Thursday, December 23, 2010

Vegetarian Shepherd's Pie

'Tis the season, for comfort foods, for warmth. And for cleaning out the fridge. What could make better use of all of those things than Shepherd's Pie? I made this version vegetarian and wheat free, (preceded by a tour of my fridge to determine what needed to be eaten) but it is very versatile. And, I must say, satisfying on a cold winter eve.

Vegetarian Shepherd's Pie

Serves 6

8 medium sized russet potatoes, peeled and cut in large dice
for 12- 15 minutes, until you can easily put a knife through.

Add 1 (to 1.5) cups of milk to drained potatoes and mash or whip in stand mixer. Add salt and pepper. Set aside.

Saute for ten minutes on medium heat:
1 onion, chopped
1 carrot, chopped
2 leeks, chopped and rinsed (whites only)
1 parsnip, chopped
3 cloves garlic, chopped

1 head Cauliflower, broken into florets
5 oz golden shiitake mushrooms, sliced
Generous pinch of dried italian herbs

Cook together for another ten minutes until well melded.

1 cup red wine
1 cup broth
2 TBS tamari
1 cup rinsed green lentils

Salt and pepper to taste

Toss for a couple of minutes to coat. Add veggies to casserole (9x11) and top with mashed potatoes.

Shred 1/ 3 cup cheddar cheese on top.

Cook at 350 degrees for about 40 minutes- until broth is bubbling and potatoes are tipped with brown.

Enjoy- stay warm!

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