Vegetarian Shepherd’s Pie

shepherds pie10 300x275 Vegetarian Shepherds Pie

I’m hungry.

The mere notion of being hungry was unfathomable 40 hours ago.

I really do think that you’d all be impressed if I were to give you a rundown of my culinary-consumption over the course of the period starting at 6:00 p.m. on Monday night and ending at roughly 8:00 p.m. on Tuesday.

shepherds pie8 300x275 Vegetarian Shepherds Pie

The sight of me was not for the faint of heart.

Sadly, I’m not hyperbolizing.

When I climbed into bed on Christmas Day, I was legitimately fearful that my steel-stomach might actually fail me. Thankfully, it held strong. Good tummy. Bad Alison.

*fast-forward*

And here I sit. Hungry once again. Trapped inside my apartment by 45 cm of snow, already having, regretfully and rather dangerously, braved the weather to hit the gym, transfixed by my, bordering-on-being-empty, fridge.

Huh.

shepherds pie4 300x275 Vegetarian Shepherds Pie

Good thing that I had the foresight to stock up on the essentials to make this vegetarian shepherd’s pie. It’s better than good. It’s better than fabulous. It’s better than Charlie’s first, starved, taste of a scrumdiddlyumptious bar.

Seriously.

Snowstorm, schnowstorm. Good eats’ll be happening here tonight.

shepherds pie11 300x275 Vegetarian Shepherds Pie

Vegetarian Shepherd’s Pie

Adapted from allrecipes

Ingredients
Potatoes:
4 medium yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
1 Tbsp butter
1/4-1/3 cup milk
1/4 cup light cream cheese
1-2 pinches nutmeg
salt & pepper to taste
Filling:
3 cups water
1/2 tsp salt
1/2 cup kasha (toasted buckwheat groats), rinsed
1/3 cup bulgur, rinsed
1/3 cup quinoa, rinsed
1 Tbsp extra virgin olive oil
2 cups chopped onion
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 cups fresh sliced mushrooms
salt & pepper, to taste
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried rosemary
1 1/2 tablespoons all-purpose flour
1-1/2 cups low sodium vegetable broth
1 cup corn kernels

Directions
1. In a large pot equipped with a steamer basket, steam the potatoes until tender. Drain, remove the steamer basket, and return the potatoes to the pot. Mash potatoes with butter, milk, cream cheese, nutmeg, and salt & pepper. Set aside.

shepherds pie2 300x275 Vegetarian Shepherds Pie

shepherds pie5 300x275 Vegetarian Shepherds Pie
2. Meanwhile, in a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur and quinoa, partially cover, and simmer again until all the water has been absorbed. Set aside to cool.

shepherds pie1 300x275 Vegetarian Shepherds Pie
3. In a large skillet, heat the olive oil over medium heat. Add onions, garlic, carrots, and celery; saute until the onions soften. Add mushrooms and seasonings; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour veggie stock over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn. Taste and adjust seasonings to suit your preferences.

shepherds pie 300x275 Vegetarian Shepherds Pie
4. Mix together vegetable mixture and kasha mixture.

shepherds pie3 300x275 Vegetarian Shepherds Pie
5. Spoon into an oiled casserole dish, and smooth with a spatula. Spread mashed potatoes over top. Cover with foil.

shepherds pie7 300x275 Vegetarian Shepherds Pie

shepherds pie9 300x275 Vegetarian Shepherds Pie

shepherds pie6 300x275 Vegetarian Shepherds Pie
6. Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes.

shepherds pie12 300x275 Vegetarian Shepherds Pie