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Shepherd's Pie

Main Course | September 15, 2014 | By


Ingredients :

2 tablespoon vegetable oil

1 large onion, peeled and chopped

3 celery  stick

2   large carrot, peeled and chopped

1 pound vegetarian ground crumble

1 cup vegetable  broth

1 tablespoon tomato paste

1 teaspoon chopped fresh  rosemary

1 tablespoon chopped Italian parsley

1 cup frozen peas

2 pounds russet potatoes, peeled and cut into chunks

6 tablespoons unsalted butter

1/2 cup  milk

1/2  cup  shredded cheddar cheese

salt, pepper to taste


Preheat oven to 375°F. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, celery  stick and vegetable crumble. Cook until browned, 8 to 10 minutes.Add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a  baking dish; set aside.Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.Mash the potatoes with the butter, milk, and salt, and  stir it  with the cheese.Spread them over the vegetable  mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes.



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Georgia Bitay