Millet and Veggie Shepherd’s Pie is a delightful vegetarian twist on the classic comfort food. This dish features a flavorful mix of vegetables and millet, topped with creamy mashed potatoes. It’s a hearty, nutritious meal perfect for family dinners. Let’s dive into this comforting recipe!

Ingredients:

For the Millet Filling:

• 1 cup pearl millet
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup mushrooms, chopped
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the Mashed Potato Topping:

• 4 large potatoes, peeled and diced
• 1/4 cup milk (or plant-based milk)
• 3 tablespoons butter (or vegan butter)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Millet:
   • Rinse the pearl millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of vegetable broth to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the broth is absorbed.
   • Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
2. Prepare the Mashed Potatoes:
   • In a large pot, add the diced potatoes and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
   • Drain the potatoes and return them to the pot. Add the milk, butter, salt, and pepper.
   • Mash until smooth and creamy. Adjust seasoning to taste. Set aside.
3. Prepare the Veggie Filling:
   • Preheat your oven to 375°F (190°C).
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until translucent, about 5 minutes.
   • Add the minced garlic, diced carrots, and celery. Cook for another 5-7 minutes until the vegetables are softened.
   • Stir in the chopped mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
   • Add the cooked millet, frozen peas, corn, diced tomatoes, tomato paste, dried thyme, dried rosemary, salt, and pepper. Stir to combine and cook for another 5 minutes until heated through.
4. Assemble the Shepherd’s Pie:
   • Spread the millet and veggie mixture evenly in a large baking dish.
   • Spoon the mashed potatoes over the top, spreading them out evenly to cover the filling completely. Use a fork to create a decorative pattern on the mashed potatoes, if desired.
5. Bake:
   • Place the baking dish in the preheated oven and bake for 25-30 minutes until the top is golden and the filling is bubbling.
6. Serve:
   • Remove from the oven and let it sit for a few minutes before serving.
   • Garnish with freshly chopped parsley.
   • Serve warm and enjoy!

Tips and Variations:

• Different Millets: Substitute pearl millet with other types like foxtail or proso millet for varied textures and flavors.
• Protein Boost: Add cooked lentils or chickpeas to the veggie filling for extra protein.
• Vegetable Variations: Include other vegetables like zucchini, spinach, or bell peppers for more texture and flavor.
• Cheesy Topping: Sprinkle some grated cheese or nutritional yeast over the mashed potatoes before baking for a cheesy crust.
• Herb Variations: Experiment with fresh herbs like basil, dill, or oregano for a unique twist.

Enjoy this Millet and Veggie Shepherd’s Pie as a hearty and wholesome comfort dish that’s perfect for any occasion. Its delightful combination of flavors and textures will make it a favorite in your recipe collection. Happy cooking!