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Description
Traditional shepherd’s pie is made with lamb. This vegetarian version features root vegetables, mushrooms, and kale instead. Original recipe from Meghan Butler.
Ingredients
US|METRIC
7 SERVINGS
- 2 lb. yukon gold potatoes (scrubbed and cut into ¾-inch chunks)
- 1/2 stick unsalted butter (cut into 4 pieces)
- 1/2 cup milk (or half-and-half)
- 1 cup grated cheese (e.g., cheddar)
- olive oil
- thyme (fresh or dried, to taste)
- nutmeg (grated, to taste)
- 1 lb. baby portobello mushrooms (cleaned and sliced)
- 5 cups root vegetables (e.g., carrots, celery root, parsnips, scrubbed, trimmed, and finely diced)
- 1 bunch kale leaves (chopped roughly and stems finely diced)
- 2 Tbsp. all purpose flour
- 1 Tbsp. tomato paste
- 1 Tbsp. tamari sauce
- 2 cups vegetable broth
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Directions
- Preheat oven to 400 degrees.
- Place potatoes in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed, approximately 10 to 15 minutes.
- Meanwhile, heat the olive oil in a large saute pan or skillet over medium-high heat. Add the mushrooms and rosemary and cook for 10 minutes. Add the diced carrots and cook, stirring occasionally, for 5 to 7 minutes until softened. Cook for 5 minutes more, then stir in the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Sprinkle the flour over top and cook for 1 minute, stirring. Then stir in the thyme and tomato paste and cook, stirring for 2 minutes longer. Pour in the tamari and broth. Increase the heat slightly and simmer, 2 to 3 minutes, until the gravy thickens slightly.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol20mg7% |
Sodium520mg22% |
Potassium1100mg31% |
Protein8g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A270% |
Vitamin C35% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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