Vegetarian Classic Shepherd's Pie

Satisfy your comfort food cravings with this rich and hearty Vegetarian Classic Shepherd's Pie, the perfect meatless twist on a timeless recipe! Featuring a creamy layer of buttery mashed russet potatoes atop a savory medley of fresh vegetables like carrots, celery, and mushrooms, this dish is bursting with wholesome flavors. Infused with the earthy aromas of thyme and rosemary and a touch of tomato paste for added depth, this filling is baked to perfection, creating a golden crust that's as appetizing as it looks. Ready in just over an hour, it’s an easy yet satisfying dinner idea ideal for family meals or meal prep. Serve it fresh out of the oven for a cozy, plant-based delight that’s sure to become a household favorite.

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Butter
• 0.5 cup Milk
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 Garlic cloves
• 3 medium Carrots
• 2 Celery stalks
• 8 ounces Mushrooms
• 1 cup Frozen peas
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Peel and cut the russet potatoes into large chunks. Place them in a pot of salted water, bring to a boil, and cook until tender, about 20 minutes.

Step 2

Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

In a large skillet over medium heat, heat olive oil. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.

Step 5

Add diced carrots and chopped celery to the skillet. Cook for another 5 minutes until the vegetables start to soften.

Step 6

Add sliced mushrooms to the skillet and cook until they are browned, about 5 minutes.

Step 7

Stir in the tomato paste, vegetable broth, thyme, rosemary, salt, and black pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld.

Step 8

Remove from heat and stir in the frozen peas.

Step 9

Transfer the vegetable mixture into a baking dish and spread it out evenly.

Step 10

Spoon the mashed potatoes over the vegetable mixture and spread them into an even layer. Use a fork to create texture on the surface of the potatoes.

Step 11

Bake in the preheated oven for 25-30 minutes until the top is golden and the filling is bubbling.

Step 12

Allow to cool for a few minutes before serving hot.

Nutrition Facts

Serving size	(2498.8g)

Amount per serving	% Daily Value*
Calories	2474.7

Total Fat 89.7g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 8.8g
Cholesterol 142.6mg	0%
Sodium 2817.7mg	0%
Total Carbohydrate 364.3g	0%
Dietary Fiber 45.5g	0%
Total Sugars 60.1g
Protein 66.4g	0%

Vitamin D 62.6IU	0%
Calcium 620.8mg	0%
Iron 21.6mg	0%
Potassium 10222.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 10.5%

Carbs: 57.6%