VEGETARIAN SHEPHERD'S PIE

After creating (and devouring) my Slow cookware Mashed Potatoes last week, i used to be extremely desire some shepherd’s pie. But, owing to the strict budget I’m operating with, i made a decision to create a eater shepherd’s Pie. This heat and comforting dish continues to be packed with deep and made flavor, even while not the meat, and that i love all the colour and texture that the vegetable potpourri brings to the plate.

To make up for the meat I created bound to use lots of vegetables, as well as mushrooms, that provides a nice “meaty” umami flavor. I conjointly value-added in an exceedingly cup of saute lentils for bulk and further macromolecule. Lentils square measure nice as a result of they cook super quick, have atiny low form, and a light flavor that helps them mix very well into recipes. I usually use them 0.5 and 0.5 with meat to stretch my dollar, however that very same technique conjointly works well with vegetables. If you’re not a follower of lentils, no worries. you'll be able to simply leave them out and you’ll still have a delicious and hearty straight vegetable filling for your eater shepherd’s pie.

I created a second slightly smaller batch of my Slow cookware Mashed Potatoes to high the pie, however you'll be able to use any form of mashed potatoes you prefer (make bound to use vegetable broth in your mashed potatoes to stay this instruction vegetarian). as a result of the filling for the eater shepherd’s pie is slightly longer intense, taking a brief cut on the white potato topping could be a great way to avoid wasting a while and energy. you'll be able to even create them the day ahead (like I did). simply make sure to heat them up before attempting to unfold them onto the pie as a result of cold mashed potatoes don’t precisely “spread.” LOL

INGREDIENTS

• 1 cup cooked lentils (optional)* ($0.21)
• 2 cloves garlic ($0.16)
• 1 yellow onion ($0.31)
• 1 Tbsp olive oil ($0.16)
• 3 carrots ($0.37)
• 2 stalks celery ($0.38)
• 8 oz. button mushrooms ($1.99)
• 3/4 tsp salt ($0.03)
• 1 tsp dried thyme ($0.10)
• 1/2 tsp smoked paprika ($0.05)
• Freshly cracked pepper ($0.05)
• 1 Tbsp tomato paste ($0.11)
• 1 Tbsp flour ($0.01)
• 1 cup vegetable broth ($0.13)
• 1 cup frozen peas ($0.45)
• 4 cups mashed potatoes ($1.36)

INSTRUCTIONS

1. Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (3-5 minutes).
2. While the onions and garlic are cooking, peel and dice the carrots, dice the celery, and slice the mushrooms. Once the onions are soft, add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly (5 minutes).
3. Finally, add the mushrooms, salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened (3-5 minutes). Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste until the vegetables are coated and the pasty mixture begins to coat the bottom of the skillet (about 2 minutes).
4. Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will become slightly thicker. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through.
5. Preheat the oven to 400ºF. Pour the vegetable mixture into a casserole dish, or use your skillet if it is oven safe. Spread the mashed potatoes out over the surface of the vegetables and gravy. Use your spoon to make a decorative pattern in the mashed potatoes, if desired.
6. Bake the shepherd's pie in the fully preheated oven for 15 minutes, or until everything is heated through. To achieve a browned surface on the mashed potatoes (optional), turn on the oven's broiler (and place the pie under it, if not already), and watch closely until the top has browned to your liking

Recipe From : Budget Bytes