Vegetarian Shepherd's Pie

Discover Vegetarian Shepherd's Pie. Review the available recipe details and open the credited original source for the complete preparation method.

• 3 Tablespoons (45ml) extra-virgin olive oil ↔ Zamień
• 1 cup (130g) diced onion ↔ Zamień
• 1 cup (130g) diced carrots ↔ Zamień
• 1/2 cup (65g) sliced celery ↔ Zamień
• 8 ounces (227g) sliced mushrooms ↔ Zamień
• 3 garlic cloves, minced ↔ Zamień
• 1/2 cup (120ml) red wine ↔ Zamień
• 1 teaspoon red wine vinegar (or another vinegar you have on hand) ↔ Zamień
• 3 Tablespoons (50g) tomato paste ↔ Zamień
• 2 cups (480ml) vegetable broth ↔ Zamień
• 1 can (15 ounces/425g) white beans, drained and rinsed ↔ Zamień
• 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried) ↔ Zamień
• 2 teaspoons chopped fresh rosemary leaves (or 1 teaspoon dried) ↔ Zamień
• 1 Tablespoon chopped fresh parsley (or 2 teaspoons dried) ↔ Zamień
• 1/2 teaspoon salt ↔ Zamień
• 1/4 teaspoon freshly ground black pepper ↔ Zamień
• 1 dried bay leaf ↔ Zamień
• 1 and 1/2 cups (150–250g) frozen mixed vegetables (do not thaw)* ↔ Zamień
• 2 pounds (907g) russet or gold potatoes, peeled and chopped in 1-inch chunks ↔ Zamień
• 3 Tablespoons (43g) unsalted butter, softened to room temperature ↔ Zamień
• 1/4 cup (60g) sour cream (or plain Greek yogurt, whole milk, or heavy cream) ↔ Zamień
• 1/2 teaspoon salt  ↔ Zamień
• 3/4 cup (85g) shredded sharp white cheddar cheese (optional) ↔ Zamień

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