Vegetarian Sheppard’s Pie
Serving Size: 6
Cook Time: 30 minutes
Difficulty: Easy
Ingredients
- 4 Russet or Kennebec Potatoes
- 3 Carrots
- 3 Stalks Celery
- 1/2 Yellow Onion
- 2 cups Mushrooms
- 1 tbsp Flour
- 1 tsp Thyme
- 1 tsp Sage
- 4 Cloves Garlic
- 2 cups Vegetable Broth
- 1/3 cup Red Wine
- 1 cup Sweet Corn
- 1 cup Baby Peas
- Salt – To Taste
- Pepper – To Taste
- Milk – As Needed
- Butter – As Needed
- 1 tbsp Tomato Paste
Directions
- Peel, chop and boil potatoes for 10 – 15 minutes until soft.
- Meanwhile, chop carrots, celery, and onion saute in butter for a few minutes.
- Add the mushrooms and cook until the edges begin to darken. Add the garlic and season to taste with salt and pepper
- Add the corn and peas
- Add the tomato paste, flour, thyme, and sage.
- Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
- Mash the potatoes and add the butter and milk until smooth. Season with salt and pepper
- Lay the veggie mixture into a baking dish, and spread the potato mixture over top. The rougher the surface, the crisper it will turn out
- spray the surface with cooking spray. Broil for 10 – 15 minutes, or until the top is crispy.
- ENJOY!
Serve with our Cabernet Sauvignon