Who doesn’t want gooey savory vegetables topped with potatoes?! Shepherd’s pie is one of those recipes I think about when it’s cold and rainy and you want something to warm you up. You get the best of both worlds – great flavorful vegetable mixture in a red wine/Worchestershire gravy, and then topped with creamy mashed potatoes. Comfort and nutrition never looked better together.
In the pictures I added my “Nut Parmesan” before putting it in the oven – not my greatest idea, and I knew it was going to burn before the potatoes browned… But all in all, it didn’t ruin it, it just wasn’t as pretty as I wanted it. So if you want to add the nut parmesan, wait till the very end or top your own dish off with it.
Try my Sauteed Kale as a side dish to the Shepherd’s Pie!
- 1 large onion, chopped
- 3-4 large carrots, chopped
- 1 clove garlic
- 1 tsp black pepper
- 3 springs fresh thyme
- 1 8oz package of mushrooms, quartered
- 1/2 cup frozen peas
- 2 tbsp flour
- 1 tbsp earth balance
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp Worchestershire sauce
- 1 cup vegetable broth MASHED POTATOES
- 5 russet potatoes
- 1/2 c earth balance butter
- 1 can full fat coconut milk, reserve only cream
- Salt and Pepper
- Nut Parmesan
- Preheat the oven to 400 degree F.
- Make you mashed potatoes and set aside. Chop your potatoes. Put them in a pot with just enough water to cover them and bring to a boil, reduce to simmer. Let them cook until they start falling apart. Drain the water, turn off heat. Add the earth balance and the coconut cream from the can and stir. The more you stir the creamier it will get. Season with salt and pepper to taste. To make them extra creamy I’ll use my emulsifier blender to finish it off to make sure everything is creamy.
- Make your filling. Heat medium skillet and add small onions, carrots, and mushrooms until mushrooms have let off most of their liquid. Season with the fresh garlic, black pepper, and fresh thyme. Cook until garlic is fragrant.
- Add in the 1 tbsp butter and the frozen peas. Sprinkle the flour and mix in. Add tomato paste, red wine, and Worchestershire sauce. Let it reduce slightly, then add in vegetable broth. Allow to reduce until you have a thick gravy. Season with salt and pepper to taste. Remove from heat.
- Grease a 9X13 pan, add in the vegetable/gravy mixture. Spoon the mashed potatoes over top.
- Bake for about 20 minutes or until mashed potatoes start to brown.
- Let cool for about 10 minutes. Serve as is or top with Nut Parmesan!