Vegetarian Shepherd's Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 495

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor while reducing calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher and cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients and flavor.

Preheat the oven to 400°F.

Peel and chop the potatoes, then boil them in salted water until tender, about 15 minutes.

Drain the potatoes and return them to the pot. Mash with butter and season with salt and pepper.

In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, cooking until translucent, about 5 minutes.

Stir in diced carrots, peas, and corn. Cook for another 5 minutes until vegetables are tender.

Add flour to the vegetable mixture, stirring to combine. Gradually pour in vegetable broth, stirring until thickened, about 3-4 minutes.

Season the filling with thyme, rosemary, salt, and black pepper to taste.

Spread the vegetable filling evenly in a baking dish.

Top the filling with the mashed potatoes, smoothing the surface with a spatula.

Sprinkle cheddar cheese on top of the mashed potatoes.

Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens