Vegetable Shepherd’s Pie

Spring Vegetable Shepherd’s Pie:

Mushroom-Walnut Meat Base (optional – can use ground beef or other preferred protein):

  • 2 Tablespoons olive oil
  • 1 Green Giant™ Fresh Vidalia® Sweet Onion, finely chopped
  • 1/2 tsp garlic powder
  • 16 oz (1 pound) mushrooms (such as cremini or button mushrooms), finely chopped
  • 1 cup walnuts, finely chopped (or processed)
  • 1 tablespoon soy sauce (or tamari)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup vegetable broth
  • Salt and pepper to taste

Spring Vegetable Filling Ingredients:

  • 2 Tablespoons olive oil
  • 1 Green Giant™ Fresh Vidalia® Sweet Onion, finely chopped
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 3 large carrots, diced
  • 1 cup frozen peas (or fresh peas if available)
  • 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • 1 Tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Buttery Chive & Dill Minute Mashers™ Mashed Potatoes
  • Fresh chives, chopped (optional, for garnish)

 

Directions:

  1. Preheat your oven to 400F. Spray a 9×13 casserole dish with cooking spray.
  2. Make the mushroom base by heating the olive oil in a large skillet or dutch oven over medium heat. Add the finely chopped Vidalia® Sweet Onion and cook until translucent, about 5 minutes. Add the garlic powder and cook for an additional 1-2 minutes, until fragrant. Add the finely chopped mushrooms to the skillet and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 10 minutes. Stir in the finely chopped walnuts, soy sauce, tomato paste, dried thyme, dried rosemary, and smoked paprika (if using). Mix well then pour in the vegetable broth and stir to combine. Reduce the heat to low and let the mixture simmer for about 5 minutes, until most of the liquid has evaporated and the mixture has thickened. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Transfer the mushroom mixture to the casserole dish in an even layer. Wipe out the skillet or dutch oven with a paper towel.
  3. Make the spring vegetable filling by heating olive oil in the skillet over medium heat. Add the chopped Vidalia® Sweet Onion and saute until translucent, about 5 minutes. Add the garlic powder, diced carrots, asparagus, and peas to the skillet. Cook for another 5 minutes, until the vegetables begin to soften. Pour in the vegetable broth and season with salt and pepper to taste. Add cornstarch slurry to the skillet and cook for another 2-3 minutes until the filling thickens slightly. Transfer spring vegetable filling to the casserole dish, on top of the mushroom mixture, in an even layer.
  4. Make the Minute Mashers™ mashed potatoes according to package instructions. Mash very well with oven mitts to create a creamy consistency. Transfer mashed Minute Mashers™ to the casserole dish in an even layer.
  5. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. If you want an extra crispy top, you can place the pie under the broiler for the last 2-3 minutes of baking. Allow the shepherd’s pie cool for a few minutes before serving. Garnish with chopped fresh chives, if desired.