Monday, February 10, 2014

Meatless Monday: Vegetarian Shepherd's Pie

Any time there is Shepherd's Pie on a menu, I order it... maybe this stems from my love affair with mashed potatoes. This recipe has all the buttery goodness of mashed potatoes, but full of protein and veggies. Try it with a stout tonight!

Olive oil
One large onion, chopped
One red pepper, chopped
5 cloves of garlic, minced
3 carrots, peeled and diced
3 stalks of celery, chopped
1/2 bag of frozen veggie mix (peas, corn, green beans, etc.)
6 potatoes, peeled
salt and pepper
2 tablespoons chopped parsley
2 tablespoons Worcestershire sauce
6 tablespoons of butter
1/2 cup of milk
3 veggie burgers, cooked and crumbled
parmesan cheese

1. Heat oil in a large pan and brown your onions, carrots, pepper, celery, garlic and frozen vegetables.

2. Meanwhile, Boil your potatoes in salted water until soft.
3. Take 1/2 cup of water from your potatoes and pour into vegetable mixture, and cover for 10 minutes to soften carrots. Season with salt and pepper.
4. Pour in the parsley, veggie burger crumbles, Worcestershire sauce, and 3 tablespoons of butter, and continue to cook together, stirring for 5-10 minutes.
5. Pour mixture into the bottom of an oval casserole dish.
6. Once potatoes are soft, drain water and mash, adding milk and 3 tablespoons of butter. Salt and pepper to taste.
7. Scoop mashed potatoes onto the top of the veggies, and use a fork to cover surface completely. Grate some fresh parmesan cheese on top.
8. Broil top of pie for 5-10 minutes or until golden brown on top. Serve hot.


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