Mushroom Shepherd's Pie

(Preparation & Cooking time – 60 minutes ; Serves: about 4)

1 ½ pounds potato

1 tablespoon mustard seeds

2 tablespoons olive oil

1 medium vidalia onion

1 ½ celery stalks, finely diced

2 carrots, scrubbed and diced – same size as celery

½ cup green peas

1 tablespoons chopped garlic – preferably fresh

1 ½ punnets of fresh mushrooms – sliced or diced

1 tablespoon thyme

1 tablespoon tomato paste

1 cup vegetable stock – or chicken stock if not serving vegetarian

Salt and pepper

Make the mashed potato according to your own recipe, but add the mustard seeds when done mashing – or use leftover if you have it. Heat the oven to 400ºF. Heat a large pan, add olive oil and when bubbling add the carrots, celery, onion and green peas. When the onions are golden, add the mushrooms – add them slowly so they do not steam, but rather that they sauté. Add the tomato paste, and vegetable broth. Add the thyme, salt and pepper. Place the veg mix into a large ramekin and top with mashed potato. Bake for 20 – 30 minutes until golden.

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For many years I was a strict vegetarian. And, I know how hard it was when invited for lunch or dinner for those who needed to prepare something vegetarian. They stressed! I never intended for them to stress as to what they would serve, but they did. Simple always was the best for me. However, they assumed I needed fussy and fancy to be satisfied. Now, years later I am no longer a vegetarian, and I find it interesting to see how others find it a bit awkward when they have a vegetarian coming to dinner. I usually help out by suggesting something suitable. And here’s a good one to serve whether vegetarian or not. This Shepherd’s Pie can be a main meal or a creative accompaniment to a roast, or steak. Or, enjoy with a salad!

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