Vegetarian Shepherd’s Pie

Udi’s Gluten Free
Prep Time | 25 Minutes |
Cook Time | 40 Minutes |
Servings |
Servings
|
Ingredients
Ingredients
|
Instructions
- Preheat oven to 350F.
Stuffing
- Melt butter in sauce pan and add vegetables. Saute until soft and add seasonings.
- Stir in bread cubes and add broth until the mixture looks soft and wet, adding more broth as needed.
- Spoon the stuffing into a casserole dish. Smooth it out evenly and top with the potatoes, smoothing them out also.
- Dot with butter and bake for 40 minutes, until peaks just begin to brown.
- While this is baking prepare the gravy.
Mashed Potatoes
- Peel (if desired) and boil potatoes until they are soft.
- Mash them, adding salt, pepper and butter.
Gravy
- Melt 4 tbsp of the butter in a sauce pan.
- Add the mushrooms and saute until they begin to juice. Remove mushrooms from the pan and set aside.
- Add 4 more tbsp of butter to the pan.
- When melted, add the water, bullion cubes, and spices, and bring to a boil.
- Add the mushrooms back into the pan.
- Pour the milk into a measuring cup and stir in the cornstarch.
- 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.
- Gravy will thicken a bit upon standing.
- Scoop large portions of the baked pie onto plates and cover with a generous amount of gravy.