Vegetarian Shepherd's Pie #potatoes #vegetable

Tó make up fór the meat I made sure tó use plenty óf vegetables, including mushróóms, which give a nice “meaty” umami flavór. I alsó added in a cup óf cóóked lentils fór bulk and extra prótein. Lentils are great because they cóók super fast, have a small shape, and a mild flavór that helps them blend really well intó recipes.

I óften use them half and half with meat tó stretch my dóllar, but that same technique alsó wórks well with vegetables. If yóu’re nót a fan óf lentils, nó wórries. Yóu can just leave them óut and yóu’ll still have a delicióus and hearty straight vegetable filling fór yóur vegetarian shepherd’s pie.

I made a secónd slightly smaller batch óf my Slów Cóóker Mashed Pótatóes tó tóp the pie, but yóu can use any type óf mashed pótatóes yóu like (make sure tó use vegetable bróth in yóur mashed pótatóes tó keep this recipe vegetarian).

Because the filling fór the vegetarian shepherd’s pie is slightly móre time cónsuming, taking a shórt cut ón the mashed pótató tópping is a góód way tó save sóme time and effórt. Yóu can even make them the day ahead (like I did). Just be sure tó warm them up befóre trying tó spread them óntó the pie because cóld mashed pótatóes dón’t exactly “spread.”

A cólórful vegetable medley and a rich brówn gravy make this Vegetarian Shepherd's Pie just as satisfying as its beef cóunterpart.

alsó try óur recipe Make Ahead Salad Sarah Salad Recipe

Ingredients

• 1 cup cóóked lentils (óptiónal)
• 2 clóves garlic 
• 1 yellów ónión 
• 1 Tbsp ólive óil 
• 3 carróts 
• 2 stalks celery 
• 8 óz. buttón mushróóms 
• 3/4 tsp salt 
• 1 tsp dried thyme 
• 1/2 tsp smóked paprika 
• Freshly cracked pepper 
• 1 Tbsp tómató paste 
• 1 Tbsp flóur 
• 1 cup vegetable bróth 
• 1 cup frózen peas 
• 4 cups mashed pótatóes

sóurce : bit.ly/2PNrlHN

Instructións

1. Mince the garlic and dice the ónión. Sauté the ónión and garlic with ólive óil in a large skillet óver medium heat until the ónións are sóft and transparent (3-5 minutes).
2. While the ónións and garlic are cóóking, peel and dice the carróts, dice the celery, and slice the mushróóms. ónce the ónións are sóft, add the carróts and celery tó the skillet and cóntinue tó sauté until the celery begins tó sóften slightly (5 minutes).
3. Finally, add the mushróóms, salt, thyme, smóked paprika, and freshly cracked pepper tó the skillet. Cóntinue tó sauté until the mushróóms have fully sóftened (3-5 minutes). Add the tómató paste and flóur tó the skillet. Stir and cóók the vegetables with the flóur and tómató paste until the vegetables are cóated and the pasty mixture begins tó cóat the bóttóm óf the skillet (abóut 2 minutes).
4. Add the vegetable bróth tó the skillet, stirring tó dissólve the flóur and tómató paste fróm the bóttóm óf the skillet. Allów the bróth tó cóme up tó a simmer, at which póint it will becóme slightly thicker. Stir in the cóóked lentils and frózen peas, and allów tó mixture tó heat thróugh.
5. Preheat the óven tó 400ºF. Póur the vegetable mixture intó a casseróle dish, ór use yóur skillet if it is óven safe. Spread the mashed pótatóes óut óver the surface óf the vegetables and gravy. Use yóur spóón tó make a decórative pattern in the mashed pótatóes, if desired.
6. Bake the shepherd's pie in the fully preheated óven fór 15 minutes, ór until everything is heated thróugh. Tó achieve a brówned surface ón the mashed pótatóes (óptiónal), turn ón the óven's bróiler (and place the pie under it, if nót already), and watch clósely until the tóp has brówned tó yóur liking.

Read móre óur recipe CROCK POT VEGETABLE LENTIL SOUP