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

Make the mashed potatoes: peel the potatoes and boil until fork-tender. Drain, mash, and mix in the yogurt and butter. Season to taste.
In a large oven-safe pot over medium heat, heat the oil. Add the shallots and saute until fragrant. Add the mushrooms, carrots and whole herbs and saute until the carrots soften. Remove the herbs later.
Stir in the tomato paste and flour. Pour in the red wine, scraping up the browned bits, and let it cook for a minute or two. Slowly stir in the broth until a gravy forms, then season with salt. Simmer on low until thickened further.
Remove the herbs. Stir in the peas, spread the mashed potatoes on top, brush with butter if you like, and bake at 350 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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