|Vegetarian Shepherd's Pie|
Boiled potatoes - 2 large
Pepper powder to taste
Nutmeg powder - a generous pinch
Garlic salt - to taste
Butter -2 tbsp
Mexican 4 cheese blend - 1/2 cup cheese
( or use your favorite cheese)
Milk - 1/4 cup
( or add as needed)
Peel off the skin from the potatoes and mash them well till smooth.
To this add the garlic salt,pepper powder,butter,milk and cheese.
Mix it well till its a semi thick mixture.Keep it aside.
Ingredients for the base layer
Mixed vegetables of your choice - 4 to 5 cups
( I used the frozen stir fry vegetable blend)
Salt to taste
Chopped onion - 1/2 cup
Chopped tomato - 1 large
Frozen peas - 1/4 cup
Frozen Corn - 1/4 cup
Canned chick pea - 1 cup
(drain out the water from the beans)
Freshly chopped basil leaves - 1 tbsp
Italian seasonings - as needed
Red chilly flakes - 1 tbsp
Corn flour or All purpose flour - 1 tbsp heaped
Olive oil - 1 tbsp
Heat oil in a pan add the onions and fry till transparent.
Now add the frozen vegetables,peas,corn,canned beans and tomato fry till the vegetables are half cooked.If using fresh vegetables add 1/2 cup broth/stock to cook the vegetables.
Add the seasonings and corn flour mix till the vegetables looks dry.Corn flour absorbs all the extra water from the vegetable.
Grease a baking tray with butter spread the cooked vegetables evenly,on top add the mashed potato with a spoon spread evenly.
Using a fork or spoon make a decorative patter ( its optional).
You can also fill the mixture into a piping bag and pipe it out,drizzle some butter on top.
Bake this at 400 deg.F for 30 minutes or till the top is light golden brown.
Remove from the oven and serve hot!
a) Each oven temperature is different so keep an eye on the baking time.
b) Add milk little by little ,do not pour it at once.
c) Add broth to cook only if using fresh vegetables.
d) Meat eater can add ground mutton or chicken.
Thanks for visiting !