No Tofu Cookbook:Shepherds' Pie

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* Exported from MasterCook II *

 

Shepherd's Pie

 

Recipe By : Susan Sassaman Clessens

Serving Size : 6 Preparation Time :0:00

Categories : Portabellas Potatoes

 

Amount Measure Ingredient -- Preparation Method

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6 Cups Cubed Potatoes

1 Tbs Olive Oil

2 Tbs Butter Or Margarine

1 Cup Finely Diced Carrots

1 Cup Chopped Onions

2 Garlic Cloves

2 Cups Diced Portabella Mushrooms

2 Tbs Whole Wheat Flour

1 1/4 Cups Vegetable Broth

1 Tbs Soy Sauce

1/2 Tsp Molasses

1/4 Tsp Freshly Ground Black Pepper

1/4 Tsp Dried Thyme

1/3 Cup Low Fat Milk

1/3 Cup Low Fat Plain Yogurt

1/2 Tsp Salt

 

Preheat oven to 375. Lightly oil a deep 10 inch pie plate.

Cook the potatoes in a large saucepan of boiling water, uncovered, until

tender, about 15-20 minutes.

Meanwhile, heat the oil and butter ina large nonstick skillet over

medium high heat. Add the carrots, onion, and garlic and cook, stirring

occasionally until the vegetables are firm-tender, about 4-5 minutes. Stir

in mushrooms and cook, stirring occasionally, until the mushrooms are soft,

about 3-4 minutes.

Sprinkle flour over the vegetable mixture and cook, stirring one minute.

Combine broth, soy sauce and molasses in a 2 cup measure. Add broth

mixture pepper and thyme to vegetable mixture and cook, stirring, until

mixture thickens. Remove from heat.

Drain potatoes and return to pan. Combine milk and yogurt in a small

glass cup and microwave on HIGH one minute to warm. Mash potatoes with

salt and warm yogurt mixture.

To assemble, place mushroom mixture in prepared pie plate. Spoon potato

mixture over mushroom mixture and smooth to edges, making an even layer.

Make a cross hatch design using the tines of a fork. Bake 30-35 minutes,

or until top is lightly browned.

 

 

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NOTES : From " The No Tofu Vegetarian Cookbook "