Vegetarian Shepherd's Pie

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/4 teaspoon red pepper flakes
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can corn, drained
• 1 (14-oz) can peas, drained
• 1/2 cup vegetable broth
• 1/4 cup all-purpose flour
• Salt and pepper, to taste
• 4 cups mashed potatoes (see notes for recipe)

Directions

1. Preheat oven to 350F (175C).
2. In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are tender, about 5-7 minutes.
3. Add thyme, rosemary, cumin, coriander, paprika, and red pepper flakes. Cook until fragrant, about 1 minute.
4. Add diced tomatoes, corn, and peas. Stir to combine and cook for 3-4 minutes.
5. Add vegetable broth and bring to a simmer. Add flour and stir until combined. Simmer for 5 minutes.
6. Season with salt and pepper, to taste. Pour mixture into 9x13-inch baking dish.
7. Top with mashed potatoes and spread evenly.
8. Bake for 30-35 minutes or until the top is golden brown.
9. Serve and enjoy!

Interesting Facts

• The original shepherd’s pie is made with lamb and was created to use up leftover meat.
• This dish is similar to a cottage pie, which is made with beef.
• The mashed potatoes on top of this dish act as a lid, trapping in moisture while it’s baking.
• Mashed potatoes can be made with any type of potato – russet, Yukon Gold, or red potatoes.