I’d like you all to say a big hello to Richard! He is Amber’s husband, now a good dude friend to both REB and me, and he also happens to be a fantastic cook.
Something Amber and I started last year was A&A Night where we would get together once a week because both our hubby’s were busy studying with schoolwork or had class. Sometimes I would cook and sometimes she would, but most of the time Richard would step up and cook for us. And I am grateful that he does! A recipe of his that I have enjoyed on more than one occasion is his vegetarian shepherd’s pie. It’s time the world know the secrets behind his delicious recipe. I asked Richard to share this recipe on my blog in a guest post and he happily agreed to write it. I hope Richard will come back and share more recipes on the blog, but for today here’s his herbivore-friendly shepherd’s pie!
Thanks Aparna! Before I started living with my future wife in 2007, microwaving a burrito or making boxed mac and cheese was the extent of my cooking expertise. This suited me just fine when I was single because I’m very lazy and cooking real food seemed to be more trouble than it was worth. When I moved in with Amber she was a student and since I had no job and wasn’t in school yet, cooking duties defaulted to me and my microwave classics were no longer sufficient. My creations in those early days weren’t always nice to look at or particularly edible, but I slowly learned a thing or two and figured out how to make pretty decent food.
Fast forward to 2014 and I still do all the cooking. Amber and I have been married for almost six years and she’s been a vegetarian slightly longer than that. I’m not a vegetarian, but making a meat and non-meat version of dinner each night sounded like a bummer so our dinners are straight up vegetarian. This has forced me to be more creative and try new things because it’s easy for me to make an awesome meat dish, but an amazing vegetarian dish takes a bit more effort and finesse.
I rarely follow a recipe when I cook. I tend to get inspiration from a recipe and then make my own version of it which often leads to multiple variations of a particular dish as I tweak things here and there to perfect it or change certain ingredients. My shepherd’s pie is a good example of this because it’s so easy to change what you use as the filling to keep yourself from getting bored with it. The version posted here uses frozen vegetables because it’s super easy and sometimes you just need a really easy dinner option.
Without further ado, Richard’s vegetarian shepherd’s pie:
- 4 medium potatoes (any will do, I used russet)
- 2 tablespoons butter
- ¼ cup of milk
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 cup vegetable stock
- 1 tablespoon soy sauce
- ½ tablespoon sriracha (optional)
- 2 tablespoons olive oil
- Sea salt and fresh ground black pepper
- 1 small white onion diced
- ½ tablespoon fresh garlic diced
- 2 cups chopped mushroom (any variety)
- 1 cup frozen corn
- 1½ cup frozen peas
- 1½ cup frozen carrots
- 1 pound soy crumbles
- Cut up potatoes into large chunks, place into a pot, and cover with water. Boil potatoes until soft, about 20 mins.
- Put 2 tablespoons of olive oil in a stock pot over medium-low heat.
- Dice white onion and garlic, add to stock pot.
- Preheat oven to 375.
- Once, onions begin to turn translucent (about 5 mins), add frozen corn, peas, and carrots.
- In a measuring cup or bowl combine vegetable stock, soy sauce, and sriracha. Whisk together and add to stock pot 5 minutes after frozen vegetables, bring to a simmer (don’t worry if it looks a little soupy, the soy crumbles will soak everything up).
- Chop mushrooms and add to stock pot along with soy crumbles.
- Allow mixture to heat through, add salt and pepper to taste, and then transfer to a 9″ x 13″ baking dish (or any suitable dish or dishes).
- Drain potatoes and place in large bowl, add butter and mash. Add milk and salt/garlic and mash some more.
- Distribute mashed potatoes evenly over filling and put the whole thing into the oven. After 30 minutes in the oven you’re ready to eat.
He’s being humble folks – he’s a great cook and this recipe is proof of that. Give it a try, you will love it! He is right though. You can totally alter the ingredients for the filling, or maybe even use mashed sweet potato for the topping if you want to get more fiber in there. But honestly, a bowl of this shepherd’s pie is totally perfect as is, especially during this Michigan Polar Vortext nonsense.
A big thank you to Richard! I hope you will return soon to share another tasty recipe!