Vegetarian Shepherds Pie
(from priorityboy86’s recipe box)
Prep time: 25 minutes
Cook time: 100 minutes
Serves 5 people
Categories: irish
Ingredients
- 3/4 pound of carrots
- 1/4 pound parsnip
- 1.5 pounds yellow potatoes
- 4 celery stalks
- 12oz green peas
- 8oz portabello mushrooms
- 1 large white onion
- 2lbs mashed potatoes
- 12oz parmesean cheese
- Garlic
- 4 cups vegetable stock
- Tomato Paste
Directions
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Cut all vegetables into mirpaux size pieces. Add all vegetables into a large stock pot. Fill pot with 4 cups vegetable stock or until just covering all vegetables. Season with garlic, kosher salt, pepper, italian herb seasonings (1-2 table spoons). boil 40-60 mins until vegetables are on the firmer side of done. Don’t let it turn into mush!
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Meanwhile, make mashed potatoes if you are not using pre-made potatoes.
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Once vegetables are done; drain but keep liquid from cooking and transfer to a separate pot. Reduce cooking liquid by 15-20% and add tomato paste to help thicken. Whisk until a smooth gravy / sauce.
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In a 9×13 casserole pan, place cooked vegetables into bottom of pan. Use a large spoon to help pack the vegetables so that there is a supportive layer for the mashed potatoes to sit on. Add enough gravy / sauce from reduction to keep vegetable moist, but do add to much. The liquid level should not rise above level of vegetables.
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Cover the vegetables with mashed potatoes so that the whole pan as a 1/2 inch layer or so mashed potatoes. Leave little ridges and peaks! Top with Parmesan cheese and bake in an oven 20-25 minutes at 400 degrees.
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Once done and cheese is golden brown on top, let sit for 10 minutes.
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Serve and enjoy!