Meatless Monday

 

Meat Eating Husbands Love This Shepherds Pie

I found this recipe a couple of years ago on a website called vegweb. It stays true to it’s name because it is one of my meat eating husbands favorite meatless recipes. Not only is it meatless but it is really easy and versatile when it comes to using whatever vegetables you have on hand. Over the years I have tried many different versions of this recipe until I came up with one that Eric and I enjoyed the most. So here it is…

4 or 5 russet or yukon  potatoes, peeled and cooked

    2 teaspoons olive oil

    4 cloves garlic, minced

    1 medium onion, chopped

    1 cup mushroom or vegetable broth

    3/4 cup plain hemp milk ( or regular milk works too )

    8 oz. slice mushrooms

    1 head broccoli, chopped or grated, stems and all

    2 carrots, chopped or grated

    2 celery ribs, chopped

    1 cup of corn

1/4 to 1/2 head of green cabbage

1 teaspoon cornstarch plus 1 teaspoon flour

2 handfuls French fried onions

1. Boil potatoes in large pot until they are easily punctured with a fork. Mash potatoes adding as much milk, butter, salt and pepper to your liking making them creamy enough to be spreadable.

2. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the cabbage, broccoli, carrots, mushrooms, corn and celery and cook until veggies start to wilt.

3. Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down.  Sprinkle the top with French fried onions. Heat in oven at 375 degrees for 10 minutes or so until top is slightly firm and onions are browned.

This goes great with fresh bread. Enjoy!

I apologize for the different fonts…my blogging program is pretending it is Microsoft Word this morning.