Shepherd's Pie, Veggie Style
with Mushrooms, Peas, and Roasted Carrots
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.
Ingredients
8 ounce
Carrot
16 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
8 ounce
Button Mushrooms
¼ ounce
Thyme
2 clove
Garlic
4 ounce
Peas
½ tablespoon
Flour
(Contains Wheat)
1 unit
Veggie Stock Concentrate
¼ cup
Milk
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 375 degrees. Slice carrots into thin coins on a diagonal. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, about 20 minutes, tossing halfway through.
Cut potatoes into 1-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain and return to pot.
Meanwhile, halve, peel, and thinly slice onion. Trim, then thinly slice mushrooms. Strip leaves from thyme; discard stems. Mince garlic.
Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add mushrooms and cook, tossing, until tender and browned, about 6 minutes. Remove from pan and set aside. Reduce heat under pan to medium and add another drizzle of olive oil. Add onion and season with salt and pepper. Cook, tossing, until softened, about 6 minutes.
Stir ¼ cup water, garlic, peas, and thyme into pan. Cook until mixture is thick and onions are jammy, about 3 minutes. Sprinkle over ½ TBSP flour (we sent more), stir, and let cook another minute. Stir in ½ cup water and stock concentrate. Let simmer until saucy, 1-2 minutes. Return mushrooms to pan and stir to combine. TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.
Add ¼ cup milk (we sent more) and 1 TBSP butter to pot with potatoes, then mash with a potato masher or fork until smooth. Season with salt and pepper. Evenly spread potatoes over mixture in pan and sprinkle with Parmesan. Bake in oven until cheese is melted and sauce is bubbly, about 5 minutes. Serve with carrots on the side.
