Yesterday I posted about an amazing Shepherd’s Pie I made with pulled pork. It was delicious. But what I didn’t tell you is that I made a vegetarian version at the same time since I had a friend over who doesn’t eat pork (or anything else with a face). It was easy enough to layer things in two dishes instead of one. This is one of the things that I really like about this recipe. Since you prepare the ingredients separately, it’s very easy to customize to different tastes. You could even do individual servings if you wanted to really go crazy.
I have to say, I love the vegetarian version just as much as the meat version. But then, there ARE mashed potatoes involved, and how can you go wrong there? Want the meaty version? Click here for the recipe.
Shepherd’s Pie Goes Veggie
8 oz. (or more) sliced mushrooms (I used a mix of button mushrooms and shiitake)
1/2 cup pearl onions (I use the frozen, peeled ones because I hate peeling these things)
a few sprigs of fresh thyme
1 cup fresh green beans, trimmed and snapped into 1-2 inch pieces
2-3 medium red potatoes, with skin on
1-2 cloves garlic
Salt & pepper
1-2 tbsp. butter
1/4- 1/2 cup milk
2 green onions, sliced
1/4 cup parmesan cheese
Quarter the potatoes and cover with water in a large sauce pan. Throw in the whole, peeled cloves of garlic. Bring to a boil and cook for 15 minutes or so until fork tender. Drain the water. Add butter, milk and salt & pepper to taste and mash with a potato masher. Set aside.
Meanwhile, in a skillet saute mushrooms in a little butter or olive oil with fresh thyme and a pinch of salt & pepper. Cook 2-3 minutes until softened and set aside. Put green beans and pearl onions in a glass bowl with a little water, cover with a plate or plastic wrap (undone a bit to let steam escape) and microwave for a 2-3 minutes. Drain water. (You could alternatively boil these on the stove for 3-4 minutes if you prefer).
Preheat oven to 375˚. Assemble your pie by mushrooms in the bottom of a casserole dish. Top with green beans and onions. Pile on the mashed potatoes and spread out to cover everything evenly. Sprinkle with green onions and parmesan. Drizzle with a bit of olive oil. Pop it in the oven and bake for 20-25 minutes until everything is hot and mashed potatoes are starting to brown on top. Dig in! Makes 2-3 servings.