Dinner tonight: Winter Veggie Shepherd's Pie
Dinner tonight: Winter Veggie Shepherd's Pie
Hittin' the last of the winter veggies, nom. Wanted to try this idea up with which I came. Is verrrry tasty. Would like to work on proportions a bit so that there is more of a 2:1 filling to topping ratio, because is tasty. Couldn't find any celery root at this point, so tried the sunchokes, which obviously had no similarity in taste, but the best time to work with a completely new ingredient is while you are creating a new recipe, right? Right?!
Topping: Mashed Rutabaga - rutabagas, ~1 cup cream, ~3/4 stick butter, onion powder, garlic powder, black pepper, nutmeg
Sauce: olive oil, lots of finely diced onion, 2 cloves minced garlic, ~2Tbls flour, ~2Tbls tomato paste, ~1 cup chicken broth, ~1 cup tomato puree, ~2 tsp Worchestershire sauce, splash of red wine, black pepper, onion powder, garlic powder, fresh rosemary, dried thyme, dried basil
Filling: small dice parsnips, carrots, turnips, sunchokes, squash, radishes; a little olive oil
Boiled rutabagas and made mash.
Diced up root and other veggies and oven roasted.
Made sauce.
Added roasted veggies to sauce.
Put mixture in pan.
Covered with mash, making sure to seal edges.
Baked about 25 minutes at 400F (basically, until browned).
Cooled.
Et.
It managed to get surprisingly close to the savory flavor of the usual meat sauce, which made me quite happy, and while it is somewhat rich onna counta the butter and cream in the topping (necessary due to somewhat fibrous-ness of oversized rutabagas), it is very light compared to a more usual shepherd's pie. Would guess at proportions (heh) and make again.
Hittin' the last of the winter veggies, nom. Wanted to try this idea up with which I came. Is verrrry tasty. Would like to work on proportions a bit so that there is more of a 2:1 filling to topping ratio, because is tasty. Couldn't find any celery root at this point, so tried the sunchokes, which obviously had no similarity in taste, but the best time to work with a completely new ingredient is while you are creating a new recipe, right? Right?!
Topping: Mashed Rutabaga - rutabagas, ~1 cup cream, ~3/4 stick butter, onion powder, garlic powder, black pepper, nutmeg
Sauce: olive oil, lots of finely diced onion, 2 cloves minced garlic, ~2Tbls flour, ~2Tbls tomato paste, ~1 cup chicken broth, ~1 cup tomato puree, ~2 tsp Worchestershire sauce, splash of red wine, black pepper, onion powder, garlic powder, fresh rosemary, dried thyme, dried basil
Filling: small dice parsnips, carrots, turnips, sunchokes, squash, radishes; a little olive oil
Boiled rutabagas and made mash.
Diced up root and other veggies and oven roasted.
Made sauce.
Added roasted veggies to sauce.
Put mixture in pan.
Covered with mash, making sure to seal edges.
Baked about 25 minutes at 400F (basically, until browned).
Cooled.
Et.
It managed to get surprisingly close to the savory flavor of the usual meat sauce, which made me quite happy, and while it is somewhat rich onna counta the butter and cream in the topping (necessary due to somewhat fibrous-ness of oversized rutabagas), it is very light compared to a more usual shepherd's pie. Would guess at proportions (heh) and make again.
Is it made from real vegan shepherds?
ReplyDeleteNope, just vegetarian ones.
ReplyDeleteAcceptable.
ReplyDelete