Shepherd's pie recipe -- and need help with it!

[Guest guest]

I got this recipe from The TVP Cookbook by Dorothy R. Bates. It definitely

has potential, but was kind of bland. I threw a few wilted-looking mushrooms

in it and used the small TVP pieces instead of chunks (I don't care for the

texture of the chunks) -- I thought 2 cups was a bit too much, but followed

the recipe anyway. I also used some McKay's beef-style seasoning for the

broth and in the TVP cooking water. Am I missing spices? Am I missing an

ingredient? It just didn't have a " rich " enough flavor for me -- but I have

to admit that I did not eat it the next day, to see if the flavors had

improved overnight (which I know happens).

 

Thanks!

Audrey

 

 

Shepherd's Pie

 

Cook for 10 minutes:

2 cups TVP chunks

2 tbsp ketchup

4 cups hot water

Cover pan and simmer about 20 minutes, until tender.

 

Meanwhile, boil:

4 potatoes, cut up into medium-sized chunks

water to cover

 

Heat a skillet, add:

2 tbsp olive oil

 

Saute a few minutes:

1 cup onion, chopped

 

Add and cook a few minutes:

1/2 cup celery, chopped

 

Sprinkle on top and stir in:

1/4 cup flour

 

Stir and cook a few minutes, then slowly add:

2 cups liquid

 

When the sauce bubbles up, taste and add seasonings:

1/2 tsp salt

1/2 tsp oregano or thyme

1/2 tsp marjoram

1/2 tsp garlic powder (I used minced garlic from a jar)

 

Combine sauce and chunks with:

1 1/2 cups cooked carrots, sliced

1 cup frozen or fresh peas

 

Pour into a 3-quart casserole dish. Drain the potatoes, mash and add:

1 tbsp olive oil or margarine

1/2 tsp salt

enough milk to make smooth and spreadable

 

Spread potatoes on top of pie and sprinkle with paprika. Preheat oven to 350

F and bake pie about 30 minutes.

 

 

 

[Guest guest]

Hi Audrey,

 

Here is the recipe I use for shepherd's pie, from allrecipes.com. I totally

change the way I put it together though. I do all the veggie part of this

all in one pot with all the broth (not divided) and then I just do my mashed

potatoes the way I always do. This is much simpler than your recipe, I

think. I use LOTS of freshly ground pepper in both the potatoes and the

bottom layer. I also sometimes put a layer of cheese between the layers

because I love cheese

 

I always get rave reviews on this. I think it is the vegemite that makes it

(don't tell anyone til after they've eaten it!)

 

Ingredients

 

- 2 cups vegetable broth, divided

- 1 teaspoon yeast extract spread, e.g. Marmite/Vegemite

- 1/2 cup dry lentils

- 1/4 cup pearl barley

- 1 large carrot, diced

- 1/2 onion, finely chopped

- 1/2 cup walnuts, coarsely chopped

- 3 potatoes, chopped

- 1 teaspoon all-purpose flour

- 1/2 teaspoon water

- salt and pepper to taste

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth,

yeast extract, lentils and barley. Simmer for 30 minutes.

3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth,

carrot, onion and walnuts; cook until tender, about 15 minutes.

4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes

and cook until tender but still firm, about 15 minutes. Drain and mash.

5. Combine flour and water and stir into carrot mixture; simmer until

thickened. Combine carrot mixture with lentil mixture and season with salt

and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed

potatoes over lentil mixture.

6. Bake in preheated oven until lightly browned on top, about 30 minutes.

 

 

 

[Guest guest]

Pam, your recipe does look simpler. The walnuts probably help, too. I will

have to get some Marmite (I've never cooked with it but keep seeing recipes

including it). I like the idea of using lentils and barley in it, too.

Thanks!

 

Audrey

 

 

>

 

 

 

[Guest guest]

[Default] On Tue, 9 Mar 2010 19:21:21 -0600, Audrey Snyder

<AudeeBird wrote:

 

>Am I missing spices? Am I missing an

>ingredient?

 

I would have doubled the spices and thrown in some onion powder. Soy

sauce works wonders, too.

 

Like you, I've noticed that TVP needs a lot of seasonings. Don't know

why.

[Guest guest]

I actually skip the walnuts because Brad is allergic, but it is still really

good. The combo of barley and lentils is just perfect!

 

Pam

 

On Tue, Mar 9, 2010 at 7:07 PM, Audrey Snyder <AudeeBird wrote:

 

>

>

> Pam, your recipe does look simpler. The walnuts probably help, too. I will

> have to get some Marmite (I've never cooked with it but keep seeing recipes

> including it). I like the idea of using lentils and barley in it, too.

> Thanks!

>

> Audrey

>

>