If your taking a break from meat here is a good recipe for vegetarian shepherd’s pie. Of course if you wanted to add chicken you certainly can.
1 cup of carrots
1 cup of celery
1 cup of frozen peas
1 clove of garlic
2 cups of vegetable stock
1/2 cup flour
Salt and pepper
First, chop up the potatoes and boil them in a pot. While those are cooking, start chopping up the onion and garlic.
Saute the onions and garlic in oil for about 5 minutes. Then start chopping up the other vegetables.
Once everything is chopped add the frying pan to saute with the onions and garlic.
Once all the chopped vegetables are added saute them on medium heat for about 10 minutes stirring occasionally. As you keep a side eye on those, now you can start the gravy sauce which will be all vegetable stock. Since vegetable stock is so soupy, I suggest to thicken it.
Add the vegetable stock to a frying pan and bring it to a small boil. As its heating up, get a small bowl and add 1/2 cup of flour and some water so its pasty but soupy.
Once you have it at the right consistency, take the wisp and stir the vegetable stock vigorously as you add a little flour at a time. This part is probably the hardest and takes patience. This process works the same way if you add corn starch but since I didn’t have any flour will work. Just remember to keep stirring and add in the flour paste slowly or the gravy will get lumpy.
As you mix in the flour the gravy will start to thicken, don’t worry if it seems to foam. Once the gravy is at a good consistency, add it with the saute vegetables then add the frozen peas. Once everything is combined add to the bottom of the cooing pan
By now the potatoes have to be done it you haven’t already removed them from the heat. Start to mash the potatoes and add butter, salt and pepper. Once the potatoes are mashed add it to the top of the vegetables.
Spread the potatoes on the top. If you want to add cheese over the potatoes that is fine too.
Cook in the oven at 350 degrees for 30 – 45 minutes depending on how crisp you want the potatoes to be.