Thursday, October 6, 2011

Keeping me guessing, aka Vegetarian Shepherd's Pie

I never know what's going to be a hit with the boys.  I think I know, then it usually flops.  Other times I make something that may or may not work and the gobble it up and demand more.  Tonight was one of those nights.  My friend Sheri over a Pork Cracklins posted this recipe for Shepherd's Pie and it planted a seed.  Later when I was looking for dinner ideas in my cookbooks, I found a recipe for a vegetarian version in the Vegetarian Family Cookbook.  I decided to put it on the menu.  I started from that recipe, but made some adjustments. These are captured below.

Modified Shepherd's Pie

6 medium sized russet potatoes
1 Tbsp butter
 1/2 cup milk
1/4 cup shredded sharp cheddar

1 Tbsp olive oil
1 medium onion (I used a sweet onion because I do love them so, but a plain onion would be fine too)
2 medium carrots (I approximated with baby carrots since I have them on hand at all times)
1/2 medium cauliflower (I used a bag of cauliflower florets from Trader Joe's because that's how I roll)
1 cup frozen corn
8 oz vegetarian ground "meat" (from Trader Joe's, where else)
2 Tbsp chopped fresh flat leaf parsley
2 tsp Vegetable Better than Bullion
Salt and pepper to taste

Preheat your oven to 400 degrees. 

Peel and cube the potatoes then boil until tender.  Once they are tender, drain and mash with butter and milk until fluffy.  Add the shredded cheese to the mashed potatoes and set aside.

In a large skillet, heat the olive oil over medium heat.  Finely chop the onion and slice the carrots and add them to the pan.  Cook until the onions start to turn golden.  Finely chop the cauliflower and add it to the pan.  Cook until it starts to become tender.  Add the frozen corn and the soy meat and the Better than Bullion (in the paste form, don't add water).  Cook until heated through.  Add the parsley and season with salt and pepper.  Add about 1/2 cup of the mashed potatoes and stir until mixed in.

Put the vegetables into the bottom a a casserole and top with the mashed potatoes.  Smooth the mashed potatoes on top into an even layer.  I like to use a fork to make a nice texture on top of the potatoes, but you don't have to do that if you don't feel like it.

Bake the casserole for about 20 minutes until it is bubbling around the edges and the potatoes have begun to turn golden brown on top (at least along the textured ridges if you took that step).

Eat and enjoy. 

1 comment:

Sheri said...

It sounds great! I've been trying to come up with a vegetarian version that tastes right and is still hearty. I love the idea of cheese in mashed potatoes.