Vegetable Shepherd’s Pie

Have you ever cooked with beets? This was my first time, and I didn’t realize that they would create such a crime scene! Other than all of the chopping of the veggies, this recipe is pretty simple. It ended up having a surprisingly good taste! Toby had two suggestions, both of them I agree with: 1. cook the veggies longer (they were still a little crunchy) and 2. make more mashed potatoes! So next time I will cook the veggies maybe 10 more minutes, and I will cook double the amount of potatoes. Yum!

rating: 9

Vegetable Shepherd’s Pie
(Food Network magazine, Oct. 09)

Ingredients:

6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tbsp extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2″ chunks
2 stalks celery, cut into 1/2″ chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tbsp Worcestershire sauce
5 tbsp unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles (I used Quorn Grounds)
2/3 cup milk or half-and-half (I used half-and-half)
Grated Parmesan cheese, for sprinkling (optional)

Directions:

1. Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
2. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tbsp butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
3. Drain the potatoes and mash with the remaining 3 tbsp butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with Parmesan, if desired. Broil until golden brown, 5 minutes.

Serves 4

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3 Responses to Vegetable Shepherd’s Pie

  1. mandy says:

    I’m excited to read your blog, looks like a lot of good recipes on here. Are you aware that worcestershire sauce is not vegetarian? It’s made from anchovies…

    • peppertree says:

      Hi Mandy! So glad you found my blog! You are right, most Worcestershire sauce IS made with anchovies, however, there are vegetarian and even VEGAN versions out there! We used to have some, and I can’t remember the name of it, but it had a big blue wizard on the front. Weird. The stuff I’ve got now is made by Annie’s Natural’s, and not only is it vegan, it’s all organic.

  2. maya says:

    this reminds me of one of my fav recipes i have to search for
    it has the cornbread on bottom and beets on tope w/ chesse melted on top yummm:)

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