Vegetarian Shepherds Pie

Vegetarian Shepherds Pie

Photo by Alyssa D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Mashed Potato Topping:

  • 2

    Large Potatoes

  • 1

    tsp butter

  • ½

    cup milk

  • 3

    large cloves garlic, minced

  • salt & pepper

  • ½

    cup minced fresh parsley

  • Vegetable Hash:

  • 1

    tsp oil

  • 1

    onion, minced

  • 4

    large cloves garlic, minced

  • 1

    tsp salt

  • fresh black pepper to taste

  • 1

    stalk celery, minced

  • 16

    ounces mushrooms, minced

  • 2

    zucchini and 1 yellow squash, minced

  • 1

    medium bell pepper, minced

  • 2

    tsp dried basil

  • ½

    tsp dried thyme

  • ½

    tsp dried oregano

  • 1

    cup frozen peas

  • ¾

    cup grated cheddar cheese

  • cayenne to taste

  • paprika

Directions

Mashed Potato Topping: Scrub potatoes and cut into 1 inch cubes. Cook in plenty of boiling water until soft (about 20 minutes). Drain and transfer to large bowl. Add butter, garlic and milk and mash well. Add salt and pepper to taste and stir in parsley. Set aside. Make Vegetable Hash: Preheat oven to 350F. Heat oil in large skillet. Add onion and saute over medium heat for about 5 minutes. Add garlic, salt, pepper, celery, mushrooms, zucchini, squash and bell pepper. Cook over medium heat for about 10 minutes. Add herbs. Cook about 5 minutes more. Stir in cheese and peas. Add cayenne to taste. Transfer into 2 quart or 9x13 baking dish. Spread mashed potato topping on and sprinkle with paprika. Bake uncovered for 25 to 30 minutes.


Nutrition

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