Vegetable Shepherd’s Pie Recipe

Ingredients:

• 4 large potatoes
• 2 tablespoons butter
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 cups mushrooms, sliced
• 2 cups frozen mixed vegetables
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Peel and quarter the potatoes and place them in a pot of boiling water. Cook until tender.
3. Drain the potatoes and mash them with the butter and milk. Set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
6. Add the carrots, mushrooms and mixed vegetables to the skillet and cook until the vegetables are tender, about 10 minutes.
7. Season the vegetables with thyme, rosemary, salt and pepper.
8. Spoon the vegetables into a large baking dish.
9. Spread the mashed potatoes on top of the vegetables.
10. Bake for 30-35 minutes, or until the potatoes are golden brown.
11. Remove from the oven and let cool for a few minutes before serving.

Verdict:

This vegetable shepherd’s pie is a hearty and delicious meal that’s perfect for any occasion. The combination of tender vegetables and fluffy mashed potatoes creates a satisfying and wholesome dish that’s sure to please your taste buds. Plus, it’s a great way to get your daily dose of veggies!

Serving Suggestions:

Pair this vegetable shepherd’s pie with a fresh salad for a complete and nutritious meal. It’s also great as a side dish for a special occasion or potluck event.