Make the dish that won first place dinner at the 2025 National Public Lands Day Dutch Oven Cook-Off - Stewardship Coordinator Meg Tait's Vegetarian Shepherd's Pie!

Vegetable Filling

• 2 tablespoons olive oil
• 8 cloves garlic, minced
• 16 ounces fresh mushrooms, sliced
• ½ cup chopped carrots (about 6)
• 1 sprig of fresh rosemary
• 1 sprig of fresh thyme
• 1 dried bay leaf
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1/2 cup red wine
• 1 1/2 cups veggie broth
• 1 teaspoon salt (more or less to taste)
• 2 cups frozen peas

Mashed Potatoes Topping

• 2 pounds russet or Yukon gold potatoes
• 1/2 cup full fat Greek yogurt
• 1/4 cup butter or olive oil
• salt to taste

Instructions

1. At home, prepare mashed potatoes with yogurt, butter/olive oil, and salt.
2. Onsite, prep at least 20 coals – you will need 8 for the bottom and 12 for the lid.
3. In a 10-quart Dutch Oven, heat the oil over 8 coals (medium heat). Add and sauté garlic until fragrant.
4. Add whole herbs, sliced mushrooms, and carrots, then sauté until carrots are softened.
5. Add tomato paste and flour, stir to incorporate. Pour in the red wine to deglaze the bottom of the pan, letting the wine cook off for 2-3 minutes.
6. Slowly add the broth, season with salt, and simmer over low heat to thicken sauce.
7. Remove the rosemary, thyme, and bay leaf. Stir in the peas, spread the mashed potatoes on top, and bake for 15 minutes with 12 coals on lid.
8. Enjoy!