Linked by The Beat! Plus – Veg. Shepherd’s pie

This blog was linked by the excellent comics and pop culture site The Beat today. If you haven’t checked The Beat out yet please do! In other news I made my first Shepherd’s pie which is perfect for the winter time.

It also happened to be my first time making mashed potatoes from scratch. Luckily it was a success. Here’s the recipe, I used Morningstar Farms Meal Starters Grillers Recipe Crumbles for the meat part.

Veggie Shepherd’s Pie aka Shepherdess Pie (serves 3-4)

• 3 tablespoons olive (or vegetable) oil
• 2 stalks celery, cut into small dice, about 1/2 cup
• 1 medium onion, peeled and cut into small dice, about 1 cup
• 4 small carrots, peeled and cut into small dice, about 1 cup
• chopped mushrooms could be a good optional addition
• salt and garlic salt
• 1 bag Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles™ (or other ground beef substitute or cooked ground beef )
• 1 8oz can tomato sauce

Potato Topping:
• 6 Idaho Potatoes peeled and cut into large pieces
• 1/2 cup milk (or chicken or veggie broth)
• 2 tablespoons butter or margarine

1 Place the potatoes in a large pot and cover with cold water. Boil the potatoes until fork tender. Drain the water and mash the potatoes until free of lumps. Add the butter and milk or broth. Season with salt and pepper to taste. Cover and set aside.

2 Preheat the oven to 350o.

3 Heat a large pot over medium high heat. Add the oil and celery, onion, carrots and garlic salt. Cook the vegetables until softened, approximately 5 minutes. Add frozen veggie crumble and stir until cooked. Add tomato sauce. Stir to blend while cooking for approximately 5 minutes until the vegetables are tender and the liquid has evaporated.

4 Spread the crumble and vegetable mixture in the bottom of a 3-quart casserole. Spread the mashed potatoes over the meat mixture in the casserole. Place the Shepherd’s Pie in the preheated oven to heat through and brown for approximately 15 minutes, or place under the broiler just to glaze the top.