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