ChamomileInfused Vegan Portobello Mushroom Shepherds Pie
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Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the onions and cook until softened and translucent, about 5 minutes.
- 3
Add the carrots, celery, and garlic to the skillet. Sauté for another 5 minutes until the vegetables start to soften.
- 4
Add the sliced Portobello mushrooms, thyme, and rosemary to the skillet. Cook for 8-10 minutes until the mushrooms have released their moisture and are tender.
- 5
Stir in the frozen peas, vegetable broth, and tomato paste. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until the sauce has thickened slightly.
- 6
Transfer the mushroom and vegetable mixture to a baking dish.
- 7
Spread the chamomile-infused mashed potatoes evenly over the top, creating a nice layer.
- 8
Bake in the preheated oven for 25-30 minutes until the mashed potatoes turn golden and slightly crispy.
- 9
Remove from the oven and let it rest for a few minutes before serving.
- 10
Garnish with chopped parsley and enjoy your Chamomile-Infused Vegan Portobello Mushroom Shepherd's Pie!
