Vegetable Shepard's Pie
2 lbs of potatoes (your choice, baker's Yukon gold, red), peeled and cut up
1 tsp. salt
1 tsp. pepper
2 T butter or spread (optional)
2 T olive oil
1 large Texas Sweet Onion
2 cloves of garlic, minced
4 cups of fresh chopped vegetables (kohlrabi, celery, celery root, fennel, turnips, cabbage, golden beets)
2 carrots (any color), chopped
1 tsp. thyme
2 tsp. fresh parsley
3 cups of vegetable broth or chicken broth
1/2 cup red wine (optional)
1 cup frozen peas
Boil potatoes in salted water until tender, approximately 15-20 minutes. Drain and mash the potatoes with 1 cup of broth, butter or spread if you are using and season to taste with salt and pepper. Cover and set aside.
Heat olive oil in a large skillet or dutch oven over medium heat. Add the onions and cook until starting to turn golden, add garlic and cook about another 2 minutes. Add all chopped vegetables, and thyme and stir until mixed well.
Add the remaining 2 cups of broth and wine (if using) and bring to a boil, simmer until vegetables are tender and liquid is reduced down to a small amount- 10 - 25 minutes, add frozen peas and parsley during the last 5 minutes.
Heat the broiler and transfer the vegetables to a 9 inch pie plate or square pan and top with mashed potatoes - creating peaks with a spatula. Place under broiler until slightly browned approximately 5 - 8 minutes.
1 tsp. salt
1 tsp. pepper
2 T butter or spread (optional)
2 T olive oil
1 large Texas Sweet Onion
2 cloves of garlic, minced
4 cups of fresh chopped vegetables (kohlrabi, celery, celery root, fennel, turnips, cabbage, golden beets)
2 carrots (any color), chopped
1 tsp. thyme
2 tsp. fresh parsley
3 cups of vegetable broth or chicken broth
1/2 cup red wine (optional)
1 cup frozen peas
Boil potatoes in salted water until tender, approximately 15-20 minutes. Drain and mash the potatoes with 1 cup of broth, butter or spread if you are using and season to taste with salt and pepper. Cover and set aside.
Heat olive oil in a large skillet or dutch oven over medium heat. Add the onions and cook until starting to turn golden, add garlic and cook about another 2 minutes. Add all chopped vegetables, and thyme and stir until mixed well.
Add the remaining 2 cups of broth and wine (if using) and bring to a boil, simmer until vegetables are tender and liquid is reduced down to a small amount- 10 - 25 minutes, add frozen peas and parsley during the last 5 minutes.
Heat the broiler and transfer the vegetables to a 9 inch pie plate or square pan and top with mashed potatoes - creating peaks with a spatula. Place under broiler until slightly browned approximately 5 - 8 minutes.
Posted by CSACulinaryFairy at 06-01-2011 
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Kohlrabi Celery Carrots Cabbage Fennel Turnips Beets Texas Sweet Onions
Categories: Vegetarian, Main Dish Recipes, Side Dish Recipes
Tags: Kohlrabi Celery Carrots Cabbage Fennel Turnips Beets Texas Sweet Onions
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