Veggie Shepherd’s Pie

Too few ratings

Bill

Community Member

Difficulty

Medium 👍
60
min.
Preparation
4
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
16 oz Gold potato
2 tbsp sour cream
½ cup Shredded White Cheddar
8 oz button mushrooms
6 oz carrots
Yellow onion
¼ oz thyme
1½ tsp garlic powder
1 tbsp flour
1½ oz tomato paste
1 tbsp olive oil
3 tbsp butter
¾ cup Mushroom stock

Utensils

  • Large pot
  • Strainer
  • ladle
  • liquid measuring cup
  • 2 cutting boards
  • 2 knives
  • peeler
  • Herb stripper
  • Large ovenproof pan
  • Step 1/10

    • 16 oz Gold potato
    • Large pot
    • Strainer
    • ladle
    • liquid measuring cup
    • cutting board
    • knife

    Dice potatoes in 1/2” pieces and boil in a large pot of enough salted water to cover potatoes by 2” for 15-20 minutes. Reserve 1/2 cup of cooking liquid and drain. Keep covered off heat.

  • Step 2/10

    • 8 oz button mushrooms
    • 6 oz carrots
    • Yellow onion
    • ¼ oz thyme
    • knife
    • peeler
    • Herb stripper
    • cutting board

    Quarter mushrooms. trim, peel, and dice carrots into 1/2” pieces. Halve, peel, and dice onion. Strip thyme leaves from stems and mince the leaves.

  • Step 3/10

    • Large ovenproof pan

    Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and a large pinch of salt, cook 5 minutes until browned.

  • Step 4/10

    Add another drizzle of olive oil to pan and stir in carrots and onion. Cook 5-7 minutes until softened.

  • Step 5/10

    • 1½ tsp garlic powder
    • 1 tbsp flour
    • 3 tbsp butter

    Stir in 1 tbsp butter, minced thyme leaves, garlic powder, and flour. Cook for 1 minute.

  • Step 6/10

    • 1½ oz tomato paste

    Stir in tomato paste until fully incorporated.

  • Step 7/10

    • ¾ cup Mushroom stock

    Add 3/4 cup mushroom stock and scrape any brown bits off of bottom of pan. Bring to a boil then reduce heat to a low simmer and cook for 2-3 minutes until sauce has thickened.

  • Step 8/10

    • 2 tbsp sour cream
    • ½ cup Shredded White Cheddar

    Add sour cream, 2 tbsp butter, and half the white cheddar to potatoes and mash until smooth and creamy. Add splashes of reserved potato cooking water as needed.

  • Step 9/10

    Heat broiler to high. When filling is finished, add potatoes to top of pan and spread evenly, leaving 1” from edge of pan. Sprinkle potatoes with remaining white cheddar. Broil until cheese is melted and golden brown, 3-4 minutes.

  • Step 10/10

    Let rest for 5 minutes.

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