Dinner for 8

Vegetarian Shepherd's Pie

Name: Vegetarian Shepherd's Pie
Total time: 55 min
Yield: 8 servings
Cuisine: British and Irish
Ingredients: 2 tbsp olive oil; 3 shallots; 16 oz fresh mushrooms; 6 carrots; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 dried bay leaf; 2 tbsp tomato paste; 2 tbsp flour; 1/2 cup red wine; 1 1/2 cups veggie broth; 1 tsp salt (optional); 2 cups frozen peas; 6 yukon gold potatoes; 1/2 cup full fat greek yogurt; 1/4 cup butter or olive oil; salt to taste (optional)

Herbed mushrooms, vegetables, peas, and gravy bake beneath creamy mashed potatoes in a warm casserole.

$1.79per serving $

55 minstart to table

8servings

British and Irish Vegetarian Budget Family Dinners Cold-weather comfort

Ingredients

2 tbsp olive oil
3 shallots
16 oz fresh mushrooms
6 carrots
1 sprig fresh rosemary
1 sprig fresh thyme
1 dried bay leaf
2 tbsp tomato paste
2 tbsp flour
1/2 cup red wine
1 1/2 cups veggie broth
1 tsp salt (optional)
2 cups frozen peas
6 yukon gold potatoes
1/2 cup full fat greek yogurt
1/4 cup butter or olive oil
salt to taste (optional)

Steps

Heat the oven to 400 F and boil the potatoes in salted water for 15 minutes, until tender.
Heat olive oil in a large skillet, then cook shallots, mushrooms, and carrots for 8 minutes.
Stir in rosemary, thyme, bay leaf, tomato paste, and flour, then cook for 2 minutes.
Pour in the red wine and vegetable broth, add peas, and simmer for 8 minutes; remove the bay leaf and herbs.
Drain and mash the potatoes with Greek yogurt and butter or olive oil until smooth.
Spread the filling in a 9-by-13-inch baking dish, cover it with potatoes, and bake for 17 minutes.