Vegetarian Shepherd's Pie
Last updated: Wednesday January 12, 2022
Mashed Potatoes:
2 - - Medium Potatoes, Quartered and Peeled
- 1/4 - Milk
1 1/2 - Butter
1 - tsp Salt
A) If you have leftover mashed potatoes, use them. Otherwise, cook potatoes until soft. Drain and mash with butter, milk, and salt. Set aside. We have also used instant potatoes which work quite well.
Veggies:
2 - Tbs Olive Oil
1 - - Large Sweet Onion (sliced thinly)
1 - - Green Pepper (sliced thinly)
3 - - Carrots sliced
1 1/2 - Cloves Garlic (Minced)
1 - Cup Cauliflower (Cut into florets)
1 - Cup Broccoli (Cut into florets)
- 1/4 Cup Peas (frozen work as well)
- - - Other Vegetable of your Choice
B) Saute onions, peppers, and celery in an uncovered dutch oven or frying pan.. Add garlic, carrots, and cauliflower and continue to saute. Finally, add peas and mix to incorporate and set aside.
Veggie Sauce:
- 1/4 Cup Tomato Paste
- 1/2 Cup Water
- 1/2 TsP Basil
1 - - Bay Leaf
1 - tsp Salt
Topping:
- 1/2 Cup Cheddar Cheese (Shredded)
C) In a sauce pan, combine the tomatoe paste and water. Add basil, bay leaf, and salt. Bring to a simmer, and mix. Comnine the sauce with the veggies and spread vegetable mixture in a greased baking dish or into the uncovered dutch oven.
D) Spread mashed potatoes over top of veggie mixture (1/2 to 1 inch thick) and then top with shredded cheese.
E) Bake at 350 degrees for about 30 to 40 minutes until piping hot and golden brown. If using a Dutch oven, cook without covering. Remove from oven and allow to cool for 10 minutes.
F) Serve and enjoy.
Background:
This recipe is modeled after one that used to be served at the Blue Heron Vegetarian Cafe in Minneapolis (at the corner of Emerson and Lake Streets, a cafe I used to play the piano at in the late 70s and early 80s). This dish pairs well with a Cabernet Saugvignon.
Yield: 12 Servings
Theo and Nancy Black