Veggie Shepherd’s pie
Happy St. Patrick’s Day!
Holiday’s give me an excuse to cook up something new and unique to add to my weekly menu. Taking a veggie turn on the classic Shepherd’s pie, you won’t even believe that there isn’t any meat in it!
INGREDIENTS
1 cup diced white mushrooms
1 cup diced portobello mushroom
2 small yellow onions diced
6 Gold potatoes
2 bags of frozen vegetable medley (corn, peas, carrots, green beans)
1tbsp minced garlic
Sour cream
Green onion
2 sprigs of rosemary
1 large bay leaf
1 tbsp thyme
Truffle olive oil (I used Private Selection brand)
1/4 cup Worcestershire sauce
1 tbsp balsamic vinegar
1 cup vegetable stock
1/2 stick butter
1tbsp corn starch + 2x water.
Salt & Pepper
RECIPE
Rinse potatoes and cut them in half. Bring a large pot of salted water to boil and add potatoes.
In the meantime, dice up your mushrooms and onions.
Heat a drizzle of truffle olive oil in a large pan over medium heat. Add garlic until aromatic (>1min).
Add the onions, rosemary & bay leaf. Sauté until brown ~7 mins.
Add mushrooms, 1 tbsp of butter, salt, pepper and thyme. Continue to sauté for ~5 mins/mushrooms are tender. Pour in balsamic vinegar and Worcestershire.
Steam veggies based on package directions (in the microwave)
Add steamed veggies to pan, then wait and let the veggie mixture create its own reduction. Pour in vegetable stock and corn starch to thicken reduction. Let simmer.
Preheat oven to 400°F.
Potatoes will be ready when they are very soft to a pierced touch. Drain them, put back in pot, add in rest of butter and mash. Add 3 heaping spoonfuls of sour cream and fold in using wooden spoon. Salt and pepper to taste.
In a baking dish, evenly spread your sautéd, gravyed up vegetable concoction (make sure to remove bay leaf and rosemary stems). Once it’s all in there, you’ll top it off with and evenly spread mashed potato layer. Season the top with salt, pepper, and a drizzle of truffle olive oil. Pop it in the oven.
Everything is already cooked and edible, but the oven baking adds a golden goodness to the potatoes, and gets the veggie gravy moving throughout.
Keep an eye on it, but after 15-20 minutes you should be golden and ready to go. Be careful, because it will be hot! But spoon out onto a plate and enjoy. Happy St. Patrick’s day!