Wednesday, March 14, 2007

Vegetarian Shepherd's Pie

This was surprisingly, impressively good. I bought some TVP (Textured Vegetable Protein) mince when I decided to give up red meat and chicken for lent. I made chili with it - and it was pretty ordinary. This time, with the help of two sorts of mushrooms and some worcestershire sauce, it turned out great.
Vegetarian Shepherd's Pie
1/4 Cup dried shitake mushrooms
1 Cup TVP Mince (mine was Sanitarium, I don't know if there's other brands)
A handful of fresh mushrooms
1 brown onion, finely diced
3 stalks of celery, finely diced
Worcestershire Sauce
2 Tablespoons tomato paste
1 teaspoon vegetarian stock powder
4 big potatoes, chopped
Grated Cheese

Soak the shitake mushrooms in a cup of boiling water, and add 2/3 of a cup of boiling water to the TVP. Put the potatoes on to boil, and heat some olive oil in a big frying pan. Fry the onion and the fresh mushroom in the frying pan until soft. Add some of the liquid from the shitake mushroom to the pan, and wait until it's reduced. Take the shitake mushrooms out of the liquid, squeezing out any excess water, and the chop them finely. Add the shitake's, celery, tomato paste, stock powder, and remain mushroom liquid to the pan. Stir until combined. Add the worcestershire sauce and a bit more water if it's looking dry. Remove from the heat.
When the potatoes are tender, mash with milk and butter. Fill four ramekins with the mince, top with potato and then grated cheese. Put under the grill until the cheese is melted.

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