Irish Leek and Mushroom Shepherd's Pie

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Irish Leek and Mushroom Shepherd's Pie

 

2 Baking potatoes

3 Large Leeks

5-6 green onions

1 cup sliced mushrooms

1 carrot

1/2 cup white wine

1/2 teaspoon salt

Lots of freshly ground pepper, to taste

1/2 cup soymilk

1 tablespoon soy margarine

 

 

 

Preheat oven to 350. Rub the bottom of a casserole dish with soy margarine.

 

Peel and chop the potatoes. Put them in boiling water and boil until soft, about

15 minutes.

Chop off the green leaves of the leeks and green onions. Chop off the front part

of the leeks, then chop each leek in half. Rinse thoroughly under running water,

getting out any dirt on the inside of the leeks. Then chop up the leeks (as you

would cabbage), the green onions, and the mushrooms. Slice the carrot into fine

slices.

 

Heat the wine in a saucepan and add all the vegetables. Saute over medium heat

until soft, about 10 minutes. Remove from the heat, and season with salt and

pepper. Put the sauted vegetables in the bottom of the casserole dish.

 

Transfer the cooked potatoes to a bowl. Add soymilk and margarine, then mash

into mashed potatoes, adding more soymilk if needed. Season with pepper. Spread

the mashed potatoes on top of the leek mixture in the casserole dish.

 

Bake about 30 minutes, until potatoes are browned on top.

 

Serves: 4

 

Source: epicurean.com

Formatted by Chupa Babi: 03.12.08

 

This is a Leek pie with a mashed potato topping. The Leeks are chopped and

sauted in wine with mushrooms, onions and carrot. While this is a filling meal,

the preparation time is only about 15 minutes and the entire pie has only 15

grams of fat.

 

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