Vegetarian Shepherd's Pie topped with juicy mushrooms, carrots, peas and creamy mashed potatoes. Meet real food and comfortable food! Vegetarian shepherd’s pie! It's good. The season for Shepherd's Pie is coming and this very cozy vegetable version is floating in your house. And did you hear me when I said only vegetables? To be honest, I don't even need meat. I promise that these vegetables are delicious varieties.
In USA tbspoon provide the best Mediterranean diet meal plan delivery services. In this post, I will briefly explain about mashed potatoes I decided to put Greek yogurt in the potatoes to keep it healthy with a creamy and spicy taste (oh, very good). That said, if you want to make this a vegan shepherd's pie, use olive oil instead of butter and sprinkle the potatoes with non-dairy milk to make it golden. And what if you're gluten-free? I have a mashed potato trick for you-check out the FAQ. Can you still sniff it? Its red wine, garlic, olive oil, rosemary aromatherapy? If you're really looking ahead, do you say Shepherd's Pie is the perfect post-Thanksgiving recipe, as I also guess what you have in your fridge after Thanksgiving? The rest of the mashed potatoes. This is a great way to run out of some of those remaining holiday potatoes. It is important to note that this vegetarian shepherd's pie requires sweat as it is a complete and comfortable food that is faithful to the actual diet. A big fluffy sweater would be fine too. Blanket, slippers, and candle are all optional. But a big appetite will be necessary. I know you can deliver.
Ingredients:
Vegetarian Shepherd's Pie Stuffing:
• 2 tablespoons of olive oil
• 3 shallots, chopped (or onions and garlic)
• 16 ounces of fresh mushrooms, slices
• 6 carrots, peel and chop (about 2 cups)
• Fresh herbs to taste (rosemary, thyme, one twig of bay leaf)
• 2 tablespoons of tomato paste
• 2 tablespoons of flour
• 1/2 cup of red wine
• 1-2 cups of vegetable soup
• 1 teaspoon salt (more or less taste)
• 2 cups of frozen peas Mashed potatoes
• 6 Yukon Gold Potatoes (about pound 2)
• 1/2 cup full fat Greek yogurt
• 1/4 cup butter or olive oil
• Salt according to taste
Procedure
1. Prepare the mashed potatoes. Peel the potatoes. Cook until tender (make it easier to mash). Drain, puree and mix with yogurt and butter. The season to taste. (You can also use the instant pot method. This is quick and easy! I do.)
2. Prepare the vegetables. Heat the oil over medium to high heat in a large oven-proof saucepan. Add shallot and fry until fragrant. Add mushrooms, carrots and whole herbs (pull out the herbs later). Fry the carrots until tender.
3. Prepare the sauce. Put the tomato paste and flour in a pan and stir. Pour red wine (sizzle) and scrape the brown part from the bottom of the pan. Cook the wine for a minute or two. Slowly add the soup and stir until the sauce is ready. With salt. Boil over low heat to make it even thicker.
4. Bake: Remove herbs. Stir the peas, spread on mashed potatoes (butter to add flavor) and bake at 350 ° C for 15 minutes. I finished mine in a pottery setting for a few minutes, so it will be a nice brown on top.
Final Thoughts
I hope you can enjoy this post. If you want to send prepared meals as a gift to your friends and family you can order now! Tbspoons provide you the best delivery services to you.