VEGETARIAN SHEPHERD'S PIE

Billy and I love food trucks and we love animals!  Tonight our city is hosting a food truck event that will benefit the Tri County Humane Society…A win, win.  Food trucks have come such a long way from the questionable, grimy canteens of the past.  Chefs have gotten on the band wagon realizing that they don’t have to pay high rents and wait for the people to come to them; only for those people to pay a week’s wage for their delicious gourmet meal.  No, these chefs have gotten wise and are bringing affordable gourmet fair to the people…Hooray!

This recipe has absolutely nothing to do with food trucks, I’m just very excited for all the eating I’ll be doing tonight (I’m sure none too lite); as well as the ooh and awing over all the puppies that I will want to bring home with me.  I often wish I had a farm; I would fill it with dogs, cats, chicken (for the eggs) and pigs (I adore pigs).

 

Vegetarian Shepherd’s Pie is lightened up from the traditional shepherd’s pie.  I used surprisingly beefy tasting, veggie round, which is made of soy and wheat protein.  Veggie round is high in protein, and iron; low in fat and cholesterol; it can be found in the refrigerated section, near the tofu, or in the freezer by the veggie burgers.

To make the mashed potatoes flavorful and creamy I added reduced fat Velveeta instead of my usual heavy cream.  If you want to keep this vegan; just sub out your favorite vegan mashed potato recipe, you will need 2 lbs. of potatoes.

Here’s what you do.

Preheat oven to 375.

Put the potatoes on to boil.  I just wash and cut mine, I don’t mind a little peel.

 

Sweat the onions, carrots, turnips and garlic in a little olive oil.

When the onions are translucent add the veggie ground and Herbs de Provence.  Don’t worry that the veggies aren’t cooked all the way through, they’ll be cookin’ some more. 

Break up the veggie round and heat it through, and then sprinkle a couple of tablespoons of flour over the top.  Cook and stir that for about 3 minutes, you want to cook the raw flour taste out.

 

Add the white wine and when that has dissipated…

Stir in the vegetable broth (I used unsalted), low sodium soy sauce, honey, and black pepper (to taste).  Bring that to a simmer.

 

Add the fresh green beans, and simmer for about 2 minutes. (You can use frozen beans instead, but don’t add them yet)

Stir in the frozen peas and remove from the heat. (Add the frozen beans now.)

 

Meanwhile; drain the potatoes really well.  Give them a mash.  I like this masher with the holes because it removes much of the potato skin for me.

This is a double batch of mashed potatoes, because I also made a Turkey Shepherd’s pie…stay tuned!

Add the butter, cheese, warm milk, salt and pepper.   

 

I cut the cheese into too large of cubes; it really didn’t want to melt.  I turned the heat to medium low and put the lid on to facilitate the melting of the cheese.  I stirred the potatoes a couple of times being careful not to over work the potatoes; therefor, avoiding gluey mashed potatoes.

 

Pour the veggie mixture into about an 8 x 11 x 2 inch baking dish.

 

Top with the mashed potatoes.

Sprinkle the grated cheese.  I wanted to use up the last of the Mexican blend cheese that I had in my fridge, cheddar or Colby would also be good.

 

Bake until the sides are bubbly and the potatoes are a golden color.

Note to self:  make more peaks with the potatoes so that they get pretty and brown.

 

This is actually a picture taken the next day with leftovers.  The pictures that I took the same night turned out too dark.  The Veggie Shepherd’s Pie tastes just as good, if not better the next day.

Serves 6 regular people or 4 really hungry men.

1                              Small onion, small dice

2                              Small carrots, small dice

1                              Small turnip, small dice

2              cloves        Garlic, minced

1              Tbsp.          Olive oil

½             tsp.           Herbs de Provence, or Italian seasoning

12             oz.            Veggie ground (veggie protein crumbles), frozen or refrigerated

2              Tbsp.         Flour

1/3           cup           Dry white wine

1 ½           cups         Vegetable stock, unsalted

2              Tbsp.         Soy sauce, low sodium

1              Tbsp.         Honey

                               Pepper to taste

½             cup           Green beans, trimmed and cut into 1 inch pieces (frozen beans can be substituted)

½             cup           Peas, frozen

1                              Recipe Cheesy Mashed Potatoes (recipe follows)

½             cup           Shredded cheddar or Mexican blend cheese

  1.        Preheat oven to 375 degrees.

  2.        In a large skillet over medium heat sweat the onions, carrots, turnips, and garlic in the olive oil.

  3.       When the onions are translucent add the veggie ground and the Herbs de Provence.  Break the veggie ground up in the pan. 

  4.       When the veggie ground is heated, stir the flour in, cook and stir for about 3 minutes (to cook the rawness out of the flour).

