Recently I've started to have cooking parties (my name, not the official name) with my friend, M, in efforts to pool food knowledge, hang out, and make meals for the week. What could be better than smelling the scents of vegetarian Shepherd's Pie wafting through the apartment while flicking between Fashion Television and Jamie Oliver's Ministry of Food? Not a whole damn lot, I'll tell ya! After our first session I thought I might come back to this space and encourage others have similar parties with their friends. And coincidentally, our plan is not unlike Oliver's own; to make good food accessible to ourselves, cut down on take out and dinners out, and share knowledge. Hopefully with whiskey martinis the next time we do so. Hmmm....
Vegetarian Shepherd's Pie*
2 packets Yves veggie ground round, chicken flavour
Corn kernels from two cooked ears of corn
4 russet potatoes
one carrot, small dice
one onion, small dice
two cloves garlic, minced
one stalk broccoli, cut into small florets
8 leaves fresh basil, sliced
1 tsp thyme
1 tbsp veggie stock powder
salt and pepper to taste
1/3 cup milk
2 tbsp butter
- Cut potatoes in a large dice (peel on) and put in a pot of water, set to boil. Cook until the Potatoes are fork tender. Set aside to cool, and peel when cool.
- Using a large pan, saute onions and garlic in a little olive oil. When translucent add carrots and cook for 3 minutes on medium low, and add broccoli and cook another 3 minutes. Add fake meat, herbs, stock powder, and cook for 10 minutes. Add 1/2 cup water, so the mixture isn't too dry, and mix. Set aside.
- To make the mashed potatoes, mash with milk and butter. Add salt and pepper.
- Using a large glass dish, layer fake meat mixture, corn, and top with mashed potatoes. Place in a 350F oven and bake for about 1/2 an hour, or until golden brown on top.