On another note, it was so hard not to make Corned Beef and Cabbage with Mashed Potatoes last night! Still, I decided to come up with a solution to our Corned Beef Blues...Veggie Shepherd's Pie. What a terrible thing to do to Shepherd's Pie I know, but it was actually quite yummy!
Considering the lack of meaty-goodness in the pie I decided to have a crust for this recipe. Simple, store brand pie crust will do.
Mold crust to a pie plate - the size of your choice but I went with a 9". Bake at 375deg. for about 12 minutes, just to get the crust to start to brown - this will prevent your crust from becoming a soggy mess under your veggies and taters.
First, steam up some bite-size veggies of your choice although I recommend broccoli, carrots, water chestnuts and peas. Cook until al dente - meaning, still crunchy but not rock hard.
Chop up one large yellow onion and crush 3-4 cloves of garlic and saute in some butter until translucent.
Meanwhile, don't [and I meant don't] purchase any other potatoes besides red-skin. The flavor is absolutely necessary for this dish and leaving the skins on provides you with some good vitamins! Rinse about 6-7 medium sized taters, remove any unwanted blemishes and cut up into decent sizes before boiling in a large pot - cutting up potatoes will help them to cook faster in the boiling water. Boil until you can easily stick a knife or fork into a large piece. Drain and get ready to mash!
Add your al-dente veggies to the onion and garlic mixture and pour in a Shepherd's Pie Mix. Sometimes you can find Lipton/Knorr's brand in your grocery store in the International aisle, but don't count on it [If you can't find it, or don't want to order it, try using some mushroom gravy to get the same effect]. Only mix with about 250ml of water and pour over veggies and simmer until thickened. Add a squirt or two of ketchup, mix and pour into the crust.
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| It tastes better than it looks... |
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