Vegetarian Shepherd's Pie

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

Por Pinch of Yum · 75 min

Ingredientes

Olive oil2 colheres de sopa
Shallot · minced3
Mushroom · sliced16 oz
Carrot · peeled chopped6
Rosemary1 ramo
Thyme1 ramo
Bay leaf · dried1
Tomato paste2 colheres de sopa
Flour2 colheres de sopa
Red wine½ xícara
Vegetable broth1–2 xícaras
Salt1 colher de chá
Pea · frozen2 xícaras
Potato6
Greek yoghurt½ xícara
Butter or olive oil¼ xícara

Modo de preparo

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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