Vegetable Shepherd's Pie (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 41 Minutes |
Ready In: 66 Minutes Servings: 4 |
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Ingredients:
6 medium yukon gold potatoes, peeled and diced |
kosher salt |
2 tablespoons extra-virgin olive oil |
1 large onion, diced |
3 large carrots, cut into 1/2-inch chunks |
2 stalks celery, cut into 1/2-inch chunks |
1 bunch baby turnips, halved or quartered if large |
6 cloves garlic, minced |
freshly ground pepper |
1/2 bunch fresh parsley, leaves chopped (stems reserved) |
1 1/2 tablespoons worcestershire sauce |
5 tablespoons unsalted butter |
3/4 cup chopped veggie burgers or vegetarian protein crumbles |
2/3 cup milk or half-and-half |
grated parmesan cheese, for sprinkling (optional) |
Directions:
1. Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
2. Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
3. Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
4. Per serving: Calories 558; Fat 24 g (Saturated 11 g); Cholesterol 42 mg;
5. Sodium 656 mg; Carbohydrate 68 g; Fiber 9 g; Protein 17 g
6. Photograph by Antonis Achilleos
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