Vegetarian Shepherd's Pie

chelseasmessyapron.com

Larine J Harper

2 tablespoons olive oil, separated

2 garlic cloves minced

1 cup diced yellow onion (~½ of 1 large onion)

¾ cups diced carrots (~2 to 3 large carrots)

¾ cups diced celery (~3 to 5 stalks)

8 ounces cremini mushrooms, thinly sliced

1 teaspoon EACH: dried thyme, Italian seasoning

½ teaspoon paprika 1 tsp salt, ½ tsp pepper

2 tablespoons white flour

2 tablespoons tomato paste

½ cup 100% grape juice

2 bay leaves, separated

1 cup frozen sweet peas

1 cup frozen yellow corn

1 can (14.5 ounces) fire-roasted diced tomatoes, undrained

1 cup vegetable stock

½ teaspoon red wine vinegar

subheading: Topping:

2 and ½ pounds potatoes, I use an equal mix of Yukon Gold and Russet; if just using one use Yukon Gold; peeled and cubed

½ cup heavy cream (can use half and half)

½ cup sour cream (can use light or fat free)

6 tablespoons unsalted butter

Fine sea salt and freshly cracked pepper

Optional: fresh parsley or fresh thyme (for topping)

Directions at chelseasmessyapron.com

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