Vegetarian Shepherd's Pie


  1. Olive oil
  2. 1 onion
  3. 3 cup parsnips, diced
  4. 3 cup carrots, diced
  5. Garlic
  6. Mushrooms
  7. Salt & pepper
  8. 2 tbs thyme
  9. 1 cup red wine
  10. 2 tablespoons flour
  11. 3 cups vegetable stock
  12. 2 tbs soy sauce
  13. 1 tsb balsamic vinegar
  14. 1 cup parsley
  15. 4 yukon potatoes


  1. Dice potatoes. Place in large pot with water and salt and boil for 2p minutes. Turn off heat and cover. At the same time: make stew. In a large pot add oil. Add onions, parsnips, carrots, and salt. Cook for 15 min, stirring occasionally. Add mushrooms, garlic, herbs and salt and stir frequently for 10 min. Add 1 cup red wine. Stir and cook another 8 min.

  2. Preheat oven to 190. In a seperate pot heat stock and soy sauce. Sprinkle wine mix flour and stir for 2 minutes. And veggie broth and stir for 3 minutes. Add vinegar, salt & pepper. Turn off heat and cover

  3. Drain potatoes, saving hot water and put back into pot. Mash and add olive oil. Add a little bit of the hot water. Season with salt and pepper. Add parsley to stew and scoop into large baking dish. Spoon mashed potatoes on top. Place into 190 oven and bake for 30 minutes.

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