Wednesday, November 7, 2012

Veggie Shephard's Pie

John and I celebrated our 6th anniversary this weekend.  We always enjoy a nice meal together for our anniversary, and this year I wanted to go vegetarian, so I made this delicious Shephard's Pie.  I used mushrooms to give the meat feel in the pie, and used edamame beans to add protein to the meal.  It turned out really well.

Mushroom Shephard's Pie

3 large portobello caps
1/4 c cooking sherry
1/4 c olive oil
3 tbsp balsamic vinegar
2 tbsp brown sugar
1 tsp dried oregano
1tsp dried sage
salt and pepper to taste
1 package fresh edamame beans (I have also used peas and wax beans cut into chunks)
3 large potatoes
1/4 c almond milk
4 tbsp butter (if you want to go vegan you can use Earth Balance products instead)
3 tbsp nutritional yeast
salt and pepper to taste.

Mix the sherry, oil, vinegar, sugar, oregano, sage, salt, and pepper.  Marinate the mushrooms in the sherry mixture while preparing the other ingredients.  Boil the potatoes and mash them with the butter, almond milk, yeast, salt, and pepper.  Preheat the oven to 350 degrees.  Cut the mushrooms into bite size pieces, and sautee them.  Layer the ingredients in a bread pan, mushrooms on the bottom, edamame in the middle, and mashed potatoes on the top.  I mixed a little butter into the top of the potato with a fork, so there would be a little crispy potato on the top.  Bake about 20 minutes until the top browns a bit.

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