Vegetarian Shepherd’s Pie
Ingredients
- 1 lb fresh white button mushrooms chopped
- 1 c cooked red lentil
- 2 tbsp olive oil
- ¼ c shallots minced
- 1 tbsp garlic minced
- 1 c carrots chopped
- 2 tbsp vegetable bouillon
- 1 tbsp tomato paste
- 2 tbsp cornstarch
- 2 tbsp cold water
- 2-3 c hot water
- 1 c frozen peas
- 4-6 c mashed potatoes
Instructions
- Heat olive oil in a large skillet.
- Add shallots and carrots, and saute until carrots are soft.
- Add mushrooms and garlic and cook for about 5 minutes.
- Add vegetable bouillon, tomato paste, and hot water. Stir well.
- In a separate bowl, mix cornstarch and cold water. Add to the pan.
- Cook down until a gravy forms.
- Fold in frozen peas and cooked red lentils.
- Transfer to ramekins that make up a family-sized portion (depending on the size of your family.
- Top each ramekin with mashed potatoes.
- Put under the broiler for 5-10 minutes, or until mashed potatoes are browned.
Notes
Freezing instructions:
1. Allow to cool completely.
2. Flash freeze shepherd’s pies by placing on a sheet tray in the freezer for 2 hours.
3. Once frozen, put in a Ziploc baggie or other airtight container.
4. Freeze for up to 3 months. Reheating instructions: allow to thaw completely. Reheat in the oven on 375 for 10-30 minutes (depending on the size of your ramekins).
1. Allow to cool completely.
2. Flash freeze shepherd’s pies by placing on a sheet tray in the freezer for 2 hours.
3. Once frozen, put in a Ziploc baggie or other airtight container.
4. Freeze for up to 3 months. Reheating instructions: allow to thaw completely. Reheat in the oven on 375 for 10-30 minutes (depending on the size of your ramekins).