In my continued quest for meatless recipes for Meatless Monday, I found a delicious recipe in Martha Hall Foose's latest cookbook - A Southerly Course. I was a day late for St. Patrick's Day, but this vegetarian take on a shepherd's pie was very welcomed on the table Monday.
The filling combination is very earthy, much like a vegetable pot pie, with carrots, corn, peas, onions and bell pepper. The addition of red kidney beans adds some protein to make this a very filling and satisfying dish. The mashed potato recipe alone is a keeper, and one I will reference the next time I am whipping up some for a side dish. I have to admit it took a great deal of willpower to not get a spoon and eat the mashed potatoes out of the pan -- they are sooo good.
RECIPE: Gardener's Pie (from A Southerly Course)
6 servings
Mashed Potatoes
1 1/2 lbs russet potatoes
1/4 cup half-and-half
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
Peel the potatoes and cut into 1/2 inch dice. Put the potatoes in a medium saucepan and cover with salted cold water. Set the pan over high heat, cover, and bring to a boil. Once its boiling, uncover the pan, reduce the heat to medium low, and simmer until the potatoes are tender and easily crushed with a fork (10-15 minutes).
Put the half-and-half and butter in a microwave safe container, and microwave until warm, about 35 seconds.
Drain the potatoes and return them, off the heat, to the warm saucepan. Mash the potatoes. Add the half-and-half and butter mixture, salt and pepper and continue to mash until smooth. Stir in the egg yolk until well combined.
Heat oven to 400 degrees.
Filling
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
1 cup vegetable broth
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 can (14 oz) red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas (shelled)
In a large skillet set over medium high heat, heat the oil until it shimmers. Add the onion, bell pepper, and carrots, and cook, stirring, just until they begin to take on color, 3 to 4 minutes. Add the garlic, salt and pepper. Sprinkle in the flour, stir to combine, and continue cooking for another minute. Add the tomato paste, vegetable broth, rosemary, and thyme, and stir together. Bring the mixture to a boil. Add kidney beans, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes or until the sauce has thickened slightly. Stir in corn and peas.
Spread the vegetable mixture evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. Put the baking dish on a parchment rimmed baking sheet. Bake on the middle rack of the oven for 25 minutes or just until the potatoes begin to brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
I took a bit of a risk making this dish, as Walter does not like peas or carrots, which are prominently featured in this dish. He was a good sport, and ate it. I really enjoyed the flavors as I really like peas and carrots (and mashed potatoes). My son Jake was the biggest fan. He had multiple helpings, and requested that the little bit that was leftover be kept for him alone.
I made this earlier in the afternoon, and kept in the refrigerator until it was time to bake. I don't think this is a dish you would want to make well in advance, as I am not sure how the potatoes would hold up with the vegetable mixture.
Next time I make this, I'd love to use fresh corn and peas. I am also contemplating what other vegetables could be included. But truth be told, its very tasty as is.
This is another great cookbook chalked full of southern inspired dishes that have a bit of a twist as well as some great storytelling. (In my post for Crab Cakes, Gumbo, Cobbler and Oscar, I featured my favorite dessert for Silent Shade Cobbler from Foose's first cookbook Screen Doors and Sweet Tea). Both cookbooks are worth checking out next time you are in the bookstore.
The filling combination is very earthy, much like a vegetable pot pie, with carrots, corn, peas, onions and bell pepper. The addition of red kidney beans adds some protein to make this a very filling and satisfying dish. The mashed potato recipe alone is a keeper, and one I will reference the next time I am whipping up some for a side dish. I have to admit it took a great deal of willpower to not get a spoon and eat the mashed potatoes out of the pan -- they are sooo good.
6 servings
Mashed Potatoes
1 1/2 lbs russet potatoes
1/4 cup half-and-half
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
Peel the potatoes and cut into 1/2 inch dice. Put the potatoes in a medium saucepan and cover with salted cold water. Set the pan over high heat, cover, and bring to a boil. Once its boiling, uncover the pan, reduce the heat to medium low, and simmer until the potatoes are tender and easily crushed with a fork (10-15 minutes).
Put the half-and-half and butter in a microwave safe container, and microwave until warm, about 35 seconds.
Drain the potatoes and return them, off the heat, to the warm saucepan. Mash the potatoes. Add the half-and-half and butter mixture, salt and pepper and continue to mash until smooth. Stir in the egg yolk until well combined.
Heat oven to 400 degrees.
Filling
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 carrots, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unbleached all-purpose flour
2 teaspoons tomato paste
1 cup vegetable broth
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 can (14 oz) red kidney beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen green peas (shelled)
In a large skillet set over medium high heat, heat the oil until it shimmers. Add the onion, bell pepper, and carrots, and cook, stirring, just until they begin to take on color, 3 to 4 minutes. Add the garlic, salt and pepper. Sprinkle in the flour, stir to combine, and continue cooking for another minute. Add the tomato paste, vegetable broth, rosemary, and thyme, and stir together. Bring the mixture to a boil. Add kidney beans, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes or until the sauce has thickened slightly. Stir in corn and peas.
Spread the vegetable mixture evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up, and smooth with a rubber spatula. Put the baking dish on a parchment rimmed baking sheet. Bake on the middle rack of the oven for 25 minutes or just until the potatoes begin to brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
 |
| Vegetable mixture peeks out from the delicious mashed potatoes. |
I took a bit of a risk making this dish, as Walter does not like peas or carrots, which are prominently featured in this dish. He was a good sport, and ate it. I really enjoyed the flavors as I really like peas and carrots (and mashed potatoes). My son Jake was the biggest fan. He had multiple helpings, and requested that the little bit that was leftover be kept for him alone.
I made this earlier in the afternoon, and kept in the refrigerator until it was time to bake. I don't think this is a dish you would want to make well in advance, as I am not sure how the potatoes would hold up with the vegetable mixture.
Next time I make this, I'd love to use fresh corn and peas. I am also contemplating what other vegetables could be included. But truth be told, its very tasty as is.
This is another great cookbook chalked full of southern inspired dishes that have a bit of a twist as well as some great storytelling. (In my post for Crab Cakes, Gumbo, Cobbler and Oscar, I featured my favorite dessert for Silent Shade Cobbler from Foose's first cookbook Screen Doors and Sweet Tea). Both cookbooks are worth checking out next time you are in the bookstore.
Comments
Post a Comment