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Vegetarian Shepherd's Pie
This wonderful recipe is from
Vegetarian Times Magazine March, 2002, and is reprinted
here with their permission. Potato
Topping
- 31/2 lbs. baking potatoes, peeled and
cut into approx. 3/4 inch pieces
- 1 cup vegetable
broth
- 2 tsp. Dijon mustard
- 2 Tbs. grated Cheddar cheese (optional)
Filling
- 3 medium carrots,
diced
- 1 medium onion, chopped
- 2 large cloves garlic, minced (2 shallots can be
substituted)
- 2 cups cooked lentils (or 1 package -
3/4 lb. of soy based ground "round")
- 1/3 cup
vegetable broth
- 14.5-oz. can diced tomatoes,
drained
- 1 Tbs. tomato paste
- 1/2 tsp. dried oregano
- 1 Tbs.
vegetarian Worcestershire sauce
1. Make potato topping: In large saucepan, combine potatoes with
enough cold water to cover. Bring to a boil, and cook until tender, about 15
minutes. Drain well.
2. In large bowl, mash potatoes with 1 cup broth and mustard, and
salt and pepper to taste.
3. Preheat oven to 350F. Bring small saucepan of lightly salted water
to a boil. Add carrots, and cook 2 minutes to blanch. Drain, and set
aside.
4. Coat large skillet with cooking spray, and set over low heat. Add
onion, and cook, stirring, until softened, about 2 minutes. Add garlic (or
shallots) and cook 15 seconds.
5. Stir in lentils (or soy based ground "round"), blanched carrots,
vegetable broth, tomatoes, tomato paste, oregano and Worcestershire sauce. Mix
well. Cook, stirring often, until flavours have blended, about 10 minutes.
Season with freshly ground pepper to taste.
6. Lightly coat 3-qt. gratin dish or shallow casserole with cooking
spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes
and cheese, if desired.
7. Bake until heated through, 30-45 minutes. Let stand 10 minutes
before serving.
Serves 8. |
