Sundays are the perfect day to throw on your Chef hat (definetly going on my Christmas list) and throw together something special for brunch. Today, I decided to use up whatever was left in my fridge in a vegetarian shepherd’s pie. Actually, this is better described as a vegetable pie with a potato & parmesan crust… totally delish!
Try it yourself:
– 4 medium potatoes (Yukon gold, russet or other mashing variety)
– Creme fraiche, sour cream, or milk (whatever you prefer to add to your mashed potatoes)
– 2 tbsp of butter (approximate, can swap with low fat milk, margarine etc.)
-Veggies (the amount depends on how much you are going to make). Here are the proportions that I used:
– Yellow Onions: 4-5 small, or 2 large
– Carrots: 2-3 small, or 1-2 large
– Garlic: 2 cloves
– Mushrooms: 2 large handfuls (maybe 8-10 individual white mushrooms)
– Green Pepper: 1 normal size (2 if you want)
1) Boil a large pot of salted water. Wash and peel potatoes, slice into 3rds and place in boiling water. Cook until medium-soft (not falling apart but a tester – I use the peeler – can be easily inserted into the center). Remove from heat and drain.
2) Chop/ dice vegetables. In a large wok or pan, heat 1-2 tbsp of EVOO (extra virgin olive oil) and lightly saute veggies in this order: garlic, onion, green pepper & carrots, adding the mushrooms last and cooking mushrooms for 30 seconds –> 1 minute at the most. Veggies should be cooked to 2/3 done at most. Season lightly with salt, pepper, and chili powder (to taste, more = a bit more zing which I personally like).
3) Remove vegies from heat and pour into a casserole dish.
4) Preheat the oven to 200 C (400 F).
5) Add to potatoes: whatever you use to make mashed potatoes (I used about 3 tbsp of creme fraiche and 2 tbsp of butter) + salt and pepper to taste. Mash to preferred consistency.
6) Layer mashed potatoes on top of veggies in the casserole dish making an even covering over the whole dish. Top with fresh grated parmesan.
7) Bake until the top turns golden with a golden brown crisp around the edges (about 30-35 minutes).
8) Serve hot & enjoy!