From Sally's Baking Addiction
Vegetarian Shepherd's Pie
- Time
- 1 hr 30 min
- Makes
- 8
- Ingredients
- 23
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Ingredients
- 3 Tablespoons (45ml) extra-virgin olive oil
- 1 cup (130g) diced onion
- 1 cup (130g) diced carrots
- 1/2 cup (65g) sliced celery
- 8 ounces (227g) sliced mushrooms
- 3 garlic cloves, minced
- 1/2 cup (120ml) red wine
- 1 teaspoon red wine vinegar (or another vinegar you have on hand)
- 3 Tablespoons (50g) tomato paste
- 2 cups (480ml) vegetable broth
- 1 can (15 ounces/425g) white beans, drained and rinsed
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon dried)
- 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 dried bay leaf
- 1 and 1/2 cups (150–250g) frozen mixed vegetables (do not thaw)*
- 2 pounds (907g) russet or gold potatoes, peeled and chopped in 1-inch chunks
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1/4 cup (60g) sour cream (or plain Greek yogurt, whole milk, or heavy cream)
- 1/2 teaspoon salt
- 3/4 cup (85g) shredded sharp white cheddar cheese (optional)
Nutrition
- Calories
- 321 calories
- Fat
- 14.8 g
- Serving size
- 1 serving
- Fiber
- 5.4 g
- Sugar
- 6.1 g
- Sodium
- 578 mg
- Protein
- 10.6 g
- Trans fat
- 0.1 g
- Cholesterol
- 24.9 mg
- Carbohydrate
- 36.3 g
- Saturated fat
- 6.1 g
As published by Sally's Baking Addiction.
The method
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