Shepherd's Pie - Vegetarian

This shepherd's pie recipe delivers a deep rich and so delicious vegetarian pie. This makes 8 portions so feel free to scale down, or up, if needed!

YOU NEED:



• 5 lbs potatoes
• ½ cup yogurt
• 2 tbsp butter
• ½ cup cheese
• 2 tbsp oil
• 2 shallots
• 3 garlic
• 2 carrot
• 2 tbsp Shepherd’s Pie Blend
• ½ lb mushrooms
• 2 tbsp flour/arrowroot
• 1 can tomato paste
• ¼ cup red wine
• 1 tbsp quinoa
• 1 cup lentils
• 2 tbsp tamari/worcheshire
• Salt and Pepper, to taste
• 4 cups stock

WHAT YOU DO:

1. In a pot, filled with water, place cut potatoes in pot and bring to boil
2. Boil until tender 12 - 20 minutes
3. Remove from heat and drain
4. Mash potatoes
5. Add the yogurt, butter, and cheese (a little salt and pepper) before whipping to mashed potatoes; set aside
6. In a deep cast iron, heat oil
7. Add shallot and garlic and cook for 3 minutes
8. Add  carrot and spices and cook for 5 minutes
9. Add mushrooms cook another 7 minutes
10. Add tomato paste and cook 5 minutes, salt
11. Add wine and cook off for 5 minutes
12. Add flour/arrowroot and cook another 5 minutes
13. Add quinoa, lentils, tamari/worcheshire and combine
14. Add the stock
15. Bring to a boil, and simmer for 15 minutes
16. Salt and pepper to taste
17. Add mashed potatoes to the top and spread evenly 
18. Place into a pre-heated oven at 375 degrees, for 30 minutes or until golden brown