Vegetarian Shepherd's Pie

Name: Vegetarian Shepherd's Pie
Total time: 75 min
Ingredients: 2 tbsp Olive oil; 3 Shallot, minced; 16 oz Mushroom, sliced; 6 Carrot, peeled chopped; 1 sprig Rosemary; 1 sprig Thyme; 1 Bay leaf, dried; 2 tbsp Tomato paste; 2 tbsp Flour; ½ cups Red wine; 1–2 cups Vegetable broth; 1 tsp Salt; 2 cups Pea, frozen; 6 Potato; ½ cups Greek yoghurt; ¼ cups Butter or olive oil

By Pinch of Yum · 75 min

Ingredients

Olive oil2 tbsp
Shallot · minced3
Mushroom · sliced16 oz
Carrot · peeled chopped6
Rosemary1 sprig
Thyme1 sprig
Bay leaf · dried1
Tomato paste2 tbsp
Flour2 tbsp
Red wine½ cups
Vegetable broth1–2 cups
Salt1 tsp
Pea · frozen2 cups
Potato6
Greek yoghurt½ cups
Butter or olive oil¼ cups

Instructions

Peel the potatoes and boil them until a fork goes in easily. Drain, mash, and mix in the yogurt and butter. Season to taste.
Heat the oil in a large oven-safe pot over medium heat. Add the shallots and cook until fragrant.
Add the mushrooms, carrots and whole herbs. Cook until the carrots soften. Later you will remove the herbs.
Stir in the tomato paste and flour. Pour in the red wine and scrape the browned bits from the bottom of the pot. Let it cook for a minute or two.
Slowly stir in the broth until a gravy forms. Season with salt and simmer on low until thickened further.
Remove the rosemary, thyme and bay leaf. Stir in the peas.
Spread the mashed potatoes over the top and brush with butter. Bake at 350°F for 15 minutes.
Finish under the broiler for a few minutes until the top is nicely browned.

Summarized from Pinch of Yum's video. Watch it for the details.

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Carrot Potato Mushroom Yoghurt Shallot Tomato paste Pea Greek yoghurt

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