One of my favorite comfort foods is Shepherd’s pie. Sometimes I make it with tofu but the other day I thought about trying a roasted veggie version. Best thing about this is it’s the ideal way to use up leftover vegetables and other items that might be sitting in the fridge and pantry. You don’t have to roast the vegetables for this but I think it makes the flavor more intense and worth it.
3 carrots, peeled and chopped
About one cup of chopped celery
2 medium sized onions, chopped
8 ounces of mushrooms, sliced. I used baby bellas because they were on sale
Place the vegetables in a roasting pan and coat them with oil and some salt and pepper and roast them in a 375 degree oven for about 30 minutes or until they carmelized. Stir them in the pan a couple of times during cooking.
While the vegetables are roasting make the mashed potatoes for the topping. About one pound of potatoes should be enough, although I didn’t have quite enough to cover all the vegetables. I added about a 1/4 cup of Parmesan cheese when I mashed them because I think it compliments the vegetables. Set aside when ready.
When the roasted veggies are almost done
Heat together in a saucepan, 1 14 ounce can of diced tomatoes and about 2 cups of stock.
Bring to a simmer and add the roasted vegetables and also about 2 tablespoons of tomato paste, salt, pepper and some onion powder.
Bring this to a boil then turn it down to a simmer. I added some seasoned flour mixed with water to thicken it and then let it reduce down for about five minutes. I also had some leftover peas that I added.
Pour this into a baking dish you’ve sprayed with cooking spray and then top with the mashed potatoes and sprinkle with more Parmesan cheese and I also like a sprinkling of smoked paprika too.
Heat this in the oven for about 15 minutes or until the vegetable mixture is bubbling and the potatoes are slightly browned.
You can get about eight servings out of this recipe.
It’s Meatless Monday will be back January 9th, 2012