Vegetarian shepherd's pie

... from Katerina in Main dishes Visits 1913 18 June, 2020
I offer you a vegetarian version of the famous shepherd's pie, but I skip the meat and emphasize the vegetables - lots of mushrooms, peas, onions, carrots, zucchini, celery, garlic, tomatoes. It turns out great!

25 min preparation

30 min baking

200°C

6 servings

Description

I offer you a vegetarian version of the famous shepherd's pie. Traditionally, it is prepared with minced meat and many vegetables, and the whole mixture is topped with mashed potatoes and baked. I skip the meat and emphasize the vegetables - lots of mushrooms, peas, onions, carrots, zucchini, celery, garlic, tomatoes. It turns out great! Here's how I make it:


1 Finely chop the vegetables - onions, carrots, zucchini, garlic, celery and mushrooms. Stew them with olive oil in a saucepan under a lid for about 7 minutes, stirring occasionally.


2 Meanwhile, peel the potatoes, cut them into large cubes and boil them. They need about 20 minutes.


3 Once the vegetables are stewed, add peas, canned tomatoes and spices - salt, paprika, savory, a pinch of nutmeg. Simmer over medium heat for about 15 minutes or until the tomato sauce thickens.


4 Once the potatoes are ready, pour them into a bowl. Add the butter, salt and potato broth. Knead well until smooth.


5 Once the vegetables are ready, transfer the mixture to a casserole. Carefully spread the mashed potatoes over them. Smooth it with a spoon. Bake in a preheated 200 degree oven for about 30 minutes.


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