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!
Vegetable Shepherd’s Pie
(Food Network magazine, Oct. 09)
6 medium Yukon gold potatoes, peeled and diced
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)
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.