Monday, April 30, 2007

Vegetarian Sheppard's Pie

I hadn't made one of these in a while, so it seemed like a good idea for Saturday night's dinner. Sheppard's pie is traditionally made with lamb, but there are a ton of vegetarian options out there. I used Yves brand Meatless Ground Round, but Quorn and Morningstar Farms both make excellent ground beef substitutes as well. Sheppard's pie is pretty forgiving, so whatever spices and veggies you have on hand should work out just fine. I do, however, feel that the mace is a particularly important flavor.

Veggie Sheppard's Pie:

Filling:
1 package ground beef substitute
1 28oz can diced tomatoes
3/4 cup frozen corn
3/4 cup frozen peas
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
2 tblsp olive oil
1 tsp kosher salt
1 tblsp old bay seasoning
1 tsp mace
1 tblsp parsley flakes
1/2 tsp black pepper
1/2 tsp garlic powder

-saute veggies and beef substitute in olive oil until they start to soften (about 10 minutes)
- add tomatoes and spices and simmer for about 20 minutes (until sauce starts to thicken)

Topping:
1 lb red potatoes, diced
1/4 cup milk
1 tblsp butter
1/2 tsp salt
-meanwhile, boil salted water and cook potatoes until soft (about 20 minutes)
-mash potatoes with milk, butter and 1/2 tsp salt

-assemble filling in bottom of a large casserole dish and top with mashed potatoes
-bake at 375 for 15 minutes, or until potatoes begin to brown.

** Fun Fact!: I cut myself while making this dinner. Not with my knife, but on the box my butter came in. Go figure.

Listening:  Idlewild- "In Competition For The Worst Time"

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