Veggieful Shepherd's Pie

Veggieful Shepherd's Pie



Prep Time: 1 Hr

​Cook Time: 50 - 55 Min

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1. Fill a large pot with cold water and add the chopped potatoes. Set to medium high and bring to a boil. Cook 15 – 20 minutes until tender. Strain and add 2 Tbsp. Unsalted Butter, ½ Tsp. sea salt, and milk to desired consistency.

**Continue while potatoes boil.

1. In a large frying pan, heat the EVOO on medium heat. Once heated, add the pepper flakes, and wait for sizzling. Add the leeks, carrots, and celery. Season with sea salt and cracked pepper and cover. Cover & cook 6 – 8 minutes until veggies are starting to go tender.

 

1. Add the mushrooms, green beans, chickpeas, fresh rosemary & thyme, bay leaf, and tomato paste. Stir and season again with sea salt. Cover and continue to cook another 4 – 5 minutes.

 

1. Add the broccoli, veggie stock, vegetable bouillon cube, dried onion, garlic powder, dried thyme, and dried rosemary. Stir, cover, and continue cooking 4 – 5 minutes until everything is basically cooked.

 

1. Remove the bay leaf, and sprigs of herbs. Taste and adjust salt if desired. Fold in the chopped parsley and sage.

  

                     Grocery List

• 2 Tbsp. EVOO
• 2 Leeks, halved and sliced
• 2 Carrots, peeled and diced
• 3 stalks Celery, diced
• 1 C Green Beans, chopped
• 1 ½ C Cremini Mushrooms, diced
• 540ml can Salt Free Chickpeas, drained, rinsed, and pulsed in a food processor
• 1 Head Broccoli, broken down into smaller florets
• 1 C Cooked Lentils
• 1 ½ C Low Sodium Vegetable Stock
• 1 Vegetable Bouillon Cube
• 2 Tsp. Tomato Paste
• 1 Sprig Fresh Rosemary
• 5 sprigs Fresh Thyme
• 1 Tbsp. Fresh Sage, chopped
• 1 Dry Bay Leaf
• 6 Tsp. Dried Onion Flakes
• 1 Tsp. Garlic Powder
• 1 Tsp. Dried Thyme
• ½ Tsp. Dried Rosemary
• 2 Tbsp. Fresh Parsley, chopped
• Sea Salt & Cracked Pepper

 

• 6 Russet Potatoes, peeled and chopped
• 2 Tbsp. Unsalted Butter
• 2% Milk
• ½ Tsp. Sea Salt

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1. Preheat oven to 375 F

 

1. Transfer the filling to a 3 qt. baking dish tapping the dish off the counter to even things out. Next, drop the mashed potatoes across the dish and spread them out evenly forming a layer on top of the filling.

 

1. Place the Shepherd’s Pie into the oven to bake for 30 – 35 minutes uncovered until potatoes have crispy edges and filling is bubbly.

 

1. Remove and cool 10 minutes before scooping in to.

 

1. For service, prepare a delicious gravy and top with fresh chopped parsley. ENJOY!