Vegetarian Shepherds Pie

It’s finally starting to feel like winter…

Mark and I went to go see the Bruins play the Canucks at the Garden.. in the the 9th ROW.

1. I have never been to a Bruin’s home game

2. I’ve never sat any closer than the nosebleed section

3. my parent’s gave Mark and I one of the best Christmas presents EVER!

4.  and we got to spend the night in Boston in a swanky hotel

Then we headed up to Burlington, our future home, in a snow storm, to meet with Mark’s boss and then we snuck in some prime skiing at Stowe! My car is quite the snow kitty… we saw about 30 cars off the road, but Mark coaxed my little hatchback down all the steep mountain passes and around all the sharp curves like a pro

Now we’re finally back in Geneva and even with the heat at 61, our furnace is still cranking away almost constantly and the temp outside has been hanging out in the single digits… back to real life, time to pay the bills.

When the temperature drops I want nothing more than to curl up on the couch and eat some warm comfort food, oh and watch football. (I’m hoping for a Pat’s-Giants showdown).

The other night I made a lightened up version of shepherds pie, and trust me you won’t even notice its lacking ground meat

Vegetarian Shepherds Pie

3-4 medium russet or Yukon gold potatoes, quartered

3 carrots peeled and sliced into rounds 1/4 in thick

1 tablespoon of olive oil

1 medium onion, chopped

4 shiitake mushrooms, cleaned and  chopped

10 crimini mushrooms, cleaned and chopped

1 1/2 cups of light life vegetable protein crumbles, or 1/2 block of tempeh, crumbled up

1 cup of corn

1/4 cup of flour

2 cups of low sodium veggie stock

1/4 cup of milk

1 table spoon of poultry seasoning

1 teaspoon of red pepper flakes

dash of garlic

black pepper to taste

1/2 cup of shredded cheddar cheese

Preheat the oven to 350. Add quartered potatoes to a pot of water and turn on high, cover with lid. Let it boil for about 20 to 30 minutes or until a fork pierces through the potatoes easily.  Meanwhile, chop the veggies. Heat a skillet over medium heat and add oil. Then add onions and carrots, sauté for 5 minutes, then add mushrooms and sauté for 4 minutes, and then add vegetable protein crumbles and sauté 3 minutes. Then add corn and sauté an additional minute. Add in the flour, spices and stock. Mix to incorporate. The flour and stock should form a “gravy”, adjust the flour or stock until that consistency is reached. Turn off heat.

When the potatoes are done, drain them and let them cool until you can handle them, peel them and place them in a large bowl. Add milk and some black pepper, and blend together.

Spoon the gravy and vegetables into a greased casserole dish. Then spoon the potatoes over the top and spread them into an even layer. Top with a bit more black pepper. Bake at 350 for 30ish minutes or until the top becomes lightly browned. Top with cheese and return to the oven for 5 minutes. Remove from heat spoon onto plates and enjoy.

Are you looking for a good winter beer? try Southern Tier Old Man Winter

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