Vegetable Shepherd's Pie
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Vegetable Shepherd's Pie
Category
Potatoes, Pastas and Grains
Prep Time
25 minutes
Cook Time
40 minutes
Ingredients
- 6 medium Yukon gold potatoes, peeled and diced
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 1 large onion, diced
- 3 large carrots, cut into 1/2" chunks
- 2 celery stalks, cut into 1/2" chunks
- 1 bunch of baby turnips, halved
- 4 garlic cloves, minced
- freshly ground black pepper
- 1/2 bunch fresh parsley, leaves chopped, stems reserved
- 1 1/2 tablespoons Worcestershire sauce
- 5 tablespoons Fustini's Butter olive oil, divided
- 3/4 cup chopped veggie burgers or vegetarian protein crumbles
- 2/3 cup milk
- grated Parmesan cheese, for sprinkling
Ingredients
Directions
- Preheat broiler. Cover potatoes with water in a pot, season with salt, cover and boil until potatoes are fork tender.
- Heat olive oil in a Dutch oven over medium-high heat. Add onions, carrot, celery, turnips and garlic. Season with salt and pepper and cook until vegetables are brown, 8 minutes. Add 1 1/2 cups of potato liquid to the Dutch oven pot. Low the heat and scrape the bits of flavor up with a wooden spoon. Tie the parsley stems with twine and add to the casserole.
- Cover and simmer the pot until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons of Butter olive oil and the chopped veggie protein and warm through for 5 minutes. Remove parsley stems and stir in fresh chopped parsley.
- Drain potatoes and mash with the remaining 3 tablespoons of Butter olive oil and milk. Season with salt and pepper and spoon over casserole. Sprinkle with parmesan and broil until golden brown, about 5 minutes.
Recipe Note
A great recipe to substitute your favorite olive oil for one of the suggested olive oils. Adapted from foodnetwork.com