MAKES 6 servings. FROM START TO FINISH: 40 minutes
1. Place potatoes in large pot of water, along with the garlic powder, onion powder, and salt. Bring to a boil. cook for 15 minutes, or until the potatoes are tender. Drain, then mash, adding 1/4 cup of the vegetable broth and additional salt as needed to taste.
2. Combine the carrots, celery, onion, and garlic with 1 tablespoon of the vegetable broth in a large skillet. Cook over medium heat until softened, for 8-10 minutes.
3. Add the mushrooms, tomato paste, whole wheat flour, thyme, and balsamic vinegar to the skillet and mix to coat the vegetables. Now add the remaining vegetable broth, bring to boil, then lower the heat and stir constantly until thickened.
4. One minute before taking off the heat, add the green peas and stir until they have thawed.
5. Spread the vegetable broth mixture onto the bottom of a 8x8 inch baking pan or cast-iron skillet, followed by the mashed potatoes on top. Broil in the middle rack at 500 degrees F for 15 minutes, or until the potatoes start to brown slightly.
NOTE: For Gluten Free Version: swap the whole wheat flour with cornstarch.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Golden Shepherd's Pie recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
