Wednesday, February 25, 2009

Not-my-mum's Shepherd's Pie
And that is because it's from the Joy of Cooking but I've modified it somewhat. It's really really nice and although I make it with soy grounds, would be good with any kind of ground meat, I'm sure.

1.5 lbs of potatoes (that's about 6-8 medium)
canola oil
1 medium onion, chopped
1 carrot, chopped
1 stick of celery, chopped
1/2 zuccini, chopped
8 mushrooms, chopped
frozen peas and/or corn
2 cups of soy grounds (or 1 lb of cooked ground meat)
1 tbsp flour
3/4 cup of stock
1 tbsp fresh thyme
1 tbsp fresh rosemary (I tend to use sage here)

Peel, quarter, boil the potatoes. Drain but save some cooking liquid in the pot and mash potatoes in the pot with butter and some salt.
While potatoes are boiling, heat oil in a pan (i use the medium cast iron) and cook the veggies until soft (start with onions and add the rest once the onions are softened). Stir in the grounds, and then sprinkle the flour over the whole mixture. Cook, stirring for about 2-3 minutes, then pour in the stock. This will thicken very quickly. Stir in the herbs, and spoon mixture into a shallow baking dish. Spoon the mashed potatoes over top, smoothing down and dotting with bits of butter. Bake at 400 for about 30-35 minutes (will probably bubble over so put something underneath to catch the drips), turn oven to broil and broil until top is browned, about 2 minutes.

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