Shepard's Pie of a Different Color
3-4 medium sized carrots, peeled and cut into 1/2 inch pieces.
1 large onion
1 large turnip root
2 stalks celery (cut into 1/2 inch pieces)
5 large potatoes (or one bag of small purple potatoes)
1 bag of Morningstar Vegetarian Crumbles (or 1 package of beef)
1 TBS olive oil
1 1/2 cups of potato water
1 tsp minced garlic
2 TBS dried parsley
2 tsp Worcestershire sauce
4 TBS butter
1/2 sour cream
4 TBS Parmesan cheese (optional)
1.Preheat oven to 350 degrees F
2.Cover potatoes (about 2 inches) with water and boil until tender (around 15-20 min.) meanwhile, heat oil on medium high heat in saucepan and add carrots, parsnips, celery, onions, garlic, salt and pepper. Cook for about 8 min. until you see little brown bits.
3.Add the potato water to the vegetables (potato water is best because the starch acts as a thickener) and deglaze the pan, making sure to scrape off all the crispy, flavorful bits. Turn heat to low, cover and simmer for 8min.
4.Add Worcestershire sauce, parsley, and 1 TBS of butter. Drain the cooked potatoes and mash with 2 TBS butter, sour cream, milk and salt and pepper to taste.
5.Spoon vegetable mix (it might be a little watery but make sure you add ALL the juice) in a 9 X 9 inch pan then spread mashed potatoes on top, sprinkle with cheese (if using) and bake for 20-30 minuets.