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| Vegetarian Shepherd's Pie |
by Cheri SicardThis version of vegetarian Shepherd's Pie is very satisfying, thanks to the meaty portabella mushrooms used for the filling. It saves a tons of fats and calories over the regular version. You can either make smaller individual pies (like what's pictured here) or use a large baking dish to make one big one. ** 1 recipe garlic mashed potatoes (or any other flavor mashed potatoes you'd like, or even plain mashed potatoes for the purists) 1 onion (I like to use sweet onion, such as Vidalia, but you can use regular) 2 portabella mushrooms, sliced 2/3 cups green peas (fresh or frozen preferred) 3 cloves garlic, minced or pressed 3 T butter 1 1/2 cups red wine 1 tsp. basil 1/4 cup tomato paste 1 T balsamic vinegar Serves 6 . Pre-heat oven to 425°F. Carmelize onions in a large skillet. Lower heat and add garlic and stir for about a minute. Add butter and mushrooms and cook for 3-4 minutes. Add wine and 1 1/2 cups water (or you can use beef, chicken or vegetable stock). Stir in tomato paste and simmer for about 15 minutes. Stir in basil and balsamic vinegar. Remove from heat. Using your fingers, press mashed potatoes into the bottom and up the sides of an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully cover the tops with additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown. Serve with a hearty red wine (one of the few vegetarian dishes that will hold up to it). 
** Garlic Mashed Potatoes 4 large potatoes, peeled and quartered (about 3 cups) 1 full head garlic (don't peel or separate) 2 T butter 1/4 cup milk salt & pepper to taste Makes 6 half cup servings. Pre-heat oven to 375°F. Using your fingers, rub off the outer most white peel off the garlic (don't worry about leaving a lot of peel, roasted garlic peels easily once it is cooked). Place head of garlic in center of a six inch square of aluminum foil. Drizzle olive oil over the top of garlic. Wrap foil around garlic and bake for 45 minutes. Remove from oven, open foil and allow to cool. Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork. Drain. Peel garlic by squeezing the cooled cloves into a bowl (I could make a disgusting analogy to a teenage skin problem here, but I won't). In a large mixing bowl, purée garlic with half the butter and milk, using a hand blender or mixer. Add potatoes and remaining butter and milk and mix until smooth. Add salt and pepper to taste. |
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About the Author: Cheri Sicard is the editor of FabulousFoods.com, a content rich online cooking community. She lives in Los Angeles. |
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Let's Get Cooking!
