"Vegetarian shepherd’s pie consists of winter vegetables cooked into a thick stew with a red wine gravy, topped with mashed potatoes, and baked in the oven until golden brown."
Vegetarian Shepherd’s Pie
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Prep time: 20mins
Cook time: 2hrs 15mins
Serves or Makes: 6
Recipe Card
ingredients
For the mashed potato topping
- 6 cups medium Yukon gold potatoes, peeled and chopped
- 1 cup plain whole milk yogurt
- 1 tablespoon ghee, (sub with 1 tablespoon butter, 1 tablespoon olive oil)
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground black pepper
ingredients
Start the stew
- 2 tablespoons ghee, (sub with 1 tablespoon butter, 1 tablespoon olive oil)
- 1 cup onions, choppe
- 3 cloves garlic, chopped
- 1 1/2 cups button mushrooms (brown or white), chopped
- 1/2 teaspoon Himalayan pink salt
ingredients
Add to the stew
- 1 1/2 cups carrots, chopped
- 1 1/2 cups celery root (celeriac) or rutabaga, chopped
- 1 bunch Swiss chard, chopped (stems and leaves separated)
- 2 cups broccoli or Brussel sprouts
ingredients
Create the sauce
- 1 tablespoon all-purpose flour, (sub with gluten-free)
- 2 cups vegetable stock
- 2 teaspoons red wine vinegar
- 1/4 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
- 1 pinch red chili or cayenne pepper , (optional)
ingredients
Finish the sauce
- 1/4 cup parsley, chopped finely
- 1 tablespoon fresh thyme, (sub with 2 teaspoons dried), chopped finely
ingredients
For the garnish
- 2 teaspoons fresh parsley, chopped finely
- 1 teaspoon paprika, (optional)
Method
Step 1
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