Wednesday, March 14, 2012

Shepherd's Pie

I've always wanted to make shepherd's pie, but never found a recipe I really liked or wanted to make it with a ton a beef. I finally decided to alter a bunch of recipes into one and leave the meat out completely. I'll say that it was definitely an interesting turnout, so just let that be your warning...

What you need:
1 package instant mashed potatoes (show me up and make 'em from scratch)
1 tbsp olive oil
1 cup onion, diced
2 carrots, diced
2 cloves of garlic, minced
2 tbsp flour
3/4 cup red wine
2 tbsp Worcestershire sauce
rosemary, thyme
lots of salt and pepper
1/2 cup of each of the following (I used all frozen, if you use fresh, add in the beginning): corn, broccoli, green beans
1 cup chopped kale
1/4 cup shredded cheese (your choice)

What you do:
1. Saute the onion, carrots and garlic in oil. Season with salt and pepper and cook for a few minutes.
2. Stir in flour until everything is evenly coated.
3. Add the wine, herbs and Worcestershire and bring the mixture to a boil (you'll probably need to add some water here make a real boil). Add the rest of the veggies, cover and let simmer 10-12 minutes or until thickened.
4. While your veggies are cooking, prepare the instant mashed potatoes according to the directions.
5. Pour the veg mixture into a 10" round baking dish and spread the potatoes evenly across the top. Top lightly with a little cheese and throw into the oven (at 400 degrees) for 25 minutes.