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Vegetarian
Shepherd's Pie
An
old Irish saying goes that "Only two things
in this world are too serious to be jested on, potatoes
and matrimony." This recipe is a perfect main course
for a small dinner with family or friends and is also
a low maintenance choice to use as a buffet dish you
can prepare & assemble earlier in the day to reheat and
serve at an evening St. Patrick's Day party. (Just be
sure it's back at room temp before you put it in the
oven!) Non-vegetarians can feel free to substitute ground
lamb or ground beef for the lentils, but there really
is no need. You won't miss the meat, or the fat, in this
hearty & satisfying low-fat dish.
Potato topping:
Put
potatoes in
large saucepan, filled with enough cold water to just cover
the potatoes. You can peel or leave skin on, but it will
look prettier if you peel the potatoes, be more nutritious
if you don't so it's your call. cut into chunks to make cooking
happen more evenly. Bring to a boil, and cook until tender (about
15 minutes) Drain well.
In
large bowl, mash potatoes with 1 c. broth and mustard. Add
salt & pepper to taste.
Preheat
oven to 350 degrees. Bring small saucepan of lightly salted
water to a boil. Add carrots, and cook 2 minutes to blanch.
Drain and set aside.
Coat
large skillet with cooking spray, and set over low heat.
Add onion and cook, stirring, until softened, about 2 minutes.
Add garlic, and cook 15 seconds.
Stir
in lentils, blanched carrots, vegetable broth, tomatoes,
tomato paste, oregano and Worcestershire sauce. Mix well. Cook,
stirring often, until flavors bland (about 10 minutes). Season
with freshly ground pepper to taste.
Lightly
coat 3 qt. gratin dish or shallow casserole with cooking
spray. Spoon filling into prepared dish. Top with dollops
of mashed potatoes and cheese (if desired). For an elegant
look, pipe topping though a pastry bag fitted with a star
tip.
Bake
until heated through, 30-45 minutes. Let stand 10-15 minutes
before serving.
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Ingredients
3
1/2 lbs. baking potatoes
1 c. vegetable broth
salt,
pepper
2
tsp. Dijon mustard
2
tbsp. grated cheddar cheese (optional)
3
medium carrrots, diced
1
medium onion, chopped
2
large garlic cloves, minced
2
c. cooked lentils or ground soy "meat"
1/2 c. vegetable broth
14.5
oz. can diced low-sodium tomatoes, drained
1
tbsp. tomato paste
1/2
tsp. dried oregano
1
tbsp. vegetarian Worcestershire sauce

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