Vegetarian Shepherd's Pie

• Course Main Course
• Cuisine Holiday, Kid Friendly, Party Food, St. Patrick's Day, Winter

Prep time

Cook time

Servings

Ingredients

• Stuffing
• 2 Loaves Udi's Gluten-Free Bread torn into pieces
• 3 Carrots shredded
• 1 onion chopped
• 3 Stalks Celery chopped
• 2-3 Cloves garlic chopped
• 1 Stick Butter (1/2 cup)
• 2 Cups Vegetable Broth
• 2 Teaspoons Poultry Seasoning
• Salt and Pepper to taste
• Mashed Potatoes
• 5 Large Potatoes
• 1/2 Cup Milk
• 2 Tablespoons Butter
• Salt and Pepper to taste
• Mushroom Gravy
• 1 onion
• 8 Tablespoons Butter divided
• 1 Pound Mushrooms sliced
• 3 Cups Water
• 3-4 Cubes Vegetable Bullion
• 4 Tablespoons Milk
• 3 Tablespoons Cornstarch
• 1 Teaspoon Poultry Seasoning
• Salt and Pepper to taste

Instructions

1. Preheat oven to 350F.

1. Melt butter in sauce pan and add vegetables. Saute until soft and add seasonings.
2. Stir in bread cubes and add broth until the mixture looks soft and wet, adding more broth as needed.
3. Spoon the stuffing into a casserole dish. Smooth it out evenly and top with the potatoes, smoothing them out also.
4. Dot with butter and bake for 40 minutes, until peaks just begin to brown.
5. While this is baking prepare the gravy.

1. Peel (if desired) and boil potatoes until they are soft.
2. Mash them, adding salt, pepper and butter.

1. Melt 4 tbsp of the butter in a sauce pan.
2. Add the mushrooms and saute until they begin to juice. Remove mushrooms from the pan and set aside.
3. Add 4 more tbsp of butter to the pan.
4. When melted, add the water, bullion cubes, and spices, and bring to a boil.
5. Add the mushrooms back into the pan.
6. Pour the milk into a measuring cup and stir in the cornstarch.
7. When the pot of broth and mushrooms boils, slowly pour in the milk and cornstarch mixture. Whisk until thick, turning the heat down once it has come back to a boil.
8. Gravy will thicken a bit upon standing.
9. Scoop large portions of the baked pie onto plates and cover with a generous amount of gravy.