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A saucy base of peas, carrots and sautéed mushrooms topped with a layer of cream cheese mashed potato!

Veggie Shepherd's Pie

A saucy base of peas, carrots and sautéed mushrooms topped with a layer of cream cheese mashed potato!
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Makes: 2 large servings
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Ingredients
  

  • 2 large potatoes (400-500 gms)
  • 1 tbsp butter, at room temperature
  • 1/4 cup cream cheese (55 gms), at room temperature
  • 3 tbsp olive oil
  • 200 gms button mushroom, sliced
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup peas (if frozen, soak in hot water for 20 mins)
  • 1 small dried bay leaf
  • 1 tsp mixed herb seasoning (more as needed)
  • 1 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup water (250 ml)
  • Salt and pepper, as needed

Instructions

  • Cook the potatoes (unpeeled) until tender enough that they can easily be pierced with a fork all the way through, but are not mushy. I pressure cooked them for two whistles, but you can cook them in an instant pot or any other preferred way.
  • When the potatoes are cool enough to handle but still warm, peel them and mash them in a bowl. Add the butter and cream cheese along with salt and pepper. Mix well to combine, taste and adjust seasoning. Set aside.
  • To make the veggie base, first cook the mushrooms. Add a tablespoon of olive oil to a pan on medium heat. Then add the sliced mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until all the moisture evaporates. Spread the mushrooms out and then let them cook mostly undisturbed until they're golden around the edges, flipping over each slice as needed. Set aside in a small bowl.
  • Now, in an oven-safe cast iron skillet, heat a tablespoon of olive oil on low. Add the minced onion and garlic and saute until lightly browned (see photos below). (If you don't have an oven-safe skillet, use the same pan as you did for the mushrooms upto step 7 and then transfer it to a baking dish before topping with the mashed potato).
  • Next, add the carrots with a pinch of salt, stir them up with the onions and garlic and let them cook until about halfway done and slightly caramelised for more flavour. Stir in the peas along with the bay leaf and herb seasoning. Loosely cover the skillet and cook till the carrots and peas are tender but not mushy, 3 to 5 minutes.
  • Now stir in the tomato paste, followed by the flour. Slowly add the water, stirring as you go so that no lumps form. A sauce will start to form almost immediately and it will thicken as it cooks (you can add a bit more water if needed, I found 1 cup was enough). Add a sprinkling of salt and pepper and simmer for a minute or two. Taste and adjust as needed.
  • Finally, stir in the cooked mushrooms and then spread the mashed potatoes all over this veggie layer. You can also use your hands to even out the potato layer if that's easier. Brush the top with the remaining olive oil.
  • Bake for 15 to 20 minutes until the sauce is bubbling around the edges and the potato layer is lightly browned. Then switch to the broil setting at 150 C for 5 to 10 minutes until golden-brown and irresistibly crispy around the edges, moving the pan closer to the broiler if you like.
  • Let the Shepherd's Pie cool for about 10 minutes, then serve and dig in! I store leftovers in an airtight tin in the fridge for 2 to 3 days and reheat in the microwave as needed. Happy cooking!

Notes

Adapted a little from Pinch of Yum