Vegetarian Shepherd's Pie
Here's to ultra comfort-food with this hearty and creamy vegetarian dish built with grains (or legumes or pseudo grains) and mashed potatoes made family-style in reVessel's 8-cup vessel. Serve immediately or make ahead and freeze for an easy week-night meal. Just toss it in the oven to reheat.
*Contributed by reVessel Chef Ambassadors, Felix Alcaide and Mike Perez
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
2 pounds Potatoes (peeled and quartered)
1/4 cup Organic Milk or Heavy Cream
1-2 tbsp Grass-fed Butter
2 tsp Olive Oil
1 Onion (diced fine)
1/2 cup Lentil, barley or quinoa
2 cloves Garlic clove (chopped fine)
1 stalk Celery (diced fine)
1 Carrot (diced fine)
1 cup Veggie Stock (Beef or Chicken okay)
3.5 cup Tomatoes (diced)
2 tsp Herb Blend (Rosemary, Thyme, Oregano)
1/2 cup Grated Organic Cheese (cheddar)
Add potatoes to a slightly salted pot of water and bring to a boil. Simmer for 15 minutes. Strain water from pot and and add heavy cream while mashing potatoes until smooth. Add butter and salt as desired.
Add oil to a hot sauté pan, add grain-like ingredient (quinoa, lentil or barley), onion, garlic, celery and carrot. Sauté until grain is lightly toasted. Add 1/2 cup of stock and herbs. As soon as stock comes to boil, immediately cover the pot and switch to a low heat. Simmer covered on low for 15-20 min (add 15 minutes cook time for barley). Uncover and mix in tomato. Cook off any excessive liquid.
COOKING INSTRUCTIONSPreheat oven to 375 degrees. Add filling to bottom of reVessel 8 cup stainless steel container. Let the filling set before covering with layer of mashed potatoes. Cover mashed potatoes with cheese. Bake for 15-20 minutes. Garnish with chopped herbs to serve.