A full and delicious Shepherd's Pie made with Maitake mushrooms and vegetables, topped with mashed potatoes. A classic comfort food in a meat-free version, what's not to like?
Procedure:
1. Make the mashed potatoes: Boil the potato cubes in salted water until tender. Drain the water, then mash the potatoes with milk and butter until smooth. Season with salt and pepper.
2. Make the filling: Heat olive oil in a pan and sauté the onions, carrots, and celery leaves until tender. Add the Maitake mushrooms and cook for another 5 minutes.
3. Add broth and spices: Stir in the vegetable broth, tomato paste, and thyme, and let the filling simmer for 10 minutes. Season with salt and pepper.
4. Assemble the Shepherd's Pie: Spread the filling in a baking dish and top with the mashed potatoes. Smooth the surface and use a fork to create patterns on top.
5. Backpack: Preheat the oven to 200°C and bake the Shepherd's Pie for 20 minutes until the top is golden.
Filling:
• 200 g Maitake mushrooms, cut into small pieces
• 1 onion, finely chopped
• 2 carrots, cut into cubes
• 1 stick leaf celery, diced
• 2 tablespoons olive oil
• 1 dl vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper
Mashed potatoes:
• 500 g potatoes, peeled and diced
• 1 dl milk (or plant-based alternative)
• 1 tablespoon butter (or vegan option)
• Salt and pepper
• Pot for potatoes
• Frying pan
• Oven-safe dish
• Calories: 350-400 kcal
• Proteins: 6 g
• Fat: 12 g
• Carbohydrates: 58 g
• Fiber: 7 g
