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Vegetarian Shepherd’s Pie Recipe

   
 

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     Vegetarian Shepherd’s Pie

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 cloves garlic
1 onion
1 Tablespoon oil
3 carrots
2 stalks celery
8 oz button mushrooms
3/4 tsp salt
1 tsp dried thyme
1/2 tsp smoked paprika
 
Freshly cracked pepper
1 Tablespoon tomato paste
1 Tablespoon flour
1 cup vegetable broth
1 cup frozen peas
4 cups mashed potatoes

Instructions
Mince the garlic and dice the onion. Sauté the onion and garlic with oil in a large skillet over medium heat until the onions are soft and transparent. (3-5 minutes) Peel and dice the carrots, dice the celery, and slice the mushrooms. Once the onions are soft, add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly (5 minutes).
Finally add the mushrooms, salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened (3 - 5 minutes). Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste until the vegetables are coated and the pasty mixture begins to coat the bottom of the skillet (about 2 minutes).
Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will become slightly thicker. Stir in the cooked lentils and frozen peas, and allow the mixture to heat through.
Preheat the oven to 400. Pour the vegetable mixture into a casserole dish. Spread the mashed potatoes out over the surface of the vegetables and gravy. Bake the shepherd’s pie for 15 minutes, or until everything is heated through. To obtain a browned surface on the potatoes broil for a few minutes, but watch closely so it doesn’t burn.
Serving Suggestions
I haven’t tried this recipe yet but it looks so good.


Originally Submitted
3/27/2018





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