Post by chief_cook2 on Mar 24, 2004 16:33:25 GMT -6
This version of vegetarian Shepherd's Pie is very satisfying, thanks to the
meaty portabella mushrooms used for the filling. It saves a tons of fats and
calories over the regular version. You can either make smaller individual pies
or use a large baking dish to make one big one.
** 1 recipe garlic mashed potatoes (or any other flavor
mashed potatoes you'd like, or even plain mashed
potatoes for the purists)
1 onion (I like to use sweet onion, such as Vidalia,
but you can use regular)
2 portabella mushrooms, sliced
2/3 cups green peas (fresh or frozen preferred)
3 cloves garlic, minced or pressed
3 T butter
1 1/2 cups red wine
1 tsp. basil
1/4 cup tomato paste
1 T balsamic vinegar
Serves 6 .
Pre-heat oven to 425°F.<br>
Carmelize onions in a large skillet. Lower heat and add garlic and stir for
about a minute. Add butter and mushrooms and cook for 3-4 minutes. Add wine and
1 1/2 cups water (or you can use beef, chicken or vegetable stock). Stir in
tomato paste and simmer for about 15 minutes. Stir in basil and balsamic
vinegar. Remove from heat.
Using your fingers, press mashed potatoes into the bottom and up the sides of
an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon
mushroom mixture into baking dish(es). Carefully cover the tops with
additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown.
Serve with a hearty red wine (one of the few vegetarian dishes that will hold
up to it).