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.
Ingredients
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
Utensils
Instructions
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.
