Baby Bella Shepherd's Pie
A vegetarian twist on a classic Irish dish.
- 4 medium sweet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/4 cup half & half
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large carrots, cut into 1/4" slices
- 2 lb baby bella mushrooms, stemmed and quartered
- 1 Tablespoon minced garlic
- 1 Tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 Tablespoons all-purpose flour
- 1 1/2 cups peas
- 1 cup vegetable broth
- 1 cup dry red wine
- 2 Tablespoons tomato paste
Place sweet potatoes in a large pot and cover with water. Boil potatoes over medium high heat until they are fork tender. Drain potatoes and move them to a large mixing bowl. Mix on low speed with butter and half & half until potatoes are smooth and creamy. Set aside.
Preheat oven to 400°F. In a large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add carrots, cook an additional 2-3 minutes. Add mushrooms, garlic, thyme, salt & pepper. Cook until mushrooms start to sweat. Sprinkle flour over vegetable mixture and stir until evenly coated. Add peas then pour in vegetable broth and wine. Stir in tomato paste and increase heat to bring pot to a boil. Reduce heat and let simmer until liquids reduce to a gravy-like texture. Stir occasionally so that the vegetables don't burn on the bottom of the pot.
Pour vegetable mixture into a greased 9”x13” casserole dish. Spread sweet potatoes over vegetables, making sure potatoes reach the edges of the dish. Bake for 20 minutes. Let cool slightly before serving.