Vegetarian Shepherd's Pie

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

Von Pinch of Yum · 75 Min.

Zutaten

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

Zubereitung

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.

Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.

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