Monday, January 7, 2008

Lazy Shepherd's Pie

Everybody has his own way of making Shepherd's Pie. Some say it must be made with lamb; others forbid particular vegetables from, lest their pie be tainted and and be something other than a Shepherd's Pie. And others again say it's not a Shepherd's Pie unless it contains those same vegetables in question.
In my opinion, real Shepherd's Pie does not just have a potato "topping", but has a complete "crust" made out of potatoes. [It's not apple pie, if the crust is only on top!] This satisfying dish is easy to make and perfect for cold winter nights when you want to snuggle up under a blanket in front of a fire. And if for some reason you need more convincing to go make a Pie of your own, remember that you can use up some of those leftovers in your fridge to make something new and exciting! Those leftover veggies will thank you for giving them a makeover!

Here is my quick and dirty way of making Shepherd's Pie. It's great for fulfilling cravings for comfort food that is both filling and healthy.


12 medium potatoes
1/2 cup plain soymilk
16 oz bag of frozen mixed vegetables (must include peas & carrots--must not include broccoli or cauliflower)
12 oz Boca Ground Burger or "ground meat" of your choice
1 small onion
2 cloves garlic
1/8 cup ketchup
Soy Garden or olive oil

Boil potatoes until tender. Drain. Add soy milk, dash of salt, and buttery substance of your choosing, then mash until fluffy. Spread out potatoes and pack into a layer on the bottom of a 9x9 inch casserole dish. Build mashed potatoes into a "crust" up sides of dish.

In a separate pan, sautee onions and garlic. When onions are golden, add Boca Ground burger and vegetables, and take off heat. Add tomato ketchup and stir until frozen clumps are broken up. This is the filling.

When no frozen chunks remain and the filling is mixed well, add to pie. Use the remaining mashed potatoes to top the Pie. Pat down potatoes and brush with Soy Garden or olive oil to help a crust form while baking.

Cook in oven for 45 minutes at 350 degrees, or until top is desired crispiness.
Leftover mashed potatoes or vegetables will work just as well! Experiment with your fillings until you find something that calls to you.

Layer of Veggies+Boca Filling, pre-baking.

Crispy! Fresh from the oven!

Ran out of potatoes, so the "pie crust" was a little short.

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