Vegetarian Shepherd's Pie topped with Avocado Mashed Potatoes Recipe

This vegetarian version of the traditional Shepherd’s pie is filled with creamy vegetables and topped with a rich avocado mashed potato—you won’t even miss the meat!

Recipe developed by Chef Matthew Murphy - New Orleans

Re-Calculate: Ingredients
Serves:

Ingredients

  • 2 oz. butter
  • 1 medium onion, finely diced
  • 1 clove garlic, minced
  • 1 oz. flour
  • 1⁄2 cup white wine
  • 2 cups cream
  • 1 small carrot, grated
  • 1 oz. parsnips, chopped
  • 1 oz. mushrooms, sliced
  • 1 oz. Brussels sprouts, quartered
  • 2 small cauliflower florets, chopped
  • 1 oz. fresh spinach, chopped
  • 1⁄4 Tbsp. fresh thyme, chopped
  • 1 bay leaf, ground
  • 2 medium-sized potatoes, peeled, roughly chopped and boiled
  • 1 ripe, Fresh Hass Avocado
  • 1 oz. sour cream
  • 1 cup cheddar cheese, shredded
  • Salt and pepper to taste

Instructions:

  1. Sauté the onions and garlic in half of the butter until translucent.
  2. Stir in flour.
  3. Reduce heat and slowly stir in the white wine and then the cream.
  4. Fold in the carrots, parsnips, mushrooms, Brussels sprouts, cauliflower, spinach, bay leaf and thyme.
  5. Pour into a buttered baking dish leaving about 1-inch to the top.
  6. Mash the boiled potatoes with the rest of the butter, avocado and sour cream.
  7. Spread the mashed potatoes over the vegetables and bake for 25 minutes in a 350 degrees F oven.
  8. Sprinkle the cheese over the top and brown for another 4 minutes.

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