How to Make Favorite Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie. Heat oil in a medium pot over medium. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth.

Vegetarian Shepherd's Pie Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Make the gravy: Add tomato paste and flour to the pot and stir.

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegetarian shepherd's pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegetarian Shepherd's Pie is one of the most well liked of recent trending foods on earth. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. Vegetarian Shepherd's Pie is something that I have loved my entire life. They are fine and they look wonderful.

Heat oil in a medium pot over medium. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth.

To begin with this particular recipe, we must prepare a few ingredients. You can have vegetarian shepherd's pie using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Shepherd's Pie:

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In a saucepan, boil potatoes until done. Stir in half and half, peas, salt and pepper. In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Heat the oven on low broil and place a rack in the upper third.

Steps to make Vegetarian Shepherd's Pie:

Preheat oven to 425F..
Heat pan with oil and brown ground meat with onions..
Season with garlic, thyme, rosemary, and salt..
Add carrots and peas.
Dissolve cornstarch into stock. Add mixture to ground meat and cook for 2-3 mins until thicken. Set aside..
Boil potatoes until cooked. Peel and mash. Season to taste..
Add meat mixture to baking dish. Top with mashed potatoes..
Sprinkle panko + parmesan mixture over top..
Bake covered for 15 mins. Remove cover and continue baking for 5-10 mins..

To make the filling: In a large cast-iron or heavy-bottomed skillet, heat the olive oil over medium heat. Add the mushrooms, carrots, rosemary, and thyme. Place the potatoes in a large soup pot and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add in the yogurt, salt and pepper and mash to your liking.

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