Name: Vegetarian Shepherd’s Pie
Prep time: 20 min
Cook time: 135 min
Ingredients: 6 cups medium Yukon gold potatoes (peeled and chopped ); 1 cup plain whole milk yogurt; 1 tablespoon ghee ((sub with 1 tablespoon butter, 1 tablespoon olive oil)); 1/2 teaspoon Himalayan pink salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons ghee ((sub with 1 tablespoon butter, 1 tablespoon olive oil)); 1 cup onions (chopped); 3 cloves garlic (chopped); 1 1/2 cups button mushrooms (brown or white) (chopped); 1/2 teaspoon Himalayan pink salt; 1 1/2 cups carrots (chopped); 1 1/2 cups celery root (celeriac) or rutabaga (chopped); 1 bunch Swiss chard (chopped (stems and leaves separated)); 2 cups broccoli or Brussel sprouts; 1 tablespoon all-purpose flour ((sub with gluten-free)); 2 cups vegetable stock; 2 teaspoons red wine vinegar; 1/4 teaspoon Himalayan pink salt; 1/2 teaspoon freshly ground black pepper; 1 pinch red chili or cayenne pepper ((optional)); 1/4 cup parsley (chopped finely); 1 tablespoon fresh thyme ((sub with 2 teaspoons dried), chopped finely); 2 teaspoons fresh parsley (chopped finely); 1 teaspoon paprika ((optional))

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