Vegetarian Shepherds Pie (For One) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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This hearty vegetarian dish is a single serving. I bake it in a disposable mini loaf pan. I'm not sure if anyone is interested in single serving dishes, but I'm putting it online for my own personal use. This is my first recipe I've shared, and I'm posting it to use my ingredient list on . I've never honestly measured any of the ingredients to make this, except for when making the instant mashed potatoes. You may notice that those ingredients differ slightly from what your package says. Since I use skim milk, I increase the milk and decrease the water, so it's the same amount of liquid without being too watered down. You could also use leftover mashed potatoes. As for the vegetables, you can really use whatever sounds good to you. This is my favorite combination for this dish, and sometimes I throw in a bit of frozen corn. Also, I prefer portabella mushrooms, but have used white mushrooms. Lastly, I usually make a few of these at a time and freeze whatever I'm not eating right away. I just let it all cool in the loaf pan and then put the whole thing in a quart-size freezer bag. If cooking from frozen, I recommend covering with foil and baking for about 30 minutes, then uncovering and adding the parmesan at this point and baking for an additional 10-15 minutes. Ingredients:
3/4 cup water |
1 teaspoon salt |
1 teaspoon black pepper |
2 1/2 tablespoons butter |
1 cup skim milk |
1 1/3 cups potato flakes |
2 teaspoons olive oil |
1 teaspoon garlic (minced) |
1/2 teaspoon thyme |
2 tablespoons dry red wine |
2 teaspoons balsamic vinegar |
1/8 teaspoon worcestershire sauce |
1/2 cup zucchini (1/2 inch slices) |
1/2 cup yellow squash (1/2 inch slices) |
1/4 cup yellow onion (1/8 inch rings) |
1/4 cup baby carrots |
1/2 cup mushroom |
1 tablespoon parmesan cheese |
Directions:
1. Preheat oven to 350.
2. Heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil.
3. Stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (Do not over-mix).
4. Heat olive oil and 1/2 tablespoon butter in saute pan over med heat.
5. Add onions and caramelize.
6. Add mushrooms to saute. When mushrooms are about halfway finished, add garlic and thyme.
7. Once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients.
8. Add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce.
9. Spread potatoes in mini loaf pan along bottom and sides.
10. Spoon in vegetable mixture.
11. Top with remaining mashed potatoes, spread from edge to edge. (You may have a bit extra potatoes or veggies depending on the size of your pan.).
12. Top with parmesan cheese and bake until golden.
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