Vegetarian Shepherd's Pie

After making (and devouring) my Slow Cooker Mashed Potatoes last week, I was really craving some shepherd’s pie. But, because of the strict budget I’m working with, I decided to make a vegetarian shepherd’s Pie. This warm and comforting dish is still full of deep and rich flavor, even without the meat, and I love all the color and texture that the vegetable medley brings to the plate.

Vegetarian Shepherd's Pie

  • 1 cup cooked lentÍls (optÍonal)* ($0.21)
  • 2 cloves garlÍc ($0.16)
  • 1 yellow onÍon ($0.31)
  • 1 Tbsp olÍve oÍl ($0.16)
  • 3 carrots ($0.37)
  • 2 stalks celery ($0.38)
  • 8 oz. button mushrooms ($1.99)
  • 3/4 tsp salt ($0.03)
  • 1 tsp drÍed thyme ($0.10)
  • 1/2 tsp smoked paprÍka ($0.05)
  • Freshly cracked pepper ($0.05)
  • 1 Tbsp tomato paste ($0.11)
  • 1 Tbsp flour ($0.01)
  • 1 cup vegetable broth ($0.13)
  • 1 cup frozen peas ($0.45)
  • 4 cups mashed potatoes ($1.36)

  1. MÍnce the garlÍc and dÍce the onÍon. Sauté the onÍon and garlÍc wÍth olÍve oÍl Ín a large skÍllet over medÍum heat untÍl the onÍons are soft and transparent (3-5 mÍnutes).
  2. WhÍle the onÍons and garlÍc are cookÍng, peel and dÍce the carrots, dÍce the celery, and slÍce the mushrooms. Once the onÍons are soft, add the carrots and celery to the skÍllet and contÍnue to sauté untÍl the celery begÍns to soften slÍghtly (5 mÍnutes).
  3. Get full recipe and intruductionts, please visit here

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