Vegetarian Shepherd's Pie

I am known to be rather partial to eating and cooking vegetarian food, in fact I would list my favourite food as vegetables. With one exception.....
On a recent trip down south I opened the car window to get a bit of fresh air and a better look at the countryside (and the little lambs - is it me or are they arriving earlier every year?) and noted flocks of sheep eating turnips. Mmmmmmm.... The only vegetable I don't like is turnips.The smell from fields of turnips is not that pleasant and the experience reminded me why I don't like them, its not the taste but the smell of them cooking that quite puts me off eating them. Give me a roast parsnip any day!
Anyway back to the task at hand, my Shepherds Pie.....
This 'pie' is delicious, economical, nutritious and a nice change from using meat (and not a turnip in sight). It is a simple dish that can be prepared in advance and easily adjusted for Vegans, by converting the dairy products and soya sauce to your taste.  Children will love it, just tell them it is fancy baked beans with mashed potatoes!
To make the dish a bit different and special, you may like to make individual pies in ramekins, just adjust the time in the oven accordingly.

Ready for the oven

I have cooked it a couple of times now, it feeds two people for a week!! and a very hungry family of four (with plenty left over for lunch the next day).

Vegetarian Shepherd’s Pie – Alison and Simon Holst -Dominion Post July 2013

For 4-6 servings

Ingredients

6 medium potatoes

2 tbsp butter

1 cup grated cheese

¼- ½ cup of milk

2 tbsp canola or other cooking oil

2 large onions, diced

1 red or green pepper, diced

3 tbsp flour

1 tsp vegetable stock

1 tsp each of dried basil, oregano and paprika

1 tbsp dark soya sauce

1½ cups water, beer, wine, bean liquid and/or the potato cooking liquid

2 tbsp tomato paste

400gram can of red kidney beans (or 2 x 300g cans for a larger dish), drained and rinsed

Method

Simmer thinly peeled, chopped potatoes in lightly salted water until tender, drain, saving the cooking liquid in case you want to use it later.

Mash the potatoes, stir in the butter, half the grated cheese and enough milk to make a fairly soft consistency.  After mashing, beat potatoes with a fork until light and fluffy.

Heat the oil in a large pot or fry-pan. Add the diced onions and cook until tender and well browned.

Add the chopped pepper and flour and stir until the flour is lightly browned too.

Add the remaining ingredients except the beans and bring to the boil, stirring constantly.

Then add the beans (if desired mash the beans first – I prefer not to do this step and just leave them whole).

Spread the bean mixture into a lightly sprayed baking pan (about 20x25cm) and cover with spoonfuls of the mashed potatoes, spreading so all the bean mixture is covered.

Sprinkle the remaining cheese over the surface. If not using immediately, refrigerate until needed.

Bake at 180° C for 20-30 minutes.

If you wish, this dish can be heated in the microwave until centre feels hot,  brown the top under the grill before serving.

Yum!