Comfort Food Recipe — Vegetarian Shepherd’s Pie

This week the weather has been cool here in New Zealand, and when I checked out the contents of our fridge, I decided to turn to comfort food – vegetarian shepherd’s pie.

“After a good dinner one can forgive anybody, even one’s own relatives.” ~ Oscar Wilde

This recipe comes from Alison Holst’s Meals Without Meat and I’ve given it my own twist.

Recipe:

Filling

2 large onions

2 Tablespoons of butter or oil

1 red or green capsicum

8 button mushrooms. (I used some brown mushrooms too)

3 Tablespoons flour

1 teaspoon vegetable stock

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

2 Tablespoon chopped parsley

1 teaspoon soya sauce

1 1/2 water

2 Tablespoons tomato paste

1 can of kidney beans 440 grams

Topping

6 potatoes medium size

2 Tablespoons butter

1 cup grated cheese

milk

1. Peel the potatoes and boil in salted water. Once cooked drain, add butter, a dash of milk and mash. Add half of the grated cheese.

2. Dice the onions and slice the mushrooms and fry in the oil/butter until golden brown. Add the sliced capsicum then add the flour. Stir until the flour has browned slightly. Add the stock, basil, oregano, paprika, parsley and soya sauce. Add the water and tomato paste and bring to the boil, stirring all the time. Add the kidney beans. Check the seasoning and add salt to taste. Place in a baking dish.

3. Spread the mashed potato over the top and sprinkle on the remaining cheese.

4. Cook in the oven for 20 – 30 minutes at 180 C/350 F. The top should be golden brown.

5. Serve with green vegetables such as brussel sprouts, beans, peas or broccoli and a nice glass of wine

What comfort foods do you turn to when the weather turns cool?