Vegetarian Shepherd’s Pie

 
 
       

 

Ingredients

Stuffing
* 2 loafs Udi’s bread (any kind)torn into pieces
* 3 carrots shredded
* 1 onion chopped
* 3 celery stalks chopped
* 2-3 cloves garlic chopped
* 1 stick butter 1/2 cup
* 2 cups or more gf or veg broth
* 2 tsp poultry seasoning
* salt and pepper to taste

Mashed potatoes
* 5 large potato’s
* 1/2 cup milk
* 2 Tbs butter
* salt and pepper

Mushroom Gravy
* 1 onion
* 8 Tbs butter divided
* 1 lb mushrooms sliced
* 3 cups water
* 3-4 veg bullion
* 4 Tbs milk
* 3 Tbs cornstarch
* 1 tsp poultry seasoning
* salt pepper to taste

Directions

1. Preheat oven to 350 degrees. Mashed Potatoes
1. Peel (if desired) and boil potatoes until they are soft.
2. Mash them adding salt, pepper and butter.

Stuffing
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. While this is baking prepare the gravy.

Gravy
1. Melt 4 Tbs 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. 2. Add 4 more Tbs butter to the pan. When melted, add the water, boullion cubes and spices and bring to a boil. Add the mushrooms back into the pan. 3. Pour the milk into a measure 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. 4. Scoop large portions of the baked pie pie onto plates and cover with a generous amount of gravy. 5. Finish your night with a long walk around the block!

 

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