Subj : Vegetarian Shepherd's Pie
To   : All
From : Ben Collver
Date : Fri Jan 24 2025 08:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetarian Shepherd's Pie
 Categories: Dinner pies, Vegetarian
      Yield: 6 Servings

      4 md Potatoes (5 c); mashed
      3 tb Butter
    3/4 ts Salt
    1/4 ts Black pepper; +1/8 ts
    1/4 c  Fresh parsley; minced
    1/2 c  Cream cheese; softened
      2 tb Sunflower oil
  1 1/2 c  Onions (3 sm); chopped
      2 ts Basil
  1 1/2 ts Tarragon
      2 c  Broccoli stems and florets;
           - chopped -OR-
      2 c  Zucchini; sliced
      1 c  Green pepper (1 lg);
           - chopped
      2 tb Oil
    1/2 lb Tofu -OR-
      1 c  Cooked chickpeas
      2 c  Mushrooms; sliced
      2 c  Corn kernels;
           - fresh or frozen
  1 1/4 c  Sour cream
  1 1/2 c  Cheddar cheese; grated
           Paprika

  Our vegetarian version of Shepherd's Pie was always good at the
  café, but it reached its optimum in flavor when one of the café
  cooks added tofu to the recipe. The missing link provided more
  texture, taste, and protein to the pie.

  In a large bowl, combine the mashed potatoes, 2 tb butter, 1/2 ts
  salt, 1/4 ts pepper, parsley, and cream cheese and set aside.

  In a 10" skillet, heat the oil over medium heat and sauté the onions,
  basil, and 1 ts tarragon, along with broccoli or zucchini. A few
  minutes later, add green pepper, 1/4 ts salt, and 1/8 ts pepper. When
  vegetables are tender but not overcooked, set aside. Add tofu or
  chickpeas to vegetable mix. If you are using tofu, cut into 1/2"
  cubes, sauté in oil until firm, and then add to vegetables. Mix
  well. Pour into 9x13" pan or casserole dish.

  Heat 1 tb butter in skillet. Sauté the mushrooms and remaining 1/2 ts
  tarragon. Remove from heat and stir in corn and sour cream. Layer on
  top of the vegetables. Then layer on potatoes, then grated cheese.
  Sprinkle with paprika. Bake covered 30 minutes at 350°F and
  uncovered 10 to 15 minutes, until browned a bit on top. Let sit 10
  minutes before cutting.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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