Ultimate Shepherd’s Pie

Deidara7

New member
Aug 20, 2012
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Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use  —  hence the use of veggie burgers.  Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts.  If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil.  Use the extra-rich Mashed Potatoes and Company on page 000, or your favorite mashed potato recipe. 2 tablespoons olive oil 1 large yellow onion, chopped 1 large carrot, chopped 4 ounces white mushrooms, chopped 1 tablespoon tomato paste 2 tablespoons tamari soy sauce 3/4 cup Basic Vegetable Stock (page 000) 1 teaspoon minced fresh thyme or 1/2 teaspoon dried 1 teaspoon minced fresh marjoram or 1/2 teaspoon dried Salt and freshly ground black pepper 2 teaspoons cornstarch dissolved in 1 tablespoon cold water 3 vegetarian burgers, thawed and chopped 1/2 cup frozen peas, thawed 1/4 cup ground walnuts 3 cups mashed potatoes 1/4 teaspoon sweet paprika 1. Preheat the oven to 375 degrees F.   Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and carrot.  Cover and cook until tender, about 5 minutes.  Add the mushrooms and cook 3 minutes longer, stirring occasionally. 2. Stir in the tomato paste, tamari, vegetable stock, thyme, marjoram, and salt and pepper to taste.  Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute. 3. Spoon the filling mixture into a lightly oiled 2-quart baking dish.  Stir in the chopped burgers, the peas, and the walnuts.  Taste to adjust seasonings. 4. Spread the mashed potatoes over top.  Sprinkle with paprika and drizzle with the remaining oil.  Bake until hot and bubbly and the top is golden brown, about 30 minutes. Serves 4 Mahogany Eggplant Tender slices of Japanese eggplant are steeped in a flavorful tamari broth which imbues it with a rich mahogany color.  Serve this dish over freshly cooked rice. Small Japanese eggplants are used, but regular eggplant may be substituted, if necessary.  To prepare this dish on the grill, grill this eggplant brushed with a small amount of the sauce and heat the remaining sauce separately to top the grilled eggplant. 2 tablespoons peanut oil 3 Japanese eggplants, cut diagonally into 1/4-inch slices 2 garlic cloves, minced 3 scallions, chopped 1 tablespoon minced fresh ginger 3 tablespoons tamari soy sauce 1 tablespoon sake or dry white wine 1 teaspoon sugar 1 teaspoon Asian chili paste 1/4 cup water 1. Heat the oil in a large skillet over medium high heat.  Add the eggplant in batches and cook until browned on both sides, about 5 minutes.  Remove to a plate and set aside. 2. Heat the remaining oil in the same skillet over medium heat.  Add the garlic, scallions, and ginger and cook until fragrant, about 30 seconds.  Stir in the tamari, sake, sugar, chili paste, and water and simmer for 1 minute, stirring to blend. 3.  Add the reserved eggplant, tossing to coat with the sauce.  Cover and simmer until the eggplant is tender, about 10 minutes. Serves 4
 
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