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Vegetarian Shepherd's Pie

VEGETARIAN SHEPHERD’S PIE😍

A delicious meatless Monday dinner that doubles as a delicious Thanksgiving side dish for your vegetarian friends and family? Yes please. Fresh herbs, tender veggies, and a savory broth all topped with a creamy hug of mashed potatoes. Vegan and Whole30 friendly, you’re gonna wanna make this one ASAP! 


Serves 4-5.

Ingredients:

For the Vegetarian Shepherd’s Pie:

  • 2 14oz containers of mirepoix from Trader Joe’s (or 2 chopped yellow onions, 4 chopped celery stalks, 6 medium carrots - about 2 cups each)

  • 16 oz crimini mushrooms

  • 3 cloves minced garlic

  • 2 sprigs fresh thyme and rosemary, chopped

  • 2 tbsps olive oil

  • 2 tbsps arrowroot flour (sub for regular flour if not on Whole 30)

  • 32 oz vegetable broth (about 4 cups)

  • 5-6 yukon gold potatoes (about 2 pounds), peeled chopped into 1” chunks

  • 3 tbsps ghee (use olive oil for vegan)

  • ½ cup lite canned coconut milk

  • Salt and pepper to taste


Directions:

For the Vegetarian Shepherd’s Pie:

  • Chop mushrooms into bite sized pieces - it’s okay to have them uneven, it will allow for more texture.

  • Add chopped potatoes and 2½ cups broth with a pinch of salt to a large pot and bring to a boil. Cover and reduce for 9-10 minutes or until fork tender.

  • Meanwhile, in a large oven safe skillet, add in a drizzle of olive oil and the onions, carrots, and celery. Season with a pinch of salt and pepper and cook for 2-3 minutes.

  • Add in the chopped mushrooms and cook on high for another 3-4 minutes. Add in the garlic and chopped herbs and cook for 1 more minute.

  • Sprinkle arrowroot over the veggies and cook for 1 minute until well incorporated.

  • Add in 1½ cups broth on medium-low and cook, stirring frequently until liquid has thickened.

  • Heat up the coconut milk and ghee (or olive oil for vegan) in a small saucepan until warm.

  • Drain the potatoes and mash, slowly adding in the coconut milk and ghee or olive oil until smooth. Taste and season with more salt.

  • Top the veggies with the mashed potato mixture and brush with more ghee or olive oil. You can drag a fork on top to make it look pretty!

  • Broil for 5 minutes until the top has slightly browned and serve!