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

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.

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.)

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

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.