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Veggie Shepherd's Pie

5-6 red potatoes cubed, boiled, mashed w/ butter, parsley and milk and then set aside

Veggie hash
olive oil
1 large onion, minced
5 large cloves garlic, minced
salt & pepper
1 stalk celery, finely chopped
1 lb mushrooms, chopped
1 zucchini, chopped
1 green pepper, finely chopped
4 leaves fresh basil, minced
handful fresh oregano, minced
handful frozen corn
handful frozen lima beans
a couple handfuls grated sharp cheddar
1/4 cup panko bread crumbs
3 tbs. red wine vinegar
a dash or 2 of worcestershire sauce
cayenne pepper to taste

Heat olive oil in a large skillet
Add the onion and sautee until soft
Add garlic, salt, pepper, celery, mushrooms, zucchini and green pepper
Cover and cook on low for about 10 minutes, stirring frequently
Add the herbs, frozen corn and lima beans
Cook for about 5 more minutes, covered
Remove from heat and mix up with the vinegar, bread crumbs and handful of cheese
Put the veg hash into a casserole dish
Spread mashed potatoes over top of the veggies, sprinkle with cheese and paprika
Baked uncovered for about 30 minutes or until it looks rad

Rowan wanted a sauce to put over the top, so while that was baking she took a regular sized can of whole tomatoes, crushed them up by hand into the dirty veg skillet, added some sugar, fresh herbs, salt, pepper and 2 teaspoons tomato paste. She let that simmer until the casserole was ready and then we rocked it out.

Be sure to let it cool like Rowan did. My mouth is a split second from becoming an inferno of shepherd's pie in that pic.

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Copyright © 2005-2013 Graham Cranfield