Shepherd's Pie, Veggie Style
with Mushrooms and Caramelized Onions
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Veggie Stock Concentrate
Not included in your delivery
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.