……………………………………………………. Baking our mark

Vegetarian Shepherd’s Pie May 20, 2011

Yes, I’m cooking out of season. But sometimes you’ve got to do it. Forgive the not-so-appetizing photos – it really tastes good…especially if you love horseradish. [And to our vegetarian readers, I’m sorry this isn’t as gourmet as a recipe (like this one) from M would be. I’m not very good at cooking vegetarian. I promise I’ll make her post something delicious and healthful soon.]

I combined all shepherd’s pie recipes I could possibly find to make this one up. I’d recommending using that new-ish Google recipes search to find other ones that include the exact ingredients you want to make if this stuff isn’t lying about your house.

Vegetarian Shepherd’s Pie

6 red potatoes, washed and cut into chunks
3 Tbs. prepared horseradish
3/4 cup milk
Freshly ground black pepper
1 1/4 cup sharp cheddar
1/4 cup extra virgin olive oil
1/2 cup lentils – cooked, drained, and seasoned with garlic and rosemary
1 medium onion, chopped
1 carrot, peeled and sliced
1/2 turnip, peeled and chopped fine
3+ Tbs. prepared minced garlic
1.5 – 2.5 cups frozen veggies
Rosemary to taste
1/4 cup Worcestershire sauce [ok, ok, if you use this, it’s not vegetarian any more. but I like it.]
3 cups vegetable stock [yes, still of the homemade variety like I used earlier…I freeze it in convenient measurements so I can just use it whenever I please]
3 Tbs. butter
2 Tbs. flour

Put potatoes in a medium pot, cover with water, and bring to a boil over high heat. Then, salt the water and cook until potatoes are tender. Drain the potatoes, then return them to the pot. Add horseradish, milk, and salt and pepper to taste, and mash to desired consistency. Stir in the cheese.

Meanwhile, heat olive oil in a large skillet. Add the carrot, onion and turnip and season with pepper and rosemary. After about 5 minutes, add the garlic, lentils, vegetables and spices. Cook until all are thoroughly warmed, about 2 minutes. Then add Worcestershire sauce and vegetable stock and bring to a boil.

In a small skillet, melt butter, then whisk in flour for 1 minute, then add to vegetables and stock, mixing until the sauce thickens. Transfer this vegetable mixture into a casserole dish and cover with the mashed potatoes.

Brown under the broiler for 2 to 3 minutes before serving.


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