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.
- 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
- 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.
- 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)
- freshly ground black pepper
- 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.