Vegetable Shepherd's Pie
This cozy Vegetable Shepherd's Pie is hearty, healthy comfort food that will satisfy everyone!Vegetarian | Vegan | Gluten Free Options
Servings 8
Ingredients
Mashed Potatoes
- 4 large russet potatoes about 2.5 pounds, peeled
- 1/4 cup extra virgin olive oil
- 1 - 1 1/4 cup milk of your choice I like to use flax milk in this
- salt and pepper to taste
Filling
- 3 tablespoons olive oil
- 1/2 medium onion diced
- 3 stalks celery sliced
- 4-5 medium carrots diced
- 1 bay leaf
- 16 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 2 tablespoons all-purpose flour see notes to make this gluten-free
- 2 tablespoons tomato paste
- 2 teaspoons soy sauce or use gluten-free tamari
- 1 cup dry red wine
- 14 ounces frozen pearl onions
- 1 cup vegetable broth
- 16 ounces frozen peas
- salt and pepper to taste
Instructions
- Start by making your mashed potatoes. In a large pot over high heat, add the potatoes and bring them to a boil. Reduce to a lively simmer and cook until the potatoes are fork tender. Drain and add the olive oil, milk, salt and pepper. Mash the potatoes until smooth. Set aside.
- Preheat your oven to 350 degrees F. In a low, oven-safe pot, warm the olive oil over medium heat. Add the onions, celery, carrots and bay leaf. Cook until the onions become a bit translucent. Add the mushrooms and cook just until they begin to brown at the edges and the carrots have become tender. Add the garlic and thyme leaves and cook for just a minute. Add the flour and stir to combine. Add the tomato paste, soy sauce or tamari. Cook for just a few seconds then add the wine and the pearl onions. Continue cooking until the wine is mostly evaporated. Add the vegetable broth. Stir to combine. If you think you may need more broth, go ahead and add up to a half cup or so more. Add the peas. Bring the pot back to a simmer and continue to cook for 3 to 5 minutes. Add just a pinch of salt and some black pepper.
- Spread the mashed potatoes on top of the filling, making some swirls (they get browned and toasty in the oven) and drizzle just a smidge of olive oil over the top.
- Bake for 20 to 25 minutes. To really get a nice golden top, switch the oven to broil and raise the rack. Broil for just a couple of minutes…keep your eye on it, the broiler works super fast!
Notes
To make this gluten-free:
- Substitute the 2 tablespoons of all-purpose flour with either 2 teaspoons of cornstarch or 2 teaspoons or arrowroot. Be sure to create a slurry with the cornstarch or arrowroot with equal parts vegetable broth or water before adding it to the hot dish to prevent clumping.
- Substitute the soy sauce with gluten-free tamari. Be sure your tamari is labeled gluten-free.