Vegetarian shepherd's pie

Prep: 15 mins
Cook: 40 mins
Vegetarian shepherd's pie

4 large floury potatoes, peeled and cut in quarters

55g butter

100ml milk

20ml olive oil

1 garlic clove, minced

1 small onion, chopped

300g sliced button mushrooms

2 large carrots, peeled and sliced into disks

1 head of cauliflower, cut into small florets

1 courgette, sliced and cut into disks

250g frozen peas

1 tin of diced tomatoes

125ml vegetable broth

2 tbsp dried thyme

2 tbsp dried rubbed sage

Hot red pepper chilli flakes, to taste

Sea salt and fresh ground pepper, to taste

125g parmesan cheese

Place cut potatoes in a medium saucepan and cover them with cold water.

Bring the water to a boil; reduce heat and simmer potatoes until they are fork tender.

Mash potatoes with butter and milk; set aside.

Preheat oil in a large skillet over medium high heat.

Add garlic, onion and mushrooms and sauté 3 or 4 minutes until soft.

Add carrot, cauliflower, courgette and peas to skillet and sauté 7-10 minutes.

Add canned tomatoes, vegetable broth, herbs and pepper flakes and stir to combine.

Bring mixture to a boil and then reduce heat to low and allow to simmer.

Simmer vegetable mixture until the liquid begins to reduce then remove from heat.

Preheat the oven to 160ºC / 350ºF / Gas Mark 4.

Spoon the stewed vegetables into a large casserole dish and top with reserved mashed potatoes

Score top of mashed potatoes with a fork and sprinkle with parmesan cheese.

Bake shepherd’s pie for 25-30 minutes, until it is bubbling and lightly browned.

Serve.

Serves
6

Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Easy Recipes, Pies, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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