Tuesday, March 15, 2016

Traditional Shepherd's Pie / Vegetarian

I decided to make a Vegetarian version of a traditional Shepherd's Pie for Easter. Obviously you can use a non Vegetarian Meat for the recipe. I also use a Vegetarian Worcestershire Sauce and a Vegetarian Chicken Stock or Vegetable Stock. Other than that, it's the same. I note all of those adaptations in the recipe.

Thanksgiving 2016
Before the Potatoes are added.

With Mashed Potatoes added.
Just before Baking, I Drizzle with Melted Butter
and Sprinkle with Grated Parmesan Cheese.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" Glass Casserole Dish, brushed well with Olive Oil.

1 TBS Olive Oil
1 tsp Fresh Ground Black Pepper
1 Pound of Yves Meatless Ground sautéed in 3 TBS of Olive Oil. (prepare this ahead and set aside until it's added later.
1 Large Onion, Diced
4 Large Carrots, Diced
1 1/2 C Frozen Peas
3 TBS Finely chopped Fresh Thyme Leaves
2 TBS Flour
1 TBS Butter, melted + additional for brushing over the Potatoes.
8 oz. Red Wine
2 TBS Tomato Paste
2 TBS Vegetarian Worcestershire Sauce
1 C Vegetarian Chicken Broth or Vegetable Broth

6 C of Mashed Potatoes. About 1 pound of Potatoes. (I recommend Yukon Gold)
6 Spring Onions, finely sliced and mixed into the Potatoes.
1 Egg, beaten (mixed into the Potatoes)

Grated Parmesan Cheese

In a large skillet on medium heat:
Sauté just until tender.

Cook for an additional minute.

Meatless Ground
Stir to combine well.

Sprinkle with Flour.
Stir to combine well.

Tomato Paste
Worcestershire Sauce
Mix well and cook just until heated well.

Mix well and Cook until it begins to reduce and thicken into a gravy.
Pour into the Casserole Dish and smooth out evenly with a Silicone Spatula.

Spoon Potatoes with Spring Onions evenly over the top and spread with a Silicone Spatula.
Brush the top with Additional Melted Butter and Sprinkle with Parmesan.

Bake for 20 minutes until the Potatoes begin to Brown.

Serve with slice of Baguette Bread.

Peace in the Kitchen!

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