Friday, February 5, 2010
Almost Vegetarian Shepard's Pie
I say almost because I'm not entirely sure if there is any actual beef product in beef seasoning... but other than the seasoning it is vegetarian and very good. A wonderful comfort food with tons of texture and flavor.
The ingredients made enough for two casseroles so you can either make two and freeze one or do what I'm going to do and make another casserole in two days (I'll keep the topping and filling separate until then.) I love cooking breakfast on the weekends so having dinner already made makes life easier. And since there were no leftovers of the one I made this will work out nicely.
1 package dry beef stew mix (Bear Creek and some other companies make these).
1 cup barley (soak for 8 hours prior)
1 can chunky tomato sauce
1 cup carrot juice
3 cups beef or vegetable broth (I actually used chicken because that's what I had)
About 3-4 cups Vegetables of your choice - Whatever you have on hand; we used carrots, mushrooms, kale and red bell pepper. I'll leave out the Kale next time as it was really tough, but could've just been that particular bunch.
1 teaspoon thyme
1 teaspoon basil
6 large yukon gold potatoes (peeled and chopped into quarters)
1 8oz. package cream cheese
1 teaspoon thyme
I had all of the filling ingredients cook in the slow cooker all day so all I had to do for dinner was make the topping and bake, but you can also cook your veggies and mix your filling that night.
Preheat oven to 350 F and grease a 2qt. casserole dish.
Cover your peeled and cut potatoes with water and boil for 20 minutes or until easily pierced with a fork. Drain and blend in cream cheese and thyme with a hand mixer.
If you enjoy simplicity like I do and used your slow cooker scoop out half of the filling and fill your casserole dish 3/4 of the way. The other half can be used to make another for freezing.
Bake at 350 F for about 20 minutes.
Serve with a side of fruit :)