  5.       Add the white wine and cook until the wine is absorbed into the veggie ground.

  6.       Add the vegetable stock, soy sauce, honey and black pepper, bring to a simmer.

  7.       Once the liquid is simmering add the fresh green beans, cook for about 2 minutes (If using frozen beans, add them at the same time as the frozen peas).

  8.       Add the frozen peas, stir and remove from the heat.

  9.       Transfer the veggie ground and vegetable mixture into an 8 x 11 x 2 inch baking dish.

  10.   Spread the Cheesy Mashed Potatoes over the top of the mixture.

  11.   Sprinkle the grated cheese over top of the potatoes.

  12.   Bake for about 30 minutes; until the shepherd’s pie is bubbling up at the sides, and the top of the potatoes is golden in color.

  13.   Let the Vegetarian Shepherd’s Pie rest for at least 10 minutes before serving.

  *Note, Unsalted vegetable broth is used in this recipe, if you only have broth containing sodium, then reduce the amount of soy sauce.  Try 1 tablespoon of soy sauce and give it a taste, if it needs more you can add more.

CHEESY MASHED POTATOES

2              lbs.         Waxy potatoes (such as Yukon Gold), washed and cut into 1 ½ to 2 inch cubes (peeled or unpeeled, it’s up to you)

2              Tbsp.       Butter

4              oz.          Reduced fat Velveeta processed cheese, grated or cut into ½ inch cubes or smaller

¾             cup         Milk, warmed

                             Salt and pepper to taste

1.        In a 3 quart sauce pan, cover the potatoes with water by at least an inch.  Cook over high heat until the water comes to a boil, add a little salt to the water and turn the heat down and maintain a low boil.  Cook until the potatoes are fork tender, about 10 minutes (depending on the size of the potatoes).

2.       Drain the potatoes well and return them to the pot.

3.       Mash the potatoes.

4.       Add the butter, cheese, milk, salt and pepper to the pan; stir just to combine (do not over work the potatoes).  If the cheese isn’t melting, put lid on the pot and cook over medium low for just a couple of minutes, stirring a couple of times until the ingredients are combined.

Serve over shepherd’s pie, or as a side dish. 

BACON MEATLOAF with SOUR CREAM MASHED POTATOES and ALMOND GREEN BEANS

 Paradise by the Oven Light…

I remember every little thing

As if it only happened yesterday.

Deciding what to eat

I wanted to make it out of sight

And I never had a man

Looking as hungry as he did

And trying to keep my cool

I ask “What do you want to eat tonight?”….

Ain’t no doubt about it

We were doubly blessed

Cause we had bacon, we had beef

I needn’t be distressed…

If you don’t know who Meat Loaf is, then you are waaaay younger than I; and you have no idea what all this non-sense is.  If you do know Meat Loaf, then forgive me for taking liberties with the song (it’s Paradise by the Dashboard Light, don't ya know!).

So here we go…Bacon Meatloaf and the fixin’s.

 

Sweat the onions, the bacon and the garlic over medium heat.

When the onions are translucent and the bacon is cooked but not crisp, then add the thyme and all spice.  Remove from the heat.

 

I put the ground beef and fresh bread crumbs (just tear up some sandwich bread) in a large bowl, and drizzle the milk over the bread crumbs.

Normally recipes call for soaking the bread crumbs, but using this method, saves me from washing one more bowl.

 

Now I add the remaining ingredients except the last 2 tablespoons of ketchup to the bowl.

 

De-bling.

 

Mix gently to incorporate all the ingredients, with out over working the meat.

 

I cook a small patty to check the meat for seasoning.  It was perfectly seasoned for my taste.  You can do a test patty for yourself; or just trust that you and I like the same seasoning and skip this step.  Either way, I will not be offended.

 I made individual meatloaves, so I put the ketchup on before cooking the meatloaf at 375 degrees for 35-45 minutes.

If you are making one big loaf, then do not put the ketchup on until the meatloaf has baked for 30 minutes.  After 30 minutes, spread 2 tablespoons of ketchup over the meatloaf, and return it to the oven for another 30 to 45 minutes.

 

Here’s what you need for Sour Cream Mashed Potatoes… I forgot the potatoes in this picture.  I guess I figured that the potatoes are implied in the title, and that's good enough for me.

 

This is my favorite masher because of the holes. Some of the skins get stuck in the holes and I just discard that skin, leaving the perfect amount of skins in the potatoes.  I also use it when mashing beans for refried beans.

Here’s what you need for the Almond Green Beans. 

I cheated because I had seasoned almonds in my fridge, they’re already toasted too.  If you don’t have them you can use sliced or slivered almonds, but give them a toast.  

