After finishing my final exams and papers of the semester, I came home expecting to relax and to begin “vegging out.” Unfortunately, what I got was something I’m sure many of us have heard before.
“Honey, can you make me something for a carry-in tonight at work?” Did I mention I only had an hour to make it?
So, I look in my fridge and find onions, celery and carrots. Okay, I thought to myself, these ingredients are the holy trinity of food — now to perform a Christmas miracle.
What I came up with was a Vegetarian Shepard’s pie. My mom used to make something similar with leftover pot roast. I was surprised to hear from my hubby that, although everyone at his office liked the dish, they had never heard of it!
Shepherd’s Pie (or cottage pie) is a meat pie with a crust of mashed potato. In my old Betty Crocker recipe books, the dish was a means of using leftover roasted meat – though it is a great way to use leftover mashed potatoes too. I substituted sweet potatoes for the meat, though a good variation could be chickpeas or tofu!
- 2 large carrots, peeled and chopped
- 2 medium onions, chopped
- 2 large celery stocks, chopped
- 1 large (about 1/4-1/2 lb) sweet potato
- 2 tablespoons butter or Olive Oil
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon dried parsley
- 1-1/2 pounds potatoes, such as russet, peeled and cubed
- 2 tablespoon butter or Olive Oil
- 1/2 - 3/4 cup Vegetable broth or Milk can also be used
- salt and pepper to taste
- Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine with butter, vegetable broth, and salt and pepper. Mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat.
- Add oil to hot pan. Add chopped carrot, celery, sweet potato and onion. Cook veggies until tender.
- Add Worcestershire, sage, thyme and parsley. Add butter and flour together and cook at least 2 minutes.
- Whisk in broth. Thicken gravy a few minutes. Pour mixture into non-stick sprayed casserole dish.
- Top with prepared mashed potatoes.
- Preheat broiler to high. Broil 6 to 8 inches from the heat until potatoes are evenly browned.