Wednesday, July 9, 2014
Good Shepherd's Pie
Many years ago in my vegetarian days, this was a mainstay in my diet. I've made this more times than I can count and never the same way twice. I continually tweak this to suit my tastes and the seasons. Vegetarian or not, this is one great dish.
I had leftover mashed potatoes which I had in the freezer and needed a home, plus an herb garden which is flourishing and a produce bin with some vegetables that also needed a home. The beauty of this recipe is that you can adjust about all of the ingredients.
Who needs ground beef?
GOOD SHEPHERD'S PIE (4 servings)
1-2 cups leftover mashed potatoes
1 Tbsp EVOO
1 onion, chopped
1/2 pound broccoli florets, cut into bite-sized pieces
2 medium carrots, fat ends sliced in half lengthwise, then sliced thinly, thin ends sliced thinly
1/2 green pepper, chopped
1 small or 1/2 large zucchini, sliced thin
1 small or 1/2 large yellow crookneck squash, sliced thin
1/2 cup chopped tomatoes
2 tsp minced garlic
2 large handfuls fresh spinach (about 4 oz)
2 tsp fresh thyme
1 Tbsp fresh dill, chopped
1/4 cup fresh basil, chopped
S&P to taste
Preheat oven to 350F. Spray 8x8 pan with cooking spray.
Heat oil in pan. Saute onion until soft. Add broccoli, carrots, green pepper, zucchini, and squash. Saute until soft. Add tomatoes and garlic, stir. Add spinach and herbs (thyme, dill, and basil). Season with desired amount of S&P.
Pour vegetable mix into prepared baking dish. Top with mashed potatoes, smooth over. Sprinkle with paprika.
Bake for 10-15 minutes or until the filling and potatoes are piping hot.
Recipe Source: adapted from "The New Laurel's Kitchen" (1986), p. 268