Friday, March 26, 2010

Vegetarian Shepherd’s Pie

Mashed potato:
4 medium sized potatoes (1,5 lb)
1 small sweet potato
3 tbls butter (or olive oil)
¼ cup milk (or soy milk)
¼ tsp nutmeg
¼ tsp salt

1 medium sized onion, chopped
3 cloves of garlic, chopped
1 cup chickpeas
1 cup peas (frozen)
1 cup chopped carrot
3 tbls olive oil
¼ tsp pepper
¼ tsp ground chili
½ tsp thyme
1 tsp basil
1 tsp salt
¾ cup water
2 tbls oats

2 tbls butter (or olive oil)
¼ cup grated parmesan cheese

Peel and cut potatoes into cubes. In a saucepan cover them with enough water. Cook the potatoes until soft. Drain them and mash with potato masher or fork. Add milk, butter, salt and nutmeg and mix well. Set aside. Preheat the oven at 350 F.

To prepare filling heat the oil in the skillet. To simplify the process use the oven-proof skillet. Add the onion and sauté over medium-high heat for a few minutes. Add garlic, peas, chickpeas, carrot and all the seasonings. Cook for 10 minutes or until vegetables is tender. Add water and oats and cook it for few more minutes until thickened.

Cover the vegetable mixture evenly with mashed potatoes. Spread it gently as if frosting a cake, using a fork to get a nicely decorated surface. Brush with melted butter and sprinkle it with the Parmesan cheese.
Bake it for 30 minutes or until it is golden brown.
Serve immediately.

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