Shepherd's Pie, Veggie Style

Name: Shepherd's Pie, Veggie Style with Mushrooms and Caramelized Onions
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 8 ounce Button Mushrooms; 16 ounce Yukon Gold Potatoes; ¼ cup Parmesan Cheese; 1 unit Yellow Onion; 2 clove Garlic; 1 tablespoon Flour; 1 unit Veggie Stock Concentrate; 1 unit Carrots; 4 ounce Peas; ¼ ounce Thyme; 1 box Milk; unit Salt; unit Pepper; 1 tablespoon Olive Oil; 1 tablespoon Butter

with Mushrooms and Caramelized Onions

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Shepherd’s pie is best known as a meaty, stick-to-your-ribs sort of dish. But this recipe turns to mushrooms and sweet, jammy caramelized onions for a vegetarian variation that’s equally flavorful and just as sustaining. Rounded out with peas, carrots, and a blanket of mashed potatoes, it’s got all your favorite comfort foods packed into one perfectly pleasing pie.

Tags:

Veggie

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

8 ounce

Button Mushrooms

16 ounce

Yukon Gold Potatoes

¼ cup

Parmesan Cheese

(Contains: Milk)

1 unit

Yellow Onion

2 clove

Garlic

1 tablespoon

Flour

(Contains: Wheat)

1 unit

Veggie Stock Concentrate

1 unit

Carrots

4 ounce

Peas

¼ ounce

Thyme

1 box

Milk

(Contains: Milk)

Not included in your delivery

unit

Salt

unit

Pepper

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Energy (kJ)2075 kJ

Calories496 kcal

Fat19 g

Saturated Fat8 g

Carbohydrate68 g

Sugar16 g

Dietary Fiber13 g

Protein20 g

Cholesterol33 mg

Sodium474 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Pot

•Strainer

•Large Pan

•Baking Dish

•Potato Masher

Instructions

PDF

Wash and dry all produce. Preheat oven to 375 degrees. Peel and slice carrot into thin coins on a diagonal. Toss carrots on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned, about 20 minutes. Toss halfway through.

Cut potatoes into 1-inch cubes. Place in a medium pot with enough water to cover by 1 inch and a large pinch of salt. Bring to a boil and cook until easily pierced with a knife, about 15 minutes. Drain and return to pot.

Meanwhile, halve, peel, and thinly slice onion. Thinly slice mushrooms. Strip leaves off thyme and discard stems. Mince garlic.

Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add mushrooms and cook until golden brown, about 6 minutes. Remove from pan and set aside. In same pan, heat another drizzle of olive oil over medium heat. Add onions and season with salt and pepper. Cook until softened, about 6 minutes.

Add ¼ cup water, garlic, peas, and thyme to pan. Cook until very soft, about another 3 minutes. Sprinkle ½ TBSP flour (we sent more) onto onion mixture and stir 1 minute. Add ½ cup water and stock concentrate. Stir until thickened, 1-2 minutes. Add mushrooms and stir to combine. TIP: If your pan is not ovenproof, transfer mixture to a baking dish.

With a fork or potato masher, mash potatoes with ¼ cup milk (we sent more) and 1 TBSP butter. Season with salt and pepper. Spread potatoes over mushroom mixture and sprinkle with Parmesan cheese. Bake until cheese has melted and pie is bubbly, about 5 minutes. Serve with roasted carrots.