Vegan shepherds pie
Prep Time:
30 minutes
Cooking Time:
25 minutes
Servings:
4
Cook Mode
(Keep screen awake)
Ingredients
-
1 1/2 pounds Yukon or creamer potatoes
8 cloves garlic
Kosher salt
1/3 cup plus 2 tablespoons olive oil
1/4 cup chopped chives
Freshly ground black pepper
1 pound cremini mushrooms, quartered
1/4 cup tomato paste
2 tablespoons fresh rosemary leaves, chopped
1 1/4 cups vegetable or mushroom broth
One 10-ounce bag frozen peas and carrots
Directions
Preheat the oven to 425 degrees F.
Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes.
Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes.
Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.
