Shepherd’s Vegetable Pie
Shepherd's Vegetable Pie is a vegetarian twist on the traditional Shepherd's Pie, which is made with meat. It is a delicious and hearty dish that is perfect for autumn dinners.
This is vegetarian and high protein recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 500 gram Potatoes
- 200 gram Carrots
- 150 gram Peas
- 150 gram Onion
- 2 unit Garlic cloves
- 2 tablespoon Olive oil
- 1 cup Vegetable stock
- 2 tablespoon Butter
- 2 tablespoon Plain flour
- 1 cup Milk
- 100 gram Cheddar cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 sheet Puff pastry
- 1 unit Egg
Instructions
- Preheat the oven to 200°C (400°F).
- Peel and chop the potatoes and carrots into small cubes. Boil them in salted water until tender. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
- Add peas, vegetable stock, butter, and flour to the pan. Stir well and cook for 2-3 minutes.
- Gradually add milk while stirring continuously. Cook until the sauce thickens.
- Add cooked potatoes, carrots, grated cheddar cheese, salt, black pepper, and dried thyme to the pan. Mix well.
- Transfer the vegetable mixture to a baking dish.
- Roll out the puff pastry sheet and cover the baking dish with it. Trim the excess pastry.
- Beat an egg and brush it over the pastry.
- Bake in the preheated oven for 30-35 minutes or until the pastry is golden brown.
- Allow the pie to rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.