Monday, October 25, 2010

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

While spring notions cool breezes & colorful blooms, summer reminds beaches & berries, fall cues halloween & pumpkins, winter sparks snow and comfort foods!

Although we are still enjoying some warm days, the nights are getting pretty cold. We have been indulging in some delicious and easy comfort foods such as casseroles, mac n cheese, hot soups & sammies on these chilly evenings. To me comfort foods are foods that drive the dullness and boredom away and bring on some motivation and coziness!

This shepherd's pie is one such recipe which gives warmth from within and helps enjoy the cold winter evenings. Unlike the traditional shepherd's pie which has beef as its main ingredient, you will find tons of healthy vegetables in this recipe. The cumin and coriander powder gives this dish a slight Indian twist while kale is the secret ingredient which gives it a 'wow' effect!

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie


2-3 TBS olive oil
1/2 tsp cumin coriander powder
1 1/2 cups of mixed frozen vegetables (I used corn, peas, beans and carrots)
1 cup frozen corn
1 cup asparagus, cut in 1 inch sticks
2 cups of kale, chopped
2-3 cloves of garlic, grated
1/4 tsp nutmeg, grated
2 TBS tomato puree
1-2 TBS soy sauce
2 TBS all purpose flour
2 medium potatoes, cubed
1/4 cup whole milk
1/2 cup gouda cheese, grated
1/4 cup whole milk mozzarella, grated
Salt & Pepper


In a medium sized sauce pan bring water and the potatoes to a boil with the lid on. Remove the lid when the water comes to a boil and cook until the potatoes are tender. Turn the heat off, drain the water and mash the potatoes. Add 1/4 cup grated gouda cheese, milk, salt & pepper and mix well. This is the topping for the pie.

Heat olive oil in a sauce pan, add the cumin coriander powder and saute the mixed vegetables, corn & asparagus for about 5-10 minutes. Add the kale and saute until the leaves begin to wilt. Add the garlic, nutmeg, tomato puree and soy sauce and mix well. Add the flour and cook for about 2 minutes, mixing well. Turn the heat off.

Spray with cooking oil, a 8X8 baking dish or casserole dish. Pour the vegetable mix in the dish. Top with the mashed potatoes. Spread the remaining cheese on top.

Broil until the cheese has melted and browned, about 2-3 minutes.


Serve hot with garlic bread.

No comments: