Veggie Shepherds Pie

Hello Dear Reader,

If there is only one recipe you cook from my blog, do yourself a favour, and make this one. It is the most delicious, meat free, comforting, give yourself a big hug from the inside, dinner I have ever made. Really and truly! The winning combination of veggies, herbs, yummy gravy and buttery mashed potato, will have you coming back for another helping. The, well done, mushrooms make the most amazing gravy and with herbs like rosemary and oregano makes the gravy taste very "meaty".

It is simplicity itself, all you need is a bit of time, so I made this one on the weekend when I always have a bit more time to devote to the kitchen. A bit of chopping, sautéing, boiling, mashing, baking and grilling later and you have a fabulous, family friendly dinner that smells and tastes just wonderful. Have I convinced you that you must make it yet? If you do, please let me know what you think of it. It is my favourite recipe I have made this year, so far, and with recipes like Coconut Caramel Chicken and Easy Thai Peanut Chicken Curry, that is really saying something.

Ingredients for Veggie Shepherds Pie, clockwise from top right-2 cups of veggie stock(I use Massel) 1 kg of potatoes, boiled and mashed with 1/2 cup of sour cream, 1/4 cup of cream, 50 grams of butter and 1 finely chopped spring onion, 2 tablespoons each of plain flour and tomato paste, 1/2 cup red wine, a good handful of parsley and oregano, finely chopped and 1 sprig of rosemary, leaves picked and finely chopped, 3 garlic cloves, grated on a microplane, 1 brown onion, finely chopped, 3 medium carrots, diced, to yield 2 1/2 cups, 500 grams of mushrooms, thickly sliced and 2 cups frozen baby peas

Heat 2 tablespoons of oil in a large, heavy based, non stick frypan and sauté the onion and garlic until just about transparent 

Now add the carrots and mushrooms and increase the heat to high 

And sauté 

For about 10 minutes, giving it a good stir every few minutes until the mushrooms are well cooked down and the carrots just soft

Now add the plain flour and tomato paste

And sauté until thickened and starting to catch, then deglaze the pan with the red wine and veggie stock

Chop the herbs

And add to the pan along with the frozen peas

Cook, stirring, for about 2 minutes or until the gravy is nice and thick

Cover veggies and gravy with buttery mash and bake for 10 minutes at 200 C, then sprinkle over some grated parmesan cheese and grill for 5 minutes or until just starting to colour


So much delicious gravy

Serve while piping hot

Give it a red hot go this week, I just know you will love it.

Have a lovely day,

💗Fi

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