Vegetarian Shepherd’s Pie

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Adapted from several recipes–modify to fit what you have around and personal tastes!

Ingredients
  • 1 1/2 cups stock (vegetable, mushroom, or chicken for a non-vegetarian version)
  • 1/3 cup dry red wine (optional, use water otherwise)
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour
  • 3 pounds potatoes, peeled, and cut into large dice
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper
  • 1/2 medium yellow onion, finely chopped
  • 3 medium celery stalks, finely chopped
  • 5 medium garlic cloves, finely chopped
  • Use a total of about 6-7 cups of any combo of the following: Button or crimini mushrooms, stemmed and sliced Carrots, peeled and small dice Turnips, peeled and small dice Rutabagas, peeled and small dice Parsnips, peeled and small dice
  • 1 tablespoon finely chopped fresh sage leaves (or 1 tsp dried)
  • 1 tablespoon finely chopped fresh thyme leaves (or 1 tsp dried)
  • 2/3 cup whole milk
Directions

In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Set aside. Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes. Place dutch oven or burner-safe casserole dish over medium heat. Add 1 Tbs butter and the mushrooms (if using). Saute until soft, about 10 minutes. Set aside and return dish to burner. Add another Tbs. butter and add onion, celery and garlic and cook until softened and golden. Add the diced root vegetables and herbs, and season with salt and pepper. Continue cooking until browned and softened. Add wine mixture to pan and stir well to release the browned bits from the bottom. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and simmer a few more minutes. Remove from heat and reserve in pan. When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat. Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 10 minutes but keep an eye on it! Serve.

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