Yummy Veggie-Shepherd's Pie
"Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™"
Did you know anything so over-registered, trademarked, and possessed could be so tasty?
Ingredients for Filling:
splash of extra virgin olive oil
1 small onion
1 lb mushrooms, sliced
1 carrot, chopped
1 stick celery, chopped
1 package of the above-mentioned veggie "crumbles"
2 cloves garlic, minced
A "plop" of ketchup - about 1 Tbsp, maybe
a splash of white wine
a small splash of high quality balsamic vinegar
a little water
Directions for Filling:
Saute the veggies on med-high heat in the olive oil, adding a splash of wine as you go, until the onions become slightly translucent (about 5-10 minutes). Add the crumbles, the garlic, the balsamic vinegar, and the ketchup, and stir, letting it cook another minute or two. Add water if necessary to keep everything from burning.
Pour the filling into a square Pyrex pan (about 8"x8"). You can cover it and put it in the fridge for several hours or a day at this point, if necessary.
Over this, spread the topping:
2 lbs mashed potatoes (Yukon Gold are nice) that are slightly more liquid than you'd normally eat
seasoned with 1-2 tsp of Smoked Spanish Paprika and a sprinkle of Garlic flakes (or garlic powder)
Sprinkle grated parmesan over the top, if desired.
Bake at 375 degrees for 30-35 minutes.
Serve with a nice crusty bread, some more of the wine, and some green veggies on the side. MMM.
Did you know anything so over-registered, trademarked, and possessed could be so tasty?
Ingredients for Filling:
splash of extra virgin olive oil
1 small onion
1 lb mushrooms, sliced
1 carrot, chopped
1 stick celery, chopped
1 package of the above-mentioned veggie "crumbles"
2 cloves garlic, minced
A "plop" of ketchup - about 1 Tbsp, maybe
a splash of white wine
a small splash of high quality balsamic vinegar
a little water
Directions for Filling:
Saute the veggies on med-high heat in the olive oil, adding a splash of wine as you go, until the onions become slightly translucent (about 5-10 minutes). Add the crumbles, the garlic, the balsamic vinegar, and the ketchup, and stir, letting it cook another minute or two. Add water if necessary to keep everything from burning.
Pour the filling into a square Pyrex pan (about 8"x8"). You can cover it and put it in the fridge for several hours or a day at this point, if necessary.
Over this, spread the topping:
2 lbs mashed potatoes (Yukon Gold are nice) that are slightly more liquid than you'd normally eat
seasoned with 1-2 tsp of Smoked Spanish Paprika and a sprinkle of Garlic flakes (or garlic powder)
Sprinkle grated parmesan over the top, if desired.
Bake at 375 degrees for 30-35 minutes.
Serve with a nice crusty bread, some more of the wine, and some green veggies on the side. MMM.
posted by Tzipporah at 7:20 PM
4 Comments:
How odd. I do something similar using homemade pie-crust. Without the mashed p'tata, of course. Basically a mostly mushroom filling of a pie.
I tried using commercial pie-crusts once (for a different recipe). They lack both the flakiness and the lightness of a good homemade bit of pastry.
When I don't have time (or energy) to make a pie crust, puff pastry can sometimes fill in for it.
In answer to your question:
http://atthebackofthehill.blogspot.com/2007/10/hate-gibbons-filled-with-pss-and.html
Have a good shabbes.
wow. if only my cousins actually cooked for thanksgiving.
Post a Comment
<< Home