Adapted from: https://pinchofyum.com/vegetarian-shepherds-pie
- 2 tablespoons olive oil
- 3 shallots, minced (or sub 1 onion + 2 cloves garlic)
- 16 ounces fresh mushrooms, sliced
- 6 carrots, peeled and chopped (about 2 cups)
- 1 tsp herbes de provence
- 2 tablespoons tomato paste
- 2 tablespoons flour (or gluten-free alternative such as cornstarch)
- 1/2 cup red wine (or more broth)
- 1–2 cups veggie broth
- 1 teaspoon salt (more or less to taste)
- 2 cups frozen peas
- 6 red or yellow potatoes (about 2 pounds)
- 1/2 cup yogurt, sour cream, milk, or plant-based alternative
- 1/4 cup butter or vegan butter
- salt & pepper, to taste
- Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt/sour cream/milk and butter. Season to taste with salt & pepper.
- Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots (or garlic/onions) and sauté until fragrant. Add mushrooms, carrots, and herbs. Sauté until carrots are softened, but not brown.
- Make the gravy: Add tomato paste and flour/starch to the pot and stir. Pour in the red wine (or 1/2 cup broth) and scrape all the browned bits off the bottom of the pan. Let this cook for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
- Bake: Stir in the peas, spread the mashed potatoes on top (brush with melted butter/vegan butter, if desired), and bake for 15 minutes at 350. For a golden-brown top, broil after baking for just a few minutes (watch carefully as it will burn quickly).
- Scoop up a hearty serving and serve with a side salad or slice of fresh bread.
- Not a fan of mushrooms? Sub them for extra veggies, beans/lentils, or ground protein of choice.