Veggie Shepherd’s Pie

Oh, hello comfort food! This is one of the mascot’s all-time favourite dishes. He loves it so much, in fact, that he won’t even let it cool down before eating it. I should rename it “Asbestos-mouth Pie”.

We had this for dinner last night, with both variations. The mascot’s was topped with a fluffy, buttery cloud of mashed potatoes. Ms High Maintenance over here had hers with delecata squash, which was steamed and then mashed with just a pinch of brown sugar. It was a nice change from potato and the sweetness played well off the balsamic in the filling. (Multi-tasking tip: I steamed the diced squash in a bamboo steamer placed over the pot of boiling potatoes. They were finished at exactly the same time!)

Veggie Shepherd’s Pie
1/4 cup finely diced onion
1 carrot, diced
1 stalk celery, diced
1 cup chopped mushrooms
2 cloves garlic, minced
1/2 tsp dried rosemary
1 tbsp balsamic vinegar
1 tbsp tomato paste
1/4 cup veggie stock
1/2 pkg veggie ground round
1/2 cup frozen peas
salt to taste
topping: mashed potatoes OR squash (about 1/2 – 1 cup per person)
Preheat oven to 400 degrees.
In a nonstick slillet, saute onion, celery and carrot until onion is translucent. Add garlic, rosemary and mushrooms. Saute until mushrooms release their liquid. Stir in tomato paste, vinegar and stock. Add veggie ground round, breaking up with a woden spoon. Stir in peas. Bring to a simmer, reduce heat to med and cook for 5 mins.
Divide mixture between two 2-cup oven-proof ramekins or gratin dishes. Top with potatoes or squash, speading topping evenly over filling. (If you are my dad, you will sprinkle paprika over the potatoes.)
Bake for 10 mins or until hotter than magma. 😉
Serves 2, but can be doubled

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