Charlotte Veggie

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.

Recent Posts…

Orange Berry Vanilla Green Smoothie

Orange Berry Vanilla Green Smoothie

Here’s a super duper quick post. Whenever I make a smoothie that turns out exceptionally yummy, I have to share it with you. Normally I just toss this and that in trying to incorporate greens, 1-2 fruits, protein, and fiber. The below combination turned out perfect for a morning smoothie with its bright citrus influence. [...]

{ 2 comments }
Back To School Breakfast: Doughnuts!

Back To School Breakfast: Doughnuts!

Thank you for the big warm response on the Back to School: Lunch Box Ideas! That got me thinking of the first obstacle of the day – breakfast! The kids are often not hungry right away, still half asleep, and parents are trying to get anything into them before they leave. The school day is long [...]

{ 4 comments }
Back To School: The Best “Buttery” Popcorn Ever For Snack Time

Back To School: The Best “Buttery” Popcorn Ever For Snack Time

Arguably, no other food has a pull as strong as fresh popcorn. How many times in my life have I proclaimed to be full only for the aroma of an office mate’s microwave popcorn to make my mouth water and stomach rumble. I don’t even want to know how much I have spent on overpriced movie [...]

{ 4 comments }