Shepherd’s Pie
Shepherd’s Pie is a British staple made from mashed creamy potatoes and a hearty vegetable stew. This recipe starts with a savory mushroom gravy paired with an assortment of colorful vegetables. It can also be made and baked in individual oven-safe bowls for ease of serving.
Prep time: 15-20 minutes
Cook time: 45 minutes
Serves: 4-6
Ingredients
- 1 (20-ounce) bag frozen oil-free shredded hash brown potatoes (6-7 cups), thawed
- 2 tablespoons nutritional yeast flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Vegetable Filling
- 1 Gravy Starter Pack
- 10 ounces mushrooms, sliced
- ¼ cup dry red wine
- 3 cups frozen mixed vegetables (such as peas, carrots, corn, green beans, and onions)
- 2 tablespoons tomato paste
- 1¼ cups water
Directions
- Preheat the oven to 400°F.
- In a large mixing bowl, combine the hash browns and seasonings, tossing to coat thoroughly.
- In a large sauté pan over medium-high heat, sauté the mushrooms with the wine until tender, about 3-5 minutes. Add the frozen mixed vegetables and tomato paste and continue cooking until vegetables are tender.
- In a separate bowl, whisk the Gravy Starter Pack and water until the lumps are completely dissolved.
- Pour the gravy mixture into the saucepan with the vegetables and simmer over medium-high heat until mixture becomes bubbly and thickened, about 5-8 minutes.
- Transfer the vegetable mixture to a 9" x 13" baking dish. Spoon the hash brown potatoes evenly over the vegetables.
- Bake for 30 minutes or until the filling is bubbly and the potatoes are evenly browned. Serve warm.