Vegetable Shepards Pie – Stove Top
Using the Vegetable Stew recipe, adding a layer of mashed potatoes and cooked on the stove top.
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Servings: 2
Calories: 397kcal
Equipment
- 1 Pressure Cooker
- 1 Dutch oven Idli Cooker
Ingredients
Mashed potatoes
- 3 Potatoes
- ¼ cup Cream Or milk
- 1 tbsp Butter
- 1 tsp Himalayan pink salt
Shepard's Pie
- 1 Mashed potatoes from above
- ½ Vegetable Stew from recipe below
Instructions
Mashed Potatos
- Add whole potatoes to a pressure cooker; add water to cover the potatoes by about half. Cover and cook for 4 – 6 whistles. Remove from heat and allow to cool naturally before releasing the pressure.
- When the potatoes have cooled; and pressure on cooker is released; peel and coarsely chop the potatoes.
- Add the cream, salt and butter and mash to smooth mashed potatoes
Assemble and cook the Shepard's Pie
- Add the vegetable stew to a heavy metal bowl or casserole dish. I like to use the traditional stainless steel lined, copper bottom handi bowls.
- Cover with the mashed potatoes, smoothing to cover the entire top.
- Add about a cup or two of salt to the bottom of the Dutch Oven (I used an Indian Idli cooker) and something to set the shepard's pie bowl on to keep it out of the salt. I used a metal ring that is used to make paneer.
- Add the shepard's pie bowl into the Dutch oven, on top of the metal ring. Cover and cook for about half an hour over medium heat.
Notes
Vegetable Stew Recipe:
Vegetable Stew
Thick savory gravy with whatever vegetables you have on hand.
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Servings: 4
Calories: 169kcal
Equipment
- 1 Dutch oven Large pot
Ingredients
- 2 tbsp Olive oil
- 1 tsp Cumin seeds
- 1 Onion Finely diced
- 1 Carrot Diced
- 1 Tomato Chopped
- 1 tsp Sugar
- 1 Bay leaf I used Indian bay leaf
- 2 tsp Oregano Dried
- 1 tsp Black peppercorn Fresh ground
- 1 tsp Himalayan pink salt
- 2 tbsp Flour White, all purpose
- 2 tbsp Balsamic vinegar
- 2 tsp Dark soy sauce
- 1 Potato Diced
- 2 cups Green beans Cut to bite size pieces
- ¼ cup Lentils Red lentils, clean and rinsed
- 2 cups Vegetable broth Or similar bullion
Instructions
- Heat the oil in a large pot. Add the cumin seeds, let them sputter a bit, then add the onions and carrots. Cook, stirring frequently over medium heat for about 5 minutes until the onions are softening.
- Add the chopped tomato, sugar, black pepper, oregano and bay leaf. Continue cooking and stirring for several minutes until the tomatoes soften.
- Sprinkle in the flour and quickly stir to cover all vegetables; then add the balsamic vinegar and soy sauce. Mix well.
- Add the remaining vegetables, i.e. potatoes and green beans (or whatever else you like) and add the red lentils, mix well and then add the vegetable broth.
- Cover, turn the heat low and simmer until all vegetables are cooked and you get a nice, thick stew. Keep an eye on it, stirring frequently; you may need to add more water.
Notes
You can use what ever vegetable you like that are growing fresh in your garden or in season in the market.
I would have liked to use more fresh herbs such as thyme, sage and oregano if i had them available.
I think this would make the basis for a good shepard’s pie.
Nutrition
Serving: 2cups | Calories: 169kcal | Carbohydrates: 34g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1305mg | Potassium: 674mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3487IU | Vitamin C: 25mg | Calcium: 79mg | Iron: 3mg
Nutrition
Serving: 2g | Calories: 397kcal | Carbohydrates: 57g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 1235mg | Potassium: 1375mg | Fiber: 7g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 3mg
