I don’t believe I ever quite thought about how much I enjoy cooking with potatoes. There is just so much you can do with them. One potato- based meal I’ve been dying to attempt is Shepard’s pie…And that is what has gotten me here. As always, I looked up quite a few recipes,got the idea of it and just went for it. This is a vegetarian version of Shepard’s pie, but I’m sure I’ll eventually make a meat version and post it on here. Until then, please enjoy this veggie-rich meal.
Start off by putting 3 lbs of potatoes into a pot of water and turning on the heat to high, to boil.
Meanwhile, begin cutting up your endless vegetables. Chop up a medium onion…
2 stalks of celery…
3 large mushrooms and any other veggie you’d like in there.
Add in a tablespoon of garlic.
Pour a tablespoon of oil into the pan and put the heat on medium, stirring.
Check on your potatoes. When the water is boiling, they will cook until tender,around 20 minutes. Back to the veggies, add in a can of stewed tomatoes,and turn down the heat.
Add in 1-2 teaspoons of chili powder and stir.
Simmer until the potatoes are done, drained and slightly cooled. Then,spread all of the veggie mixture into the bottom of a casserole dish.
Set aside. Returning back to the drained potatoes, boil 2/3 cup of milk.
Transfer the potatoes to a bowl and begin mashing.
When the milk is boiling, pour over potatoes and finish mashing them. Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
Stir in 1/2 cup cheese (I used shredded).
Spread potatoes on top and sprinkle with cheese and decorate with parsley if desired. Bake for 15 minutes or until the cheese is melted at 350*