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I
whipped up a vegetarian Sheppard's Pie with the help of this hilarious website's
recipe.
My family was quite pleased with how it came out. I followed the recipe as is,
but next time I think I will try making a lighter gravy from scratch. I have
never been a big sauce person and the dark color of this gravy esp. freaked me
out. The recipe called for Gravy Master, which I thought sounded creepy and was
skeptical. Next time I will try without the master.
Here's
the recipe:
Vegetarian Sheppard’s Pie
Ingredients:
For
Mashed Potatoes:
- 1
1/2 lbs potatoes, peeled and quartered length-wise
- 1/2
teaspoon salt
- 4
Tbsp heavy cream
- 2
Tbsp butter
- 1
Tbsp milk
For
Gravy:
- 4
tablespoons butter
- 3
tablespoons flour
- 1
clove minced garlic
- Handful
of chopped onion
- 4
tablespoons of gravy master
- 3/4
cup vegetable broth
- Salt
and pepper
For
Filling:
-1
can of red kidney beans
- 1/2
bag of frozen peas
- 1
large carrot, peeled and chopped
-1
onion, chopped
- Seasonings
(I used salt, pepper, parsley, and paprika)
Directions:
1. Boil
potatoes in salted water until tender and then drain.
2. Combine
warm cream and melted butter with the potatoes and mash them up.
3. Lastly
add milk and season them to taste. I added salt and pepper, as well as some
paprika and parsley, but you do your thing.
4. Preheat
your oven to 350 degrees.
5. Put
mash aside and start the gravy by melting butter in a saucepan and adding in
onion and garlic. Cook until onions are golden.
6. Stir
in the flour and whisk until it makes a paste and becomes smooth.
7. Add
in vegetable broth and gravy master, alternating a little bit at a time. Stir
and cook until gravy is thickened.
8. Next
cook the carrots and onions in a sauté pan.
9. Add
in the peas and kidney beans.
10. Finally
stir in gravy.
11. Transfer
mixture to a casserole dish and then cover with mashed potatoes.
12. Cook
for 35 minutes.
13. Enjoy!
