This week we have another hearty, nutritious, dish from my sister’s totally sustainable, Taylors Mistake off grid home.
Shepherd’s pie is a very popular winter dish and this vegetarian version doesn’t disappoint, packed full of flavour it’s warming and moreish, a total comfort food.
Enjoy making this recipe and sharing with friends and family over the cooler months.
Nadine’s Vegetarian Shepherd’s Pie
Pie filling ingredients
2 tablespoons olive oil
3 shallots, chopped finely
10 mushrooms sliced
6 carrots peeled and chopped
fresh sprig each of rosemary and thyme
a bay leaf
2 tablespoons tomato paste
2 tablespoons flour
1/2 cup red wine
1-2 cups veggie stock, heated.
2 cups frozen peas
Mashed potato ingredients
1/2 cup full fat greek yogurt
1/4 cup butter or olive oil
1/2 cup panko bread crumbs
1 tablespoon olive oil
1/2 cup grated cheese
Pre-heat oven to 180C
Peel and boil potatoes. Mash with greek yogurt, butter and salt. Set aside.
Make the veggie filling: In a large frypan, heat oil, fry shallots and saute until fragrant.
Add mushrooms, carrots and WHOLE herbs. You will take out whole herbs later. Do not chop up herbs.
Saute until carrots are softened.
Make the gravy: Add tomato paste and flour to the pot and stir. Pour in red wine, (have a glass yourself)! and sizzle.
Scrape all browned bits off the bottom of the pan. Let the wine cook out for a couple of minutes.
Slowly add stock, stirring it in until a gravy starts to form.
Season with salt. Simmer over low heat to get it to thicken.
Press all of the mashed potato on the top. Make lines with a fork.
At this stage you can bake in the oven for around 20 minutes and then remove from the oven.
If you don’t have an oven continue to cook on very low heat over the stove.
Sprinkle with the panko bread crumbs over the top. Drizzle with olive oil and scatter the cheese.
Use flame thrower to cook the top, lightly grill, or replace in the oven for the final 10 minutes or until the top becomes golden and crunchy deliciousness.