Vegetable Shepherd’s Pie
Shepherd's Pie is traditionally made with lamb or mutton, but this vegetarian version substitutes meat with vegetables for a delicious and nutritious twist.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 500 gram Potatoes
- 200 gram Carrots
- 150 gram Peas
- 150 gram Onion
- 2 clove Garlic
- 1 cup Vegetable Stock
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Thyme
- 1 tablespoon Cornstarch
- 1 cup Milk
- 100 gram Cheddar Cheese
Instructions
- Peel and dice the potatoes. Boil them until tender.
- In a separate pan, heat olive oil and sauté the onion and garlic until golden.
- Add the carrots, peas, thyme, salt, and black pepper. Cook for 5 minutes.
- Add vegetable stock and simmer for 10 minutes.
- In a small bowl, mix cornstarch with water to make a slurry.
- Add the slurry to the vegetable mixture and cook until thickened.
- Drain the potatoes and mash them with butter and milk.
- Preheat the oven to 200°C (400°F).
- Transfer the vegetable mixture to a baking dish and top with mashed potatoes.
- Sprinkle grated cheddar cheese on top.
- Bake for 20 minutes or until golden and bubbly.
- Let it rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.