Mushroom and Caramelized Onion Shepherd’s Pie with Roasted Carrots and Brussels Sprouts
A winter favorite, with a veggie twist! This vegetarian shepherd’s pie combines mashed potatoes and hearty mushroom ragout – a match made in heaven! Caramelized onion and Parmesan cheese amps up the flavor in this classic dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
12 ounce
Yukon Gold Potatoes
1 ounce
Parmesan Cheese
(Contains Milk)
1 unit
Yellow Onion
2 clove
Garlic
1 tablespoon
Flour
(Contains Wheat)
1 unit
Veggie Stock Concentrate
6 ounce
Carrots
8 ounce
Brussels Sprouts
¼ ounce
Thyme
4 ounce
Milk
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Preheat the oven to 375 degrees. Peel and cut the potatoes into ½-inch cubes. Place them in a medium pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for about 15 minutes, or until easily pierced with a knife. Drain, return to the pot, and add 1 Tablespoon butter and ¼ cup milk. Mash with a fork or potato masher. Season with salt and pepper.
While the potatoes cook, trim and halve the Brussels sprouts lengthwise. Peel and cut the carrot into ¼-inch slices on a diagonal. Toss the carrots and Brussels sprouts on a baking sheet with a drizzle of oil and season with salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.
Halve, peel, and thinly slice the onion. Thinly slice the mushrooms. Strip the thyme off the sprigs and discard the sprigs. Mince the garlic.
Heat a drizzle of oil in a pan over medium-high heat. Add the mushrooms and cook, tossing occasionally, for about 6 minutes, until golden brown. Set aside. In the same pan, heat another drizzle of oil over medium heat. Add the onions and cook, tossing, for 6-7 minutes, until softened and slightly caramelized. Add the garlic, thyme, and ¼ cup water and cook until jammy, for about 3 minutes. Season with salt and pepper.
Add ½ tablespoon flour (we sent you 1 tablespoon) to the pan and cook, stirring, for 1 minute. Add ½ cup water and the stock concentrate and stir to combine thoroughly. Bring to a boil, stirring, until thickened. Return the mushrooms to the pan.
Transfer the mushroom and onion mixture to a small (8”x 8”) baking dish and spread evenly with the mashed potatoes. Sprinkle with Parmesan cheese and place in the oven for about 5 minutes, until melted and bubbly.
Serve the shepherd’s pie straight out of the oven with the roasted Brussels sproutsand carrots to the side. Enjoy!
