Wednesday, November 10, 2010

vegetarian shepherd's pie, y'all.
i essentially took one of those classic '70s-ish casserole dishes our mum's used to make us & tweaked it a bit so that when i'm feeling the need for comfort fare, i can enjoy this "classic".
get your hands on:
a bag of veggie crumbles (morning star or boca burger are common brands)
a bag of frozen mixed veggies (the kind with corn, peas, carrots etc.)
a bag of red russet potatoes (wash, then quarter like 6 of them, don't peel)
a couple cans of cream of mushroom
sharp cheddar cheese, shredded
a cup of milk or whipping cream
three cloves of garlic
next up:
put a pot of water on the stove & get it boiling.
add potatoes once it is.
sauté the veggie crumbles in a pretty large pan.
add frozen veggies to this pan too.
then add the 2 cans of cream of mushroom.
do this for like 10 minutes.
then, layer this mixture in the bottom of a casserole dish.
back to the potatoes.
once they are tender (check with a fork) drain them.
then mash them.
add cream or milk & chopped or pressed garlic cloves.
mix well.
then layer these creamy, garlicky potatoes over the veggies.
smother with shredded cheddar.
if you want, grate fresh black pepper on top.
then bake at 350 degrees for 15-20 minutes.
until the delectable cheese on top is melted to your liking.
let it sit for a bit or, it will look like the mess in the photo above.
but trust, that mess tastes fab.
love,
sunlovey.


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