Description

This is my take of a Shepherd's PIe made with vegetables. Meat eaters will think it's good and vegetarians will think it’s delicious.

Ingredients

1 tablespoon olive oil (Used to saute onion) 1 large onion roughly diced 1 cup frozen carrots 1 cup frozen peas ½ teaspoon dried thyme ½ teaspoon dried rosemary Salt & Pepper to taste ¼ cup red wine or veg stock (Used to deglaze pan) 1 rounded teaspoon vegetable base or 2-4 (Per taste) vegetable stock cubes 1 (14½) oz can chopped tomatoes (drained) 1 (15½) oz can chickpeas/Garbanzo (drained) 2 cups vegetable stock ¼ cup cornstarch and ½ cup cold water to make a slurry 3 lbs sweet potatoes, peeled and cut into chunks (or potatoes of your choosing) 2 tablespoons butter 1 cup grated vegetarian cheddar cheese or use some panko bread crumbs, butter crackers or some other topping.

Instructions

Peel the potatoes and cut into similar sized pieces. Place potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook for 15-20 minutes or till potatoes are fork tender. Brain well and return to the saucepan or bowl. Add 2-3 tablespoons of unsalted butter and mash to desired consistency. Add salt & pepper to taste. Set aside. Over medium high heat add enough oil to coat a large heavy bottom frying pan. Add onion and saute (Stirring often) till onions are golden brown (About 10 minutes). When the onions are golden brown, turn the heat source to medium low and add red wine or stock, scraping all the browned bits off the bottom of the pan and deglaze. Add the thyme, rosemary and garlic and stir for about 30 seconds. Add the 2 cups vegetable stock, vegetable base or cubes, peas, carrots, chickpeas, tomatoes and salt and pepper to taste. Bring to a simmer (Small bubbles forming) and simmer for 10 minutes. Add ¼ cup cornstarch and ¼ cup cold water stir till there are no lumps. Slowly drizzle the slurry into your vegetables, stirring constantly until desired thickness. Turn off the heat source. Add the vegetables to the baking dish and spread evenly. Spread mashed potatoes evenly over the vegetables. Top potatoes with desired topping (If using) and bake in a preheated 375 degree oven for 20-30 minutes or till the top is browned. If you are not using a topping over the potatoes, after 20 minutes turn on the broiler and brown the top.

Serves

6 - 8

Additional Comments

This recipe is great for almost any type and or combination of berries. Serve with whipped cream or vanilla ice cream. Serve hot, warm or cold.

Vegetarian Shepherd's Pie