Friday, December 3, 2010

Vegetarian Shepherd's Pie

This vegetarian shepherd's pie recipe is a hearty meal that will give you that warm feeling inside during the colder months. Freshly cooked vegetables add lots of savor and nutritional value to this baked pie. It is topped with mashed potatoes and sharp cheddar cheese. It is just a great tasting one dish meal.

1 cup sweet onions 
1 cup celery 
1 cup carrots 
1 cup frozen sweet peas 
1 cup canned milk or half and half 
¾ cup Healthy request cream of mushroom soup 
½ teaspoon salt 
1 tablespoon olive oil 
2 tablespoons all-purpose flour 
¼ teaspoon black pepper (optional) 

Mashed potato 
1 pound red potatoes 
¼ cup canned milk 
2 tablespoons butter 
salt to taste 

1. Preheat the oven to 350F degrees. Grease six ramekins. Set aside. 

2. Steam the potatoes for 20-25 minutes or until very tender. Add milk, butter, and salt; mash until light and fluffy. Put it in a 250F degrees oven to keep it warm.

3. Heat 1 tablespoon olive oil over medium heat, add onions and cook for 5 minutes or until tender. Add celery, carrots, and sweet peas and continue to saute until soft, about 4 minutes. Add flour and stir until well blended. Add cream of mushroon, canned milk or half & half, salt and pepper; taste, and adjust seasonings as necessary. Simmer for 3 minutes.

4. Spoon vegetable filling in ramekins, then cover with a layer of mashed potatoes. Bake for 25 minutes or until lightly browned, then take it out and sprinkle grated sharp cheddar or parmesan cheese on top. Bake for another 5 minutes or until cheese is melted. Serve hot. 

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