Categories: Vegetarian

Vegetarian Shepherd's Pie

Average

Preparation time: 30 minutes | Oven time: 30 minutes

4 people

40-60 min

This casserole is the ultimate comfort food! The addition of cranberries and parsnips gives the ground potato a tangy, sweet flavor that pairs perfectly with the creamy mashed potatoes. A dish that will definitely be a hit on the Christmas table!

Preparation

Preheat the oven to 200°C (top and bottom heat). Peel the potatoes and cut them into equal-sized pieces. Heat a pan of water with a little Verstegen Sea Salt and boil the potatoes for about 20 minutes, or until tender. Drain and let them steam thoroughly.

Peel and finely chop the shallot and garlic. Coarsely chop the shiitake mushrooms. Peel the parsnips and dice them into 1 cm cubes or less. Prepare the Verstegen Knead & Ready Minced Beef Classic Seasoned according to the package directions.

Heat the olive oil in a large skillet and sauté the onion and garlic until translucent. Add the shiitake mushrooms and parsnips and cook for 5 minutes. Brown the Verstegen Knead & Ready Minced Meat Classic Spiced in the pan along with the tomato paste. Add the Verstegen Spicy Paprika Powder, Verstegen Bay Leaf, cranberries, peas, and vegetable stock. Simmer gently until most of the liquid has evaporated.

Meanwhile, heat the milk in a saucepan, but do not let it boil. Mash the potatoes with a potato masher. Pour the warm milk over the potatoes and whisk in the unsalted butter. Continue stirring until the butter has melted and is well incorporated. Season with Verstegen Black Pepper and Verstegen Sea Salt.

Divide the ground meat mixture into a large baking dish. Top with the mashed potatoes. Use the tines of a fork to create a neat pattern. Bake for 30 minutes, or until golden brown.

Slice the chives thinly. Remove the Shepherd's Pie from the oven and garnish with the chives.