Sunday, March 22, 2009
From Better Homes and Garden's Vegetarian Recipes (Cooking for Today).
SAVORY SHEPHERD'S PIE
3 small potatoes (3/4 lb)
2 cloves garlic, minced
1/2 tsp dried basil, crushed
2 tbs butter or margarine
1/4 tsp salt
2-4 tbs milk
1 medium onion, chopped (1/2 c)
1 medium carrot, sliced (1/2 c)
1 tbs cooking oil
1 15-oz. can kidney beans, rinsed and drained
1 14-oz. can whole tomatoes, drained and cup up
1 10-oz. pkg frozen corn or mixed vegetables
1 8-oz can tomato sauce
1 tsp Worcestershire sauce
1/2 tsp sugar
1 c shredded, grated cheddar cheese (4 oz)
Preheat oven to 375 degrees.
Peel and quarter potatoes. Cook, covered in a small amount of boiling, lightly salted water for 20-25 minutes or until tender.
While the potatoes are boiling, make the filling: in a medium saucepan cook onion and carrot in hot oil until onion is tender but not brown. Stir in kidney beans, tomatoes, frozen corn or vegetables, tomato sauce, Worcestershire sauce, and sugar. Heat until bubbly.
When potatoes are finished cooking, drain them and then mash with a potato masher or beat with an electric mixer on low speed. In a small saucepan cook the garlic and dried basil in butter or margarine for 15 seconds. Add to mashed potatoes along with salt. Gradually beat in enough milk to make light and fluffy. Set aside.
Transfer the vegetable mixture into a greased 8 x 8 x 2 inch square baking pan. Drop mashed potatoes in several mounds over vegetable mixture. Sprinkle with cheddar cheese and paprika. Bake, uncovered, for 25-30 minutes or until heated through and cheese begins to brown. Makes 4 servings.
The photo above shows a doubled recipe.
I like to use canned Spanish tomatoes and sauce that have chili in them for a little extra flavor.
From American Wholefoods Cuisine by Nikki and David Goldbeck (my favorite vegetarian cookbook).
Serve with mushroom gravy (recipe below)
1 1/2 c cooked rice
1/2 c wheat germ
3/4 c chopped walnuts
1/4 c chopped sunflower seeds (I used sesame seeds)
1 large onion, chopped
1/2 lb. sharp cheddar cheese, shredded (about 2 cups)
1/2 tsp salt
1 tbs nutritional yeast (optional)
4 eggs, lightly beaten
Preheat oven to 350 degrees. Combine all ingredients and pack into an oiled, 9-in. loaf pan.
Bake for about 50 minutes until firm.
Let cool in pan for 10 minutes. Unmold and slice. Spoon some mushroom gravy over top.
1 tbs oil
1 c thinly sliced mushrooms
1 1/2 tbs cornstarch
1 1/2 tbs soy sauce
1 c water
2 tbs nonfat dry milk powder
Saute mushrooms in oil in a small saucepan for about 5 minutes until tender. Stir in starch and gradually add remaining ingredients, continuing to stir over moderate heat until gravy thickens.
Makes about 1 1/4 cups. Serves 4.
Monday, March 9, 2009