforting.

 

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Vegetable Shepherd’s Pie

This meatless take on a classic comfort food is not only hearty, but it’s filled with robust flavors and you will not miss the meat.

 

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INGREDIENTS:

For Potatoes

  • 3 lbs (8-9 medium) Yukon gold potatoes, peeled and cubed
  • 1 cup buttermilk
  • 3 TBSP butter
  • 2 TBSP table salt
  • sea-salt to taste
  • dash of fresh ground pepper

DIRECTIONS:

 

  • Add potatoes in a large pot and add enough water to cover the potatoes and bring to a boil.
  • Once boiling add 2 TBSP of salt, and cook until potatoes are tender.
  • Drain well then return potatoes to the pot.
  • Add buttermilk and butter to the potatoes and mash until smooth. Add sea-salt and fresh ground pepper to taste, give it a good stir to mix the seasoning in and set aside.

For Vegetables

  • 1 TBSP olive oil
  • TBSP butter
  • 2 pounds mushrooms (Portobella are meaty and good ones to use), cut into cubes
  • 1 small Vidalia onion (or any other sweet onion)
  • 2 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup fresh parsley, chopped finely
  • 2 TBSP fresh rosemary, chopped finely
  • 1 TBSP tomato paste
  • 2 TBSP all purpose flour
  • 1 cup broth (vegetable, chicken or beef, your choice)
  • sea-salt
  • freshly ground black pepper

DIRECTIONS:

  • Heat oven to 350F
  • In a saute pan, heat oil and add mushrooms along with 1/2 tsp. salt, and make sure you don’t overcrowd the mushrooms, and cook for about 10 minutes, stirring occasionally.
  • To the mushroom pan, add: onion, carrots, parsley, rosemary and season with 1/4 tsp. of salt and 1/4 tsp. of black pepper and cook for 10 minutes.
  • Stir in: minced garlic and tomato paste and cook for 1 minute.
  • Sprinkle flour over this mixture, stirring to coat all the vegetables and let cook for 3 minutes.
  • Add broth, peas, corn and stir for 5 minutes.
  • Turn heat off and spoon the vegetables in a casserole dish.
  • Top with the mashed potatoes in an even layer. (If you want, you could add a few dollops of butter on top of the mashed potatoes.)
  • Bake for 20 minutes, then turn the broiler on and broil for 5 minutes.

 

 

 

 

 

 

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4 thoughts on “It’s tangy, hearty, classic & comforting.

    • Thanks, Pat. It is super delicious. I make it in small casserole dishes, so I can freeze them and the portions are just right for two in the smaller sizes of casserole dishes.

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