07 Sep Vegetarian Shepherd’s Pie
These colder days call for comfort foods and this healthy vegetarian dish is packed full of goodness! It has recently become a favourite in my home.
Ingredients:
1 tablespoon coconut oil
2 garlic cloves, minced
1 leek, chopped
3 stalks of celery, chopped
2 carrots, sliced
2 cups mushrooms, sliced
1 cup corn
¼ cup parsley, chopped
1 tablespoon tomato paste
1 teaspoon thyme
1 teaspoon sage
1 teaspoon pepper
1 teaspoon salt
2 cups veggie broth
1 tablespoon corn flour
For the potato topping
4 potatoes, peeled and chopped
1 tablespoon butter
½ cup milk of your choice
1 teaspoon salt
1 teaspoon pepper
Method:
- Preheat oven to 220ºC.
- In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
- Add celery and carrots, stir for 5 minutes.
- Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
- Add veggie stock in half-cup increments, allowing it to come to a simmer before adding more. Add corn flour, then mix. Continue mixing until the mixture thickens. Once thick, remove from heat and pour into a pie dish.
- Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender. Remove from heat and drain.
- Mash potatoes then add butter, milk, salt, and pepper.
- Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
- Bake pie for 20-25 minutes.
Allow to cool for five minutes and enjoy!
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