VEGGIE SHEPHERDS PIE

 

Ingredients

  • 2 TBS olive oil

  • 1 TBS butter

  • 1 small red onion, finely chopped

  • 2 carrots*

  • 4 celery stalks*

  • 1 large bunch of broccoli*

  • 1 zucchini*

  • 1 cup cremini mushrooms, chopped super fine

  • 4 TBSP tomato paste

  • 1 cup Veggie broth

  • 1/2 cup red wine

  • 2 tsp Worcestershire sauce

  • 1 tsp Spring Equinox Mushroom + Cacao Bitters

  • 2 tsp flour

  • 1 tsp dried oregano

  • Salt & pepper to taste

  • 1/4 cup finely chopped parsley

  • 1-2 sprigs of Thyme

  • 3/4 cup cheddar cheese

*chop all veggies into bite-sized pieces
You can use whatever veggies & feel free to add garlic and the meats if that's your vibe.

Mashed Potatoes

Make some mashed potatoes using about 1.5 pounds baby red potatoes
We like to put sour cream, cheddar cheese, parsley & lots of pepper in ours - but you do you.

METHOD

  1. Make your mashed potatoes & set aside

  2. Finely chop mushrooms, add to a bowl & then add the Worcestershire sauce & bitters, stir together & let marinate while cooking/chopping everything else.

  3. Chop all your veggies - mise en place, baby!

  4. Preheat oven to 325°

  5. Add oil & butter to a deep cast iron skillet warmed on the stovetop

  6. Add onion & cook until fragrant & translucent

  7. Add celery & carrots, cook for a few minutes (add garlic here, if using)

  8. Add broccoli, cook for another five, stirring occasionally until broccoli starts to soften

  9. Add mushroom mixture, & cook for 1 minute, stirring occasionally

  10. Finally add zucchini, and cook for another minute

  11. Then, add tomato paste & stir to fully incorporate

  12. Add broth & red wine to a bowl & whisk in flour, then add to veggie mixture - make sure the liquid covers the veggies, add a little water or more broth if necessary

  13. Add dried oregano & some fresh thyme leaves, stir

  14. Add salt & pepper to taste, plus about 1 TBS chopped parsley

  15. Cook on medium high for 5-6 minutes until sauce starts to thicken and turns into a gravy-like thickness

  16. Once sauce thickens, remove from heat

  17. Top w/ an even layer of mashed potatoes & bake for 10 minutes

  18. After 10 minutes, turn on broiler, top with some shredded cheddar cheese & broil until cheese is melty, bubbly & slightly browned, just a few minutes

  19. Remove from oven, let stand 5-10 minutes, serve with fresh parsley & thyme on top

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