Name: Vegetarian Shepherd's Pie
Prep time: 50 min
Cook time: 50 min
Yield: 6
Ingredients: 6 garlic cloves -; 1/4 teaspoon olive oil -; 1-1/2 pounds potatoes, peeled and cubed -; 3 tablespoons vegetable broth -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; Filling: -; 1 medium onion, chopped -; 1 tablespoon olive oil -; 2 garlic cloves, minced -; 1 pound sliced baby portobello mushrooms -; 8 ounces frozen vegetarian meat crumbles -; 2 medium carrots, sliced -; 2 celery ribs, chopped -; 3/4 cup vegetable broth, divided -; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed -; 1 tablespoon reduced-sodium soy sauce -; 1/2 teaspoon salt -; 1/4 teaspoon pepper -; 2 tablespoons all-purpose flour -; 1 cup frozen peas -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Shepherd's Pie

1. 6 garlic cloves -

2. 1/4 teaspoon olive oil -

3. 1-1/2 pounds potatoes, peeled and cubed -

4. 3 tablespoons vegetable broth -

5. 1/4 teaspoon salt -

6. 1/8 teaspoon pepper -

7. Filling: -

8. 1 medium onion, chopped -

9. 1 tablespoon olive oil -

10. 2 garlic cloves, minced -

11. 1 pound sliced baby portobello mushrooms -

12. 8 ounces frozen vegetarian meat crumbles -

13. 2 medium carrots, sliced -

14. 2 celery ribs, chopped -

15. 3/4 cup vegetable broth, divided -

16. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed -

17. 1 tablespoon reduced-sodium soy sauce -

18. 1/2 teaspoon salt -

19. 1/4 teaspoon pepper -

20. 2 tablespoons all-purpose flour -

21. 1 cup frozen peas -

How to cook deliciously - Vegetarian Shepherd's Pie

1. Stage

Preheat the oven to 425°F. Place garlic on a double thickness of heavy-duty foil. Drizzle with olive oil, and wrap the foil around the garlic. Bake for 15 to 20 minutes. Remove the roasted garlic from the oven, and let it cool for 10 to 15 minutes. Editor’s Tip: If you love roasted garlic, use this opportunity to roast the whole head. You won't even need to peel it! Learn more in our guide for roasting garlic.

2. Stage

Place the potatoes in a Dutch oven, and cover them with water. Bring the water to a boil. Reduce the heat, and cover the Dutch oven. Cook for 10 to 15 minutes or until tender. Drain the potatoes.

3. Stage

Mash the potatoes with the broth, salt and pepper. Squeeze the softened garlic cloves into the potatoes, and mix well. Editor’s Tip: There are several ways to mash potatoes. Run the potatoes through a food mill for the smoothest mashed potatoes, or use a handheld potato masher for a rustic mash.

4. Stage

Preheat the oven to 350°. In a large nonstick skillet, saute the onion in oil until tender. Add the garlic, and cook for one minute. Stir in the mushrooms, meat crumbles, carrots and celery. Cook and stir for five minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper. Cover, and cook for 10 minutes.

5. Stage

In a small bowl, whisk together the flour and remaining broth until smooth. Gradually stir the flour mixture into the skillet. Bring the mixture to a boil. Cook and stir for one minute or until thickened. Stir in the peas. Editor’s Tip: The flour and broth mixture is known as a "slurry." It’s used to thicken sauces like in this shepherd’s pie filling. You can swap in a gluten-free thickener like cornstarch or arrowroot if desired.

6. Stage

Transfer the vegetable filling to an 8-inch square baking dish coated with cooking spray. Cover the vegetable filling with the mashed potatoes. Bake, uncovered, for 30 to 35 minutes or until heated through. Editor’s Tip: To give the shepherd's pie a smooth look, use the back of a spoon to even out the potatoes. Or create a rustic look by dragging a fork or spoon through the potatoes to create craggy edges.