RECIPE: Shepherdess Pie (Lacto-Vegetarian)

[Guest guest]

This recipe is a steal from Paul Gayler's _Ultimate Vegetarian Cookbook_

(Canada 1999). He callss it Ultimate Shepherd's Pie with Mashed Potato.

Because it is vegetarian, in our family we just refer to it as `That Shepherdess

Pie'. So here it is, renamed, with simplified instructions (I don't like to

keyboard more than I have to ;=), that's why!).

 

Enjoy! Best, Pat ;=)

 

SHEPHERDESS PIE (LACTO-VEGETARIAN)

 

1/4 lb (150g) parsnips, cut into 1 inch (2.5cm) pieces

1/4 lb celeriac, cut as above

2 carrots, cut as above

1 sweet potato, cut as above

1/4 lb jerusalem archoke, cut as above

1/4 lb pearl onions

4-1/2 cups vegetable stock

3 Tbsp butter (plus extra to grease)

2 Tbsp all-purpose flour

1-1/4 cups (300ml) milk

salt and freshly ground pepper

1 Tbsp Dijon mustard

 

And for the Topping:

2 lb (900g) waxy potatoes, washed and cut into equal-size pieces

5 Tbsp (75g) unsalted butter

4 scallions, finely chopped

2 Tbsp flat leaf parsley, chopped

 

For the topping, cook potatoes in salted water for 20mins or so until tender,

drain, marsh, add half the butter, the scallions and parsley, season and mix

well.

 

For the pie, simmer vegetables in the stock for 15 mins until tender, drain but

reserve 1-1/4 cups (300ml) stock and keep vegetables warm.

 

Heat butter in a medium pan over medium heat, stir in flour (to form a roux)

then slowly add the milk and heat until it boils and thickens. Reduce heat and

cook 8 to 10 mins, add reserved stock, season and add mustard and add

vegetables.

 

Sponmixture into a greased ovenproof dish and cover with the potato topping.

Dog with remaining butter and bake 20-25 mins until hot and brown and

drispy on top.

 

Serves 6.

 

Calories 403

protein 8 g

carbs 50 g

fat 20g (saturated fat is 13 g of this)

fiber 7g

soidum 268 mg

 

NOTES: I have successfully made a vegan version of this using vegan

margarine and soy milk. I have also omitted the sweet potato in the

vegetables, substituting pumpkin. And I have also skipped the sweet potato,

using more of the other root veg, and used sweet potato as a topping instead.

A dash of nutmeg in the sauce for the veg works miracles.