Vegetarian Shepherd's Pie with Mushrooms
There is nothing more comforting than a vegetarian shepherd's pie with a slightly crispy mashed potato topping and rich vegetable and gravy filling. The perfect thing to warm you up.
Servings 4 servings
Calories 218kcal
Ingredients
- 4 Potatoes peeled and chopped
- 3 Carrots peeled and chopped
- 1 Leek chopped
- 1 Onion chopped
- 150 g Mushroom sliced
- 1 tablespoon Flour
- 2 sprigs Thyme
- 500 ml Vegetable Stock
- 80 ml Red Wine
- 4 cloves Garlic crushed
- 1 tablespoon Tomato Puree
- 50 ml Milk
- 1-2 tablespoon Butter
- Salt and Pepper
Instructions
- Add the potatoes to a pot of boiling water with a pinch of salt and cook for 10-15 minutes until soft.
- Heat a little oil in a large pot and add the carrots, leek and onion and cook for a couple of minutes until softened then add the mushrooms and garlic and cook for a few minutes longer.
- Add the tomato puree, flour and thyme followed by the stock and wine. Bring to a simmer and cook for about 10 minutes until the sauce is thickened.
- In the meantime mash the potatoes with milk and butter and a sprinkling of salt and pepper until the texture is to your liking. I would try not to go too sloppy here so that it doesn't mix with the sauce when you top the pie.
- Pour the vegetables into an ovenproof dish and top with the mashed potato. Gently spread the potato with the back of a spoon until it coves the whole pie. Drag a fork across the top to add a pattern if desired.
- Place under a medium-high grill (broiler) for 10-15 minutes until browned and crispy.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 218kcal | Carbohydrates: 38g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 589mg | Potassium: 1120mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8425IU | Vitamin C: 29.7mg | Calcium: 106mg | Iron: 6.8mg