Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie is a gluten free and dairy free side dish. For $1.33 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 207 calories, 6g of protein, and 6g of fat. 147 people have tried and liked this recipe. A mixture of herbs, vegetable broth, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of European cuisine. It is brought to you by Café Johnsonia. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 99%, this dish is spectacular. Try Vegetarian Shepherd's Pie, Vegetarian Shepherd’s Pie, and Vegetarian Shepherd’s Pie for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F.Place unpeeled potatoes in a pot and cover with water. Bring to a boil and cook until potatoes are tender. Drain water and carefully peel, if desired.Return potatoes to pan and mash well. Add the olive oil and almond milk. Mix well. Add salt and pepper to taste. Stir in chives and one of the minced garlic cloves. Set aside until ready to assemble the pie.Heat a large skillet over medium high heat. Add olive oil. Let heat for 30 seconds or so and add onions, garlic, and celery. Cook, stirring frequently, until vegetable start to soften. Add the other veggies, except the peas, vegetable broth, and herbs. Bring to a simmer. Cook until the carrots and parsnips are barely tender.If the liquid has evaporated, add a little water. Bring back to a simmer and slowly add the cornstarch slurry. Cook, while stirring constantly, until thickened. If the gravy is too thin, make a little more slurry with cornstarch and water.Taste and add salt and pepper, if needed. Transfer to a 3-quart casserole or baking dish. Spread mashed potatoes evenly over the top.Place in oven and let bake 20-25 minutes, or until the filling is bubbling the top has started to brown.Remove from oven and let stand a few minutes then serve.

 

Step by step:

1. Preheat oven to 400 degrees F.

2. Place unpeeled potatoes in a pot and cover with water. Bring to a boil and cook until potatoes are tender.

3. Drain water and carefully peel, if desired.Return potatoes to pan and mash well.

4. Add the olive oil and almond milk.

5. Mix well.

6. Add salt and pepper to taste. Stir in chives and one of the minced garlic cloves. Set aside until ready to assemble the pie.

7. Heat a large skillet over medium high heat.

8. Add olive oil.

9. Let heat for 30 seconds or so and add onions, garlic, and celery. Cook, stirring frequently, until vegetable start to soften.

10. Add the other veggies, except the peas, vegetable broth, and herbs. Bring to a simmer. Cook until the carrots and parsnips are barely tender.If the liquid has evaporated, add a little water. Bring back to a simmer and slowly add the cornstarch slurry. Cook, while stirring constantly, until thickened. If the gravy is too thin, make a little more slurry with cornstarch and water.Taste and add salt and pepper, if needed.

11. Transfer to a 3-quart casserole or baking dish.

12. Spread mashed potatoes evenly over the top.

13. Place in oven and let bake 20-25 minutes, or until the filling is bubbling the top has started to brown.

14. Remove from oven and let stand a few minutes then serve.

Nutrition Information:

covered percent of daily need

 

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