This recipe is from Hello Fresh
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.
1. Prep and cook the potatoes: 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.
2. Roast the carrots and Brussels sprouts: 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.
3. Prep the remaining ingredients: Halve, peel, and thinly slice the onion. Thinly slice the mushrooms. Strip the thyme of the sprigs and discard the sprigs. Mince the garlic.
4. Start the shepherd’s pie: 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 sofened and slightly caramelized. Add the garlic, thyme, and ¼ cup water and cook until jammy, for about 3 minutes. Season with salt and pepper.
5. 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.
6. Bake the shepherd’s pie: Transfer the mushroom and onion mixture to a small(8”x8”) 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.
7. Plate: Serve the shepherd’s pie straight out of the oven with the roasted Brussels sprouts and carrots to the side. Enjoy!