Winter Root Vegetable Shepherd's Pie
A thick filling of mushrooms, lentils, and root vegetables under a golden mashed potato crust. The vegetarian shepherd's pie that actually satisfies — earthy mushrooms and lentils give it the savory depth that meat versions rely on. Built from cold-storage vegetables when the garden is sleeping.
Ingredients
🌱 From Your Homestead
- carrots (2, diced)
- parsnips (1, diced)
- fresh thyme and rosemary (1 tbsp)
- garlic (4 cloves)
🛒 From the Store
- potatoes (2 lbs, for mash)
- brown or green lentils (1 cup, cooked)
- cremini mushrooms (8 oz, chopped)
- onion (1 large)
- vegetable broth (1 cup)
- tomato paste (2 tbsp)
- Worcestershire sauce (1 tbsp)
- butter
- milk
- salt
- pepper
- cheddar (optional, for topping)
How to Make It
- Gather your ingredients: carrots (2, diced), parsnips (1, diced), fresh thyme and rosemary (1 tbsp), garlic (4 cloves), potatoes (2 lbs, for mash), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: carrots (2, diced), parsnips (1, diced), fresh thyme and rosemary (1 tbsp).
- Fork-score the top of the mashed potato before baking — the ridges and peaks brown under the heat and create crispy bits that contrast with the creamy potato underneath. Smooth tops just heat through; textured tops get golden and crunchy.
- Cook for approximately 1 hr 15 min. Adjust to taste and serve 6 portions.
- Plate, enjoy, and share with your household!
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