Veggie Shepard'S Pie

Name: Veggie Shepard'S Pie
Ingredients: 2 tablespoons olive oil 1 for mushrooms & 1 for onions; 3 tablespoons red wine for mushrooms; 1/2 cup red wine for sauce, I used Cabernet; 3/4 pound mushrooms sliced; 1 onion Medium, diced; 4 cups veggies mixed, frozen or fresh; 2 cans chickpeas drained & rinsed; 2 cups stock veggie, Use chicken stock if you don't care about it being a vegetarian dish; 1 tablespoon garlic powder; salt; 1 teaspoon thyme dried; 4 tablespoons tomato paste; 2 tablespoons flour; 1 teaspoon worcestershire; 1 bay leaf; 1 cup shredded cheese; 3 pounds purple potatoes peeled; 1 1/4 cups buttermilk; 2 tablespoons sour cream; 1 tablespoon garlic powder; salt

21 ingredients

11 steps

Ingredients

2 tablespoons olive oil 1 for mushrooms & 1 for onions
3 tablespoons red wine for mushrooms
1/2 cup red wine for sauce, I used Cabernet
3/4 pound mushrooms sliced
1 onion Medium, diced
4 cups veggies mixed, frozen or fresh
2 cans chickpeas drained & rinsed
2 cups stock veggie, Use chicken stock if you don't care about it being a vegetarian dish
1 tablespoon garlic powder
salt
1 teaspoon thyme dried
4 tablespoons tomato paste
2 tablespoons flour
1 teaspoon worcestershire
1 bay leaf
1 cup shredded cheese
3 pounds purple potatoes peeled
1 1/4 cups buttermilk
2 tablespoons sour cream
1 tablespoon garlic powder
salt

Directions

1

In a large saute pan, over medium heat, cook mushrooms in olive oil for 5 minutes. Add 3 T red wine and continue to cook until browned and wine is absorbed. Remove mushrooms, set aside.
2

Wash and peel the potatoes. Fill pot with water, salt and bring to a boil for 20 minutes or fork tender.
3

Add more olive oil to pan, add diced onions and cook 5-8 minutes. Push to one side and add frozen veggie mix to other side of pan. Cook until veggies are hot all the way thru. Stir to combine.
4

Add mushrooms back into the pan. Add veggie stock, thyme, tomato paste, chickpeas, 1/2 cup red wine and flour. Bring to a low simmer, let cook until the sauce has thickened.
5

Preheat oven to 400 degrees.
6

Remove veggies from heat and place into a large casserole dish.
7

Drain potatoes, add buttermilk, sour cream, garlic powder, salt and pepper. Mash until creamy.
8

Spread the mashed potatoes over the veggies. Add an extra sprinkle of thyme over the top.
9

Bake for 15 minutes. Add shredded cheese and bake another 15-20 minutes until browned and bubbly.
10

Let sit for 5 minutes to set up, serve and enjoy!
11

Optional - sprinkle parsley or green onions over the top.