Saturday, September 18, 2010
Vegetarian Shepherds Pie
I sort of made my recipe up as I went along but I looked up a few recipes in the meantime to get a reference point. I used a regular glass pie pan to contain everything.
2 large or 3 small potatoes peeled and coarsely chopped
1/4 cup milk
1 Tbsp butter
salt and pepper
1 small yellow onion chopped
6 cremini mushrooms sliced
1 zucchini diced
1 head of broccoli trimmed into florets
1 cup frozen green peas
1 roma tomato chopped
1 1/2 Tbsp tomato paste
1 Tbsp balsamic vinegar
2 1/2 Tbsp olive oil
1. Preheat the oven to 375 degrees and grease a pie pan or casserole dish.
2. Put potatoes in a medium saucepan and add enough water to cover them. Salt the water and then bring to a boil, reduce heat and simmer for about fifteen minutes or until tender.
3. Meanwhile, heat up the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often for about 5 minutes. Add the broccoli, cook for another two minutes then add zucchini and cook for 3 more minutes stirring often. Add the mushrooms and the peas, cook for an additional three minutes. Add tomato paste and stir in then add tomato, vinegar and salt and pepper to taste. Reduce heat to low and simmer for a few more minutes. Transfer mixture to prepared pan.
4. Drain potatoes and mash, incorporating the milk and butter in the mean time. Spread evenly over the filling. Cook for 20 to 25 minutes or until bubbling hot. Cool for a few minutes before serving.
Note: I used three normal sized potatoes and they seemed to over power the filling a bit which is why my Potato ingredients look so crazy. 2 large or 3 small potatoes would work best I think
This happy little pie, which I heard could be called a shepherdess pie because there is no meat and only feminine shepherds care about animals (haha) can be found here on meatless mondays.