Vegetarian Shepherd's Pie

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

De Pinch of Yum · 75 min

Ingredientes

Olive oil2 cdas.
Shallot · minced3
Mushroom · sliced16 oz
Carrot · peeled chopped6
Rosemary1 ramita
Thyme1 ramita
Bay leaf · dried1
Tomato paste2 cdas.
Flour2 cdas.
Red wine½ tazas
Vegetable broth1–2 tazas
Salt1 cdta.
Pea · frozen2 tazas
Potato6
Greek yoghurt½ tazas
Butter or olive oil¼ tazas

Preparación

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.

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