Vegetarian Shepherd’s Pie topped with Avocado Mashed Potatoes

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 2 oz. butter
• 1 onion, finely diced
• 1 garlic clove, minced
• 1 oz. flour
• 1/2 cup white wine
• 2 cups cream
• 1 carrot, grated
• 1 oz. parsnips, chopped
• 1 oz. mushrooms, sliced
• 1 oz. brussels sprouts, quartered
• 2 cauliflower florets, chopped
• 1 oz. fresh spinach, chopped
• 1/4 Tbsp. fresh thyme, chopped
• 1 bay leaf, ground
• 2 potatoes, peeled, roughly chopped and boiled
• 1 ripe, fresh avocado, halved, pitted and peeled
• 1 oz. sour cream
• 1 cup Cheddar cheese, shredded
• salt and pepper (to taste)

Instructions:

1. Sauté the onions and garlic in half of the butter until translucent.
2. Stir in flour.
3. Reduce heat and slowly stir in the white wine and then the cream.
4. Fold in the carrots, parsnips, mushrooms, Brussels sprouts, cauliflower, spinach, bay leaf and thyme.
5. Pour into a buttered baking dish leaving about 1-inch to the top.
6. Mash the boiled potatoes with the rest of the butter, avocado and sour cream.
7. Spread the mashed potatoes over the vegetables and bake for 25 minutes in a 350 degrees F oven.
8. Sprinkle the cheese over the top and brown for another 4 minutes.