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Vegetable Shepherd's Pie

Karen and Greg

From More Taste of Life, by Julie Stafford

This is a little fussy, so doesn’t appear too frequently at the Evans–Markwort table. However, it’s worth the effort when you are feeling energetic. You can use any vegetable combination in this recipe, depending on what’s in season or more importantly, what’s in your vegetable crisper at the time of making.

  • Vegetables
  • 1 medium carrots, peeled and cubed
  • 1 head of broccoli, cut into florets
  • 2 small zucchini, cut into slices
  • 1 cup of cauliflower florets
  • ¼ cup of green beans
  • 1 cup of pumpkin, peeled and cubed
  • 1 parsnip, peeled and diced
  • 1 cup of sweet potato, peeled and cubed
  • 1 red capsicum, cubed

  • Gravy
  • 1 onion, peeled and sliced
  • 2 cloves of garlic, peeled and crushed
  • 1 cups of chicken/vegtetable stock
  • 1 can of tomatoes, crushed(if I have leftover Matriciana in
  • the fridge, I will use this instead - it is a tastier option)
  • 1 tablespoon of tomato paste
  • 2 tablespoons of cornflour
  • 2 tablespoons water
  • ¼ cup of chopped parsley

  • Topping
  • 3–4 cups of hot mashed potato
  • (i.e. about 8 medium potatoes)

mountain

Place all the vegetables in the top of a steamer and lightly steam for about 10 minutes. Saute the onion and garlic in 2 tablespoons of stock for 2 minutes. Add the crushed tomatoes and stock, stir in the tomato paste. Combine the water and cornflour to make a paste. As the gravy begins to bubble, stir in the cornflour paste. Add the parsley and cook for 5 minutes on low heat, stirring continuously. Place the vegetables into a casserole dish and spoon over the gravy. Spread the mashed potato over the vegetables and gravy evenly, using a fork. Place in a water bath and cook at 230°C for 40 minutes.

MAINS

VEGETARIAN

1999