Thanksgiving Edition: Thyme For Vegetarian Shepherd’s Pie

IMG_7118

Comfort in a big ole casserole. Herby, hearty, healthy, and more.

IMG_7121

A medley of colorful vegetables which I chose carefully to combine and they also cook at similar rates. I can’t stand biting into something that has varying spots of doneness.

IMG_7120

Do not be afraid to make these mashed potatoes and use real butter. A little goes a long way and trust me, overall they are still way healthier than traditional mashed potatoes. (For a lower carb/lighter option, make a double batch of these Truffle Mashed Cauliflower for your topping.)

IMG_7119

Bite after bite of piping hot, fluffy creamy topping and tender fragrant veggies beneath.

IMG_7117

Everyone will be thankful for this on Thanksgiving!

Vegetarian Shepherd’s Pie

Charlotte Veggie

GF, GRF, NF

Serves 6-8

 

Ingredients:

Pot of water large enough to drown potatoes in

2-2.5 lbs. Yukon Gold potatoes, chop into large chunks

1/3-1/2 cup whole milk or milk of choice

2 tbsp grass fed Irish butter or butter of choice, can also sub olive oil

Salt and pepper to taste

1/2 large head or 1 small head of cauliflower, chopped into small florets

1 medium yellow onion, diced

2 cloves garlic, crushed or minced (optional)

1 green bell pepper or poblano pepper, diced

1 carrot, peeled and diced

1/2 container of sliced cremini or baby bella mushrooms

1/3 cup fresh or frozen green peas

1 tomato, diced

Leaves from approximately 5-6 fresh thyme sprigs or 1 tsp dried thyme

1 tsp minced fresh rosemary or 1/2 tsp dried rosemary

Salt and pepper to taste

1-2 tbsp olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a wide pan. Add onions and garlic, season with salt and pepper and cook for 1-2 minutes. Stir in carrots, and cauliflower and season more. Cook 10 minutes flipping occasionally. Incorporate peppers, peas, and mushrooms. Cook for 10 more minutes. Turn off heat and stir in fresh herbs.
  3. Add potatoes to a large pot of salted water, enough to cover them. Bring to a boil and cook for 15 minutes until fork tender. Drain while still hot and put them back in the pot and mash. Add in milk, butter, salt, and pepper. Stir well and set aside. (For a lower carb/lighter option, make a double batch of these Truffle Mashed Cauliflower for your topping.)
  4. Spread vegetables in a 9×12 baking dish and then spread on the mashed potatoes.
  5. Bake for 30 minutes.
{ 0 comments… add one }

Leave a Comment

Recent Posts…

Spinach Feta Pan Fried Mediterranean Polenta Cakes & More

Spinach Feta Pan Fried Mediterranean Polenta Cakes & More

(Polenta cakes served with goat cheese, roasted veggies and hot sauce.) Polenta, which originated in Europe, is similar to grits as both are made from stoneground corn. The type of corn for each varies as does the coarser texture of the cornmeal used to make polenta. I consider polenta to be a great vessel for [...]

{ 0 comments }
Thanksgiving Edition: Dijon Rubbed Garlicky Roasted Whole Cauliflower

Thanksgiving Edition: Dijon Rubbed Garlicky Roasted Whole Cauliflower

Feast your eyes and carve into this beauty. There is something grand and elegant about an entire head of cauliflower golden and speckled. Carving into it is fun too! The cauliflower absorbs the herbs, olive oil, and spices well making every bite delicious. Although it is baked for over an hour at high heat, it [...]

{ 4 comments }
Pumpkin Ravioli~Mushroom Sage Cream

Pumpkin Ravioli~Mushroom Sage Cream

Tender pockets full of melt-in-your-mouth sweet, smoky, soft pumpkin coated with an aromatic cream. Every now and then, I create a recipe that even leaves me pleasantly surprised. With sheer determination and thought and no experience or research, this very autumn ravioli and decadent sauce turned out so well. It is certifiably a gourmet meal and [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie