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Sunday, November 6, 2016

Eat Your Veggies Shepherd Pie

Tonight called for a little comfort food..something with mashed potatoes.  So I looked in the fridge, gathered up some simple veggies and made these little shepherd's pies.  This recipe will make 2 large and 2 small pies, or 6 small.  You could also just put it into a 8 x 8 baking dish and serve it like a casserole.  Feel free to add other vegetables you might like or have on hand!

For the filling:
4 stalks celery, chopped
1/2 onion, chopped
4-5 carrots, sliced
1 1/2 c. peas
8 mushrooms, sliced
1 small container Pacific brand cream of mushroom
1/4 c. half and half
1 c. vegetable broth
1 T. vegetable concentrate
1 t. thyme
4 T. flour
2 T. butter
1 T. olive oil
Heat a large skillet over medium heat with the olive oil, onions, carrots, and mushrooms.  Saute until all vegetables are tender.  Stir in thyme and peas.  Now add the butter, melt and then add the flour.  Cook for several minutes.   Add the half and half, vegetable broth, and vegetable concentrate.  Bring to a boil, turn down heat and simmer until it is thickened.  Spoon into ramekins.
For the topping:

4 large gold Yukon potatoes, cut into small piece
Put potatoes in a saucepan.  Cover with water and bring to a boil.  Cook until tender 15-20 minutes.
Drain.  Put into a bowl with:
1/2 c.half and half
1/2 t. garlic salt
Beat until smooth and creamy.  Top filling with potatoes, like a very thick frosting.

Bake at 350 for 15 minutes.

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