Friday, March 19, 2010

Vegetarian Shepherd’s Pie

2 tablespoons Olive Oil
3 tablespoons Flour
2-3 cups Mushroom Stock
¼ cup of Red Wine (I’ve used white), a shot of crème sherry or tawny port adds a nice flavor
2 nice size Portabella Mushrooms cut into chunks
¼ lb. Cremini Mushrooms cut into chunks
½ of a medium Onion diced
5 cloves of Garlic minced
5 Carrots sliced
4 stalks of Celery sliced
½ cup of frozen Peas
2 teaspoons sage
2 teaspoons thyme
Salt and Pepper to taste
Potatoes (regular mashed potato recipe)
Sprinkle of Sweet Paprika

Put Olive Oil, Mushrooms, Onions and Garlic in a dutch oven and sautee for 5 minutes or so. On the side, mix the Mushroom Stock and Flour. Once the mushroom mixture has sauteed, deglaze the pan with the wine, then add your Mushroom stock mixture, Carrots, Celery and Peas and Seasonings. Cook for about 20-30 minutes until it thickens up. Once mixture is thickened, pour into a 13”x9” baking dish and top with the mashed potatoes, then sprinkle some sweet paprika on top of potatoe mixture. Bake at 350 degrees for about a half hour, until the potatoes get toastie on top.