Monday, January 18, 2010

Going Meatless - Shepherd's Pie

Shepherd's Pie

4 large or 6 medium potatoes

1 Tbsp. butter

1/2 cup low fat milk

1 Tbsp. olive oil

1 medium onion, finely chopped

2 medium carrots, peeled & sliced

1/2 medium head cauliflower, finely chopped

1 cup frozen peas

1 cup frozen corn kernels

2 Tbsp. minced fresh parsley

1 Tbsp. minced fresh dill

Seasoned salt & fresh ground pepper

Preheat oven to 400 degrees. Lightly oil a shallow, round 2 quart casserole or 9 x 13 baking pan.

Place the potatoes in a saucepan w/ enough water to cover. Bring to a simmer, then cover & simmer until tender, about 20 minutes. Drain & transfer to a small mixing bowl.

Stir the butter into the potatoes until melted, then add the milk & mash until fluffy.

While the potatoes are cooking, heat the oil in a skillet. Add the onion & carrots & saute over medium heat until the onion is golden. Add the cauliflower & 1/4 cup water. Cover & cook until the cauliflower is just about tender, about 5 minutes.

Add the peas, corn, parsley & dill. Cook until the mixture is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt & pepper.

Pour the vegetable mixture into the prepared pan & pat in evenly. Spread the mashed potatoes over the top & pat down lightly.

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 minutes before serving.

Dylan's rating: 10

My rating: 8

Dylan loved this, but I knew he would. He loves potatoes. I like this too. It's a real comfort food. I just felt that it was lacking some exciting flavor.

I have to admit that when I put the vegetables in the baking dish, I was worried about all the cauliflower & how my family would react to it. I got all worried that the dish would be nasty & would go to waste, so I whipped up a white sauce & mixed it in w/ the vegetables. Then I felt guilty for adding some fattiness to the dish. It did make the casserole bubble over a little & because I didn't want a mess in the oven, I pulled it out before it got nice & golden on top. The cauliflower became completely soft & you'd never even know it was in there. It was good.

I've never made a Shepherd's pie w/ meat. I just thought my family would like it. Anybody out there have a really good Shepherd's pie recipe that you can share with me?


Amber Liddle said...

I don't have a shepard's pie recipe, although that one looks like it would be great all golden, with a side of biscuits! Mmm.

I was going to link you to this post I have about lentil chili. It's super yum and no meat!

Reece's said...

Here is a good recipe for shepards pie, although you will have to omit the beef for something else...maybe mushrooms or asparagus? Dont know there! Good luck!

Honey said...

I've been vegetarian for 13 years now, and my all-time favourite cookbook is How It All Vegan by Tanya Barnard and Sarah Kramer. It has lots of ingredients that I already have in my pantry, and I trust that cookbook to always produce tasty meals. My favourite is the shepherd's pie recipe, which most people think has meat in it. I won't reprint it here for copyright reasons, but the cookbook is worth the investment if you want some recipe inspiration. Also try visiting Heidi Swanson's blog, She wrote my second-most-used cookbook, I think it's called Cook 1.0. She's got a good archive on her blog and the recipes there are free! She likes to use a lot of dairy, though, so not sure how low-cal her recipes would be.

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