Root Veg Shepherds Pie
Use any root vegetables you have on hand for this simple, hearty, vegetarian shepherd’s pie.
Substitutes:
- No carrots? Use any root vegetables of your choice for this recipe, such as turnip, squash or swede.
- Vegan? Use plant based milk and butter instead.
Prep time: 20 minutes
Cook time: 39 minutes
Total time: 59 minutes
Servings: 4
Ingredients:
1 Onion
1 Carrot
1 Parsnip
200 g Mushrooms
1 tsp Dried thyme
2 Bay leaves
2 tbsp Tomato paste
1 tbsp Plain flour
125 ml Red wine
250 ml Vegetable stock
100 g frozen peas
297 g Potatoes
59 g Unsalted butter
99 ml Milk of choice
2 tbsp Olive oil
Salt & pepper
Recipe:
- Make the mashed potatoes: Peel and cut the potatoes into chunks. Add to a saucepan, cover with water and season with 1 teaspoon of salt. Boil until fork tender, then drain, mash, and mix in milk and butter.
- Prepare the veggies: Finely chop the onion. Cut the carrot and parsnip into small cubes. Finely slice the mushrooms.
- Cook the veggies: In a medium oven-safe pan, heat the oil over medium heat. Add onion and sauté until fragrant. Add mushrooms, carrot, parsnip, thyme and bay leaves. Sauté until carrot and parsnip are softened.
- Make the gravy: Add tomato paste and flour to the pan and stir. Pour in the red wine and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Add the broth and simmer over low heat until thickened. Season to taste with salt and pepper.
- Bake: Preheat the oven to 200C/180c fan/6 gas mark. Remove the bay leaves. Stir in the peas, spread the mashed potatoes on top, brush with a little melted butter, and bake for 15 minutes. Finish on the grill setting for a few minutes to get it nice and brown on top.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
