This Mini Vegetarian Shepherd's Pie recipe makes six individual shepherd's pies or one 9 by 13 pie. Make ahead and freeze! Veggies and mushrooms simmered in a rich red wine gravy are topped with lightly browned and crisped garlic mashed potatoes in this easy recipe.
2 ½poundspotatoes,Yukon gold, yellow, or a mix of yellow and Russets
1clovegarlic,leave whole
⅓cupbutter
½cupsour cream,or cream cheese, or milk
salt and pepper,to taste
sprigsfresh thyme or rosemary
for the Filling
2tablespoonsolive oil, extra virgin,or avocado oil
1 or 2largeportobello mushrooms,very finely diced
1 ½cupssliced cremini mushrooms
1mediumonion,finely chopped
2clovesgarlic,minced
1 ½cupscarrots,diced
1 ½cupscelery,diced
¼cupflour,or gluten-free flour blend
3tablespoonstomato paste
½cupdry red wine
2cupsvegetable broth
1bay leaf
1teaspoondried thyme
1 cupfrozen peas
2tablespoonsfresh parsley,chopped
salt and pepper,to taste
Instructions
Mashed Potato Topping
Begin by preparing the mashed potato topping. Use my recipe for Instant Pot Garlic Mashed Potatoes, (make half quantity) or if you don't have an Instant Pot, follow the directions below.
Peel and cut potatoes into similarly sized pieces, about 1 ½ inches thick so they will cook evenly. Add to a large pot of cold water. Add 1 teaspoon of salt. Bring to a boil and boil for 10 - 12 minutes, or until potatoes are fork-tender.
Meanwhile, while the potatoes are boiling, in a small saucepan on the stovetop heat the butter and whole garlic cloves and a sprig of thyme or rosemary. Let it simmer for 10 to 15 minutes. Remove the herbs and the garlic cloves.
Drain the potatoes, then return the pot to the burner on low heat for a minute or so to dry the potatoes a little. Remove from the stove and mash until only a few lumps remain. You can use an electric mixer if you like.
Using a spatula, gently stir the garlic-infused butter into the mashed potatoes a little at a time, then add the sour cream and fold it in as well. Add salt and pepper to taste. Set the potatoes aside.
How to Make the Filling
In a large skillet, brown the finely chopped portobello mushrooms and the sliced cremini mushrooms. Cook until they are tender and have released some of their moisture.
Add the onion, celery, carrots and garlic to the skillet. You may have to add a little more oil. Cook until the vegetables are softened.
Sprinkle the flour over the veggies and stir to coat them. Add the tomato paste and stir, then add the red wine, stirring to scrape up any browned bits from the skillet.
Add the stock or broth, bay leaf and dried thyme, then stir until well combined. Let the mixture simmer for 5 - 10 minutes, then remove the bay leaf.
Stir in the frozen peas. They will defrost quickly in the hot mixture. If you add them too early, they lose their bright green colour.
Taste and season with salt and pepper.
Assemble the Shepherd's Pies
Preheat oven to 400°F.
Divide the mixture evenly between six individual 10 or 12-ounce casserole dishes, or in a 9 x 13 baking dish.
Top with a layer of mashed potatoes. You can simply spread a layer of mashed potatoes on top of the vegetable mixture or spread a thin layer of potatoes first, then use a piping bag and a decorating tip to pipe small mounds of mashed potatoes on top.
Place the mini casserole dishes on a baking sheet, then bake in a preheated 400°F. oven for 15 to 20 minutes or until potatoes are beginning to brown and the gravy in the filling is beginning to bubble up around the edges.
Notes
Freezing Instructions.You can freeze this dish before baking. Cool the mini casseroles completely, then wrap tightly with a layer of aluminum foil, label and freeze. When ready to bake, thaw overnight in the fridge, then bake until lightly browned and bubbly.
You can also freeze these after baking. Cool completely, wrap, label and freeze. Thaw overnight in the refrigerator, then reheat in a 350°F. oven until warmed through.Make ahead. If you're not planning to bake this the same day, prepare the mashed potatoes and the filling but keep them separate. Chill the filling in the fridge, then spread the potatoes on top, cover and refrigerate for up to 1 day. Let it come to room temperature before baking.