This is a recipe I have wanted to try ever since I first came across it. I love that it contains sweet potatoes without loads of butter or marshmallows or sugar, cinnamon and nutmeg. It's a savory dish, packed with flavour.
Veggie Shepard's Pie turned out so much better than my expectations. I will be making this again soon, perhaps with mushrooms!
adapted from BBC Good Food
2 tsp olive oil
1 large clove garlic, minced
1 large onion halved and sliced
1 large onion halved and sliced
1 stalk celery, diced
2-3 large carrots (about 1 lb), cut into sugar-cube size pieces
1 1/2 tsp dried thyme
2-3 large carrots (about 1 lb), cut into sugar-cube size pieces
1 1/2 tsp dried thyme
1 cup red wine
1/4 cup water
14.5 oz can diced tomatoes
2 tsp Better than Bouillon Vegetable or 2 vegetable stock cubes
14.5 oz can diced tomatoes
2 tsp Better than Bouillon Vegetable or 2 vegetable stock cubes
salt and freshly grated black pepper
1 3/4 cups frozen small green peas
2 lbs sweet potatoes, baked and cooled
1 cup shredded sharp cheddar cheese, about 1/4 lb
1 3/4 cups frozen small green peas
2 lbs sweet potatoes, baked and cooled
1 cup shredded sharp cheddar cheese, about 1/4 lb
Heat the olive oil in a large non-stick skillet over medium low and add the garlic. When it becomes fragrant, add the onion and fry until golden. Adjust the heat if necessary to keep the garlic and onion mixture from burning.
Add the celery, carrots, thyme (reserve a pinch for later), wine, water, diced tomatoes and the concentrated vegetable stock paste or cubes. Simmer for about 10-15 minutes or until the carrots are almost done but still have a bit of a "bite" to them and the liquid has reduced to about 1/2 (give or take). Check and adjust the seasoning with salt and pepper, if needed.
Stir in the frozen peas, and remove from the heat.
Preheat oven to 375°F.
Spoon the carrot mixture into an oiled 2 quart casserole.
Remove the skin from the baked potatoes and mash them with a fork. Stir in the cheddar cheese (reserve a a pinch or two to sprinkle over the top of the assembled casserole). Season with salt and pepper, if needed.
Spread the mashed sweet potato and cheese evenly over the carrot mixture in the baking dish. Sprinkle the top with a pinch of the reserved thyme and a small amount of shredded cheese.
Bake for about 40-50 minutes or until the top is golden and it's bubbling hot.
3 comments:
Looks amazing! great recipe! I will try it!
When do you add the tomatoes? When you put everything else in to simmer, I assume?
Yes, you add the tomatoes at the same time you add the wine, water and bouillon. Thanks for catching that!
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