Shepherd's Pie Recipe Frozen Vegetables | Open Dishes Recipe Online Blog

Mmm mmm mmm, y’all gotta try this Shepherd’s Pie recipe I found! It’s loaded with veggies and so good for the soul. I made it for dinner last night and my family couldn’t get enough of it. Let me share with y’all how to make it.

First, preheat your oven to 375°F (190°C).

For the filling, you’ll need:
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 stalks celery, diced
– 1 bell pepper, diced
– 8 ounces mushrooms, sliced
– 1 cup frozen peas
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– 1 cup vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste

In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened. Add the carrots, celery, bell pepper, and mushrooms and sauté until the vegetables are tender. Stir in the frozen peas and tomato paste.

Sprinkle the flour over the vegetable mixture and stir to coat. Gradually whisk in the vegetable broth and thyme. Cook for a few minutes, stirring often, until the mixture thickens. Season with salt and pepper.

For the mashed potatoes, you’ll need:
– 2 pounds potatoes, peeled and chopped
– 1/4 cup unsalted butter
– 1/4 cup milk
– Salt and pepper, to taste

While the filling is cooking, boil the potatoes until tender. Drain the potatoes and return them to the pot. Add the butter and milk and mash until smooth. Season with salt and pepper.

Now it’s time to assemble the pie! Spoon the filling into a baking dish and spread the mashed potatoes over the top. Bake for 25-30 minutes, until the potatoes are golden brown.

And there you have it, a delicious Vegetable Shepherd’s Pie that’ll warm your heart and soul. Don’t forget to pair it with a nice glass of red wine and enjoy with your loved ones.

Recipe Ingredients:

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 bell pepper, diced
8 ounces mushrooms, sliced
1 cup frozen peas
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup vegetable broth
1 teaspoon dried thyme
Salt and pepper, to taste
2 pounds potatoes, peeled and chopped
1/4 cup unsalted butter
1/4 cup milk

Recipe Instructions:

Preheat oven to 375°F.
In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and sauté until softened. Add carrots, celery, bell pepper, and mushrooms and sauté until vegetables are tender. Stir in frozen peas and tomato paste.
Sprinkle flour over vegetable mixture and stir to coat. Gradually whisk in vegetable broth and thyme. Cook for a few minutes, stirring often, until mixture thickens. Season with salt and pepper.
While filling is cooking, boil potatoes until tender. Drain potatoes and return them to pot. Add butter and milk and mash until smooth. Season with salt and pepper.
Spoon filling into baking dish and spread mashed potatoes over top. Bake for 25-30 minutes, until potatoes are golden brown.

Vegetable Shepherd’s Pie

Ingredients for Vegetable Shepherd’s Pie

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