Wednesday, May 2, 2012

Individual Vegetarian Shepard's Pies




Hello again! Believe it or not, we don't live on desserts alone. 
Sometimes us grrrls make meals, such as this one.


It's seriously healthy and delicious. Honestly, the time is worth the pay off in flavour and tastebud delight. 
Make this soon - you won't regret it!








 Vegetable Shepard's Pies 

recipe adapted from Rachael Ray


Ingredients

  • pounds red-skinned potatoes, thinly sliced
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • small beet (about 4 ounces)--peeled, shredded and squeezed dry in paper towels
  • carrots, finely shredded (about 3/4 cup)
  • scallions, thinly sliced
  • 2/3 cup cooked brown rice
  • 2 x 15 ounce cans  lentils, rinsed
  • 3/4 cup crushed unsweetened brown rice cereal
  • 1/2 cup hulled sunflower seeds, toasted
  • tablespoons ketchup
  • cup frozen peas, thawed

Directions

  1. In a large saucepan, add the potatoes and enough water to cover by 1 inch. Bring to a boil, lower the heat and simmer until the potatoes are tender, about 20 minutes; drain, reserving 1/3 cup of the potato cooking water. Return the potatoes to the pot and mash well. Add the cooking water and 3 tablespoons olive oil; season with salt and pepper.
  2. Position a rack in the center of the oven and preheat to 425 degrees . Line a baking sheet with parchment. In a large nonstick skillet, heat 1 1/2 tablespoons olive oil over medium heat. Add the beet, carrots and scallions to the pan and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a large bowl and add the rice, lentils, rice cereal, sunflower seeds and ketchup. Mash with your hands until it resembles a meat loaf mixture. Season with salt and pepper, then shape into six 3 1/2-inch patties.
  3. Using the same skillet, heat 2 tablespoons olive oil over medium heat. Add half of the patties and cook, turning once, until browned, 6 to 8 minutes. Transfer to the prepared baking sheet; repeat with the remaining patties.
  4. In a small bowl, toss the peas with salt, pepper and 1 1/2 teaspoons olive oil. Divide the mashed potatoes into 6 portions. Shape each portion into a mound, form a well in the center and place on top of the patties. Fill each well with some of the peas. Bake until hot, about 20 minutes. Drizzle with the remaining 1 tablespoon olive oil.





1 comment:

  1. this is such a great idea and looks good in mise en place, looking forward to see what it looks like!

    thanks for sharing

    ReplyDelete

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