Vegetable Shepherd Pie
Posted by Nancy J. Cohen on May 29, 2014
I like to experiment with healthy cooking, and recently I adapted this recipe from one we ate at Disney’s Rose and Crown Pub at Epcot. Their version may have had cheese on top and been called Cottage Pie, but in the interest of lowering the fat content, I omitted the cheese in my version. As you’ll see, I take the easy route and buy prepared mashed potatoes that can be heated in the microwave. Buying other pre-chopped ingredients also speeds the process.
VEGETABLE SHEPHERD’S PIE
12 oz. low-sodium vegetable broth
1/3 cup dry red wine
1 small can tomato paste
1 Tbsp. all-purpose flour
1 oz. dried porcini mushrooms
24 oz. package prepared garlic mashed potatoes
3 Tbsp. unsalted butter
3 Tbsp. olive oil
2 pounds mushrooms, stemmed and quartered
2-6 oz. packages chopped fresh celery
1-8 oz. package chopped fresh onions
5 medium garlic cloves, finely chopped
1 medium turnip, peeled and diced
2 medium parsnips, peeled and diced
8 oz. crinkle cut carrots, halved
6.5 oz. package peeled pearl onions
1 Tbsp. chopped fresh sage leaves
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. Worchester sauce
In a medium bowl, whisk together vegetable broth, wine, tomato paste, and flour until evenly combined. Stir in dried mushrooms and set aside for at least 30 minutes. Strain and chop mushrooms when softened and reserve liquid.
Meanwhile, melt 1 Tbsp. butter in a Dutch oven over medium-high heat. Add half the mushrooms and 1 Tbsp. olive oil and cook until mushrooms are browned. Remove this batch of mushrooms from pan. Repeat process to cook off the remaining mushrooms. Remove to bowl.
Return pan over medium high heat and add remaining butter and olive oil, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add turnip, carrots, parsnip, herbs, pearl onions, and Worchester sauce. Cook until vegetables are softened.
Add wine mixture to pan and deglaze by scraping up any browned bits. Stir in reserved mushrooms and mix well. Remove from heat and transfer vegetable mixture to a greased baking dish.
Prepare potatoes according to package directions. Thin with butter and milk or half-and-half if desired. Spread potatoes on top of vegetables. Sprinkle with paprika. Bake at 350 degrees until top is golden and mixture is bubbly, about 20 minutes. If you want a more browned look, put briefly under broiler. Or sprinkle shredded cheddar cheese on top and put dish back in the oven until melted. Serve hot. A salad makes a nice accompaniment. Makes 6-8 servings.
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