Vegetarian Shepherd's Pie

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup frozen peas
• 1 cup diced mushrooms
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 cups vegetable broth
• 2 cups mashed potatoes (prepared from 2 large potatoes)
• 1/2 cup shredded cheddar cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened.
3. 3 Add carrot, celery, and mushrooms; cook until tender.
4. 4 Stir in tomato paste and thyme, then pour in vegetable broth. Simmer for 10 minutes.
5. 5 Mix in frozen peas and remove from heat.
6. 6 Transfer veggie mixture to a baking dish and spread mashed potatoes on top.
7. 7 Optional: Sprinkle cheddar cheese over the potatoes.
8. 8 Bake for 25-30 minutes until bubbly and golden.
9. 9 Let rest for 5 minutes before serving.

Nutrition

Tips

• Use leftover mashed potatoes to save time.
• Feel free to add other veggies like corn or green beans.
• For a vegan option, skip the cheese or use a vegan alternative.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with a drizzle of gravy for extra richness.

FAQ