Vegetable Shepherd's Pie

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Something cozy to make and enjoy during this rainy day.  This one is pretty easy.  Just saute the veggies in the skillet, top with potatoes and pop it in the oven.   

Not too sure if shepherd's pie is exactly the right name for this as it's meatless.  Thoughts?   

Vegetable Shepherd's Pie

4 potatoes, peeled

splash milk

2 tablespoons butter

1 yellow onion, chopped

8 cremini mushrooms, sliced

3 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic

2 sprigs thyme

1 bay leaf

2 tablespoons flour

1 1/2 cup vegetable stock

s + p

grated paresan cheese (optional) 

Boil potatoes.  Once soft, remove from water and mash.  Add a splash of milk or two as needed.  Season with salt and pepper.  (For richer potatoes add tablespoon of butter and/or a splash of stock.)  Set aside.   

Heat oven to 400 degrees.  In a 10" skillet on medium heat, melt 1 of the tablespoons of butter.  Add onion and sauté 2 minutes.  Add mushrooms and cook another minute.  Add carrots, celery, garlic, bay, thyme and last tablespoon of butter.  Cook 5 minutes more.  Sprinkle with flour.  Stirring to coat.  Add stock and cook until thickened.  

Cover with mashed potatoes.  Sprinkle with salt, pepper and a grating of parmesan or a drizzle of olive oil or even chopped herbs if you like.   

Place skillet in oven and bake 20 minutes until edges are slightly browned and bubbly.   

Careful, it's hot!