Name: Vegetarian shepherd’s pie with beans and mushrooms
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Western European
Ingredients: 3 Carrots; 2 Zucchini; 1 Red kidney beans; 1 Tomato; 6 Button mushrooms; 1 Onion; 2 Garlic cloves; 1 tbsp All-purpose flour; 300 ml Vegetable broth; 2 tbsp Vegetable oil; 1 tbsp Balsamic vinegar; to taste Sugar; 6 Potatoes; 200 ml Heavy whipping cream; 2 tbsp Butter; 100 g Hard cheese; to taste Salt and pepper; to taste Basil

Instructions

Tip: tap a step to mark it as done.

Peel the potatoes and boil until tender. Drain and mash with the cream, butter, and salt to make a soft, loose mash. Gently fold in the cheese and set aside.
Preheat the oven to 180°C (350°F).
Heat the oil in a large pot, add the chopped onion and garlic, and sauté briefly. Add the diced carrots and mushrooms and sauté for a little while, then add the chopped zucchini and sauté again. Season the vegetables with salt and pepper, pour in the broth and vinegar, and add the tomatoes, beans, and sugar. Simmer for about 10 minutes.
Thicken the mixture with the flour, season with dried basil, and spread in the bottom of a baking dish.
Cover the entire surface with the mashed potatoes, smooth the top, and bake for about 20 minutes.

Tip: Run a fork over the mashed potatoes to make ridges whose peaks will brown nicely in the oven. Let the vegetable mixture thicken well so the mashed potatoes do not sink into it.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 471 kcal
Protein: 14 g
Carbohydrates: 48 g
of which sugars: 10 g
Fat: 26 g
of which saturates: 14 g
Fiber: 7.9 g
Salt: 1.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zeleninový pastiersky koláč s fazuľou a šampiňónmi