I like to prep extra meatloaves and freeze them.

Here’s what you do… 

 

Do not cook the meatloaf, nor put the ketchup over the top.  Line the loaf pan with enough plastic wrap to line the pan and pull up and wrap the loaf. 

Put the uncooked meat into either individual loaf pans, or a large loaf pan.

 

Pull the plastic up and over the meatloaf, and put into the freezer for about an hour.

After about an hour the loaf should be frozen enough to hold its shape.  Pull the loaf from the freezer and you will probably need to let it sit for about 10 minutes to thaw just enough to pop out of the loaf pan.

 

Wrap the meatloaves/loaf tight, and put it into a freezer bag, then back into the freezer.

Now when you are ready to cook the meatloaves/loaf; remove from the plastic wrap and put it into the same loaf pan that you used to mold the loaf in the first place. 

Defrost in the refrigerator over night.  Cook the meatloaves as described above.

Now I tell you; after a meal like this when I ask…

Do you love me?

Will you love me forever?

Do you need me?

Will you never leave me?...

He replies…

Though I was hungry girl you fed me right

I saw paradise by the oven light!

I just know he loves me,

He’ll love me forever,

And he needs me,

No he’ll never leave me!

I do hope you will return to my blog after all this silliness.  I can't guarantee it won't happen the next time I post a meatloaf recipe. 

Serves 4

Bacon Meatloaf

1          cup       Onions, small dice.  About ½ a medium onion

4          slices    Bacon, chopped fine

2          cloves   Garlic, minced

1          tsp        Dried thyme

¼         tsp        Ground allspice

1 ½      lbs        Extra Lean ground beef

1 ½      cups     Fresh bread crumbs,

3          Tbsp    Milk

2                      Eggs

2          Tbsp    Ketchup

1 ½      tsp        Mustard

2          Tbsp    Barbecue sauce

½         tsp        Salt

½         tsp        Pepper

2          Tbsp    Ketchup to glaze the top of the meatloaf

1. Pre heat oven to 375.
2. In a medium skillet over medium heat, sweat the onions, the bacon and the garlic.
3. When the onions are translucent and the bacon is cooked, but not crispy; add the dried thyme and all spice and remove from the heat.
4. In a large bowl combine the ground beef and the remaining ingredients, (except the last 2 Tbsp of Ketchup) along with the cooked onions and bacon.  Mix gently until the ingredients are thoroughly incorporated.
5. Put the mixture evenly into a loaf pan, do not pack it down.
6. Put into the oven for 30 minutes, then spread 2 tablespoons of ketchup over the top, and cook for another 30 to 45 minutes.

• If using individual loaf pans, then spread the ketchup on the top of the meatloaves before putting the loaves into the oven.  Cook the individual loaves for 35 to 45minutes.

Sour Cream Mashed Potatoes

2          lbs        Waxy potatoes, such as Yukon Gold or red skin potatoes.
1          Tbsp.     Butter

½         cups     Milk

¼         cup       Cream

¼         cup       Sour cream

1          pinch    Fresh ground nutmeg

                        Salt & pepper to taste

1. Cut the potatoes into about 1 ½ inch pieces.  There is no need to peel thin skinned potatoes.
2. Put the potatoes into a large pot and cover the potatoes with cold water, to about 1 inch over the potatoes.
3. Put the potatoes over high heat, until they come to a boil, then add salt to the water and turn the heat down to medium high.  Cook until fork tender, 12 to 15 minutes.
4. Heat the milk and cream together.
5. Drain the potatoes really well, and return the potatoes to the pot.
6. Use a potato masher to mash the potatoes, discard any skin that sticks to the masher.  Do not over work the potatoes.
7. Return the potatoes to the medium low heat, stir in the butter, sour cream, pinch of nutmeg, salt and pepper.  Add about 2/3 of the milk and cream, how much milk you need depends on the water content of the potatoes.  If you need more moisture, then add the remaining milk and cream.
8. Remove from the heat and serve. 

Green Beans with Almonds

1          lb         Green beans stem ends removed

1 ½      Tbsp    Butter

¼         cup       Seasoned sliced almonds

                        Salt and pepper to taste

1. Bring a medium sauce pan (3 qts) of water to a boil.
2. Salt the water and add the beans to the water.  Cook the beans 3 to 5 minutes.
3. Drain all but 2 tablespoons of the water from the beans. 
4. Return the beans to the pot with the 2 tablespoons of water, the butter, salt and pepper.  Cook over medium high for about 1 minute or so, just so some of the water evaporates and the butter becomes like a sauce.
5. Remove from the heat and add the seasoned sliced almonds.