Vegetarian Shepherds Pie

Picture from: eatmedelicious
Image Credit: Ashley

Vegetarian Shepherd's Pie

“This shepherd's pie is like mashed potatoes with lots of vegetables and a sort of vegetable gravy. I don't imagine it's very authentic but it was good and that is, of course, the important thing!” Ashley

Ingredients:

Mashed potato topping (Make this first):

2 large potatoes

1 tablespoon butter (or oil)

½ cup milk

3 large cloves garlic, minced

Salt & pepper, to taste

½ cup minced fresh parsley

Vegetable Hash:

1 tablespoon oil

1½ cups minced onions

4 large cloves garlic, minced

1 teaspoon salt

Fresh black pepper to taste

1 stalk celery, finely minced

1 pound mushrooms, chopped

1 pound zucchini, diced

1 medium bell pepper, minced

2 teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried oregano

1 cup peas (fresh or frozen)

¾ cup grated cheddar cheese (leave out to make vegan)

Cayenne to taste

Paprika

Preparation:

Make the mashed potato topping:

Peel or scrub the potatoes, and cut them into 1 inch chunks.

Cook in plenty of boiling water until soft.

Drain and transfer to a medium-large bowl.

Add butter, garlic, and milk, and mash well.

Add salt and black pepper to taste, and stir in the parsley.

Set aside.

Make the vegetable hash (and assembly):

Preheat oven to 350F.

Have ready a 2 quart casserole or its equivalent (for example a 9 x 13-inch baking pan).

Heat the oil in a large, deep skillet or a Dutch oven.

Add the onion, and sauté over medium heat for about 5 minutes, or until it begins to soften.

Add garlic, salt, pepper, celery, mushrooms, zucchini, and bell pepper.

Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring 

frequently.

Add the herbs, stir, and cover again.

Cook for about 5 more minutes, or until the zucchini is perfectly tender.

 Remove from heat.

Stir in the peas and cheese.

Add cayenne to taste.

Transfer this mixture to the casserole or baking pan, and spread it out.

Spoon and spread the mashed potatoes over the vegetables.

Dust generously with paprika.

Bake uncovered for 25 to 30 minutes, or until lightly browned on top and bubbly around the 

edges.

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