Green Monday How To – Tips for whipping up the best Mashed Potatoes
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Plus a Flashback Recipe – Vegetarian Shepherd’s Pie
photo: we heart this
At last, fall has truly arrived! Here in Los Angeles the temps have finally dropped, there’s a bit of chill in the air and we’ve even seen some clouds and (much needed) rain over the weekend. Instantly, the streets of LA were filled with women wearing knee high boots, chunky sweaters and cozy scarves.
And as everyone just can’t wait to dress in some stylish fall fashions, as soon as the thermometer gets below 70 degrees (this is California after all) I get an overwhelming craving for the most wonderful comfort of all – mashed potatoes. Housemate Eric satisfied my hankerings with a household favorite – Vegetarian Shepherd’s Pie. It was the perfect warm, yummy and cozy meal to welcome the change in season.
It’s also a great time, seeing as today is Green Monday, to rerun the original recipe! It’s been almost exactly a year since we first posted this vegetarian winter staple and we want to be sure all of our new friends and readers see this easy and delicious dinner even picky kids (normally) like! As a bonus, this hearty dish (normally) produces leftovers; the type that actually gets eaten.
First up, a few tips on whipping up the perfect mashed potatoes from our own Pamela Irene – ready for use in this recipe or anytime you feel the calling:
Ingredients
• Use either Russet or Yukon Gold potatoes.
• A basic rule of thumb: Use one large potato per person/serving
Boiling
• Add just 1 teaspoon of salt to the water for boiling – that’s all you need.
• Once potatoes are added, bring the water to a boil (again) and then lower the heat to medium and cook until the potatoes are soft (20 to 30 minutes).
• You can put a lid on the saucepan when boiling if you want (but do not cover it completely – the boil over is a mess)
Preparation
• Add generous amounts of freshly ground pepper and salt.
• Same goes for butter! Add 1 tablespoon of soft unsalted butter per potato used (i.e., if you used five potatoes, use five tablespoons of butter).
• Begin to slowly mix ingredients and start adding milk – start with half a cup and add more if desired. Increase the speed of the mixer to whip them until there are no lumps remaining. (You can use a potato masher if you don’t have an electric mixer). Do NOT over mix– it takes only a minute to whip them, if that!
• Feeling bold? Experiment with adding other spices. Garlic powder is a good start.
Now, we’re ready for the tried and true, wht approved Veggie Shepherd’s Pie, always well received on any Monday evening! Use this basic recipe from The Vegetarian Society as your guide, and feel free to improvise at will!
• 1 1/2 lb potatoes, peeled
• 3 oz margarine or butter
• 1-2 tablespoons skimmed or soy milk
• sea salt and freshly ground black pepper
• 1 large onion, chopped
• 2 carrots, sliced thinly
• 8 oz vegetarian mince/tvp hamburger mix or crumbled veggie burger patties
• 2 tablespoons light soy sauce
• 1/2 pint vegetable stock
1. Cook the potatoes in boiling water for 20 minutes or until quite soft, then drain well and mash them with 2 oz of the margarine/butter and enough milk to make a firm but smooth consistency. Season to taste.
2. Melt the remaining margarine/butter in a frying pan and add the onion and carrots. Cover with a lid and cook for about 10 minutes or until soft, stirring occasionally. Add the burger tvp, light soy sauce and vegetable stock. Bring to the boil and simmer gently, uncovered, for 8-10 minutes. Season to taste with salt and pepper and any spices of your choice.
3. Put the mince mixture into a baking dish and cover with the mashed potatoes. Bake at 400F for 30 minutes or until the potato topping is well browned.
As you can see from Eric’s version in the photo above, we think Shepherd’s Pie must have peas. Fresh ones, if you can swing it. I’ve switched out the peas for corn on occasion. We also added some Worcester Sauce to the tvp while it simmered for some oomph. Finally, Eric also added some flour at the same time for a thicker consistency (a tip picked up watching the Food Network).
we heartsters – which comfort foods do you look forward to warming you up on a chilly evening? How do you make the classics green?
Sounds yummy! Sine we stopped eating meat almost 2 years ago, this will be a nice treat with out the meat!!
Yum, I love Shepherd’s Pie! And it’s a dish that would take to TVP really well, I bet.
Soups are good vegetarian cold weather options too, especially cream based soups. Just substitute veggie stock and add a bit more spices. I have a Cauliflower Cheese soup that my husband pleads for the minute it starts to get cold.
This looks delicious, I have a bag of Boca crumbles in the freezer and I think I’ll be making this very soon.
Yes, it’s time for comfort food- everywhere -even in So. Cal! This just looks so good @Tyna and Eric!! It’s easy to make to and I LOVE the left overs the next day! We tried to grow potatoes this year and the harvest was pretty slim. I think we just lacked enough sun for them.. So, maybe there will be enough for a small batch of Sheperd Pie.. Yummy!
Oh I made this last year when you posted it @tyna. It is soooo good. I’m going to make it again this week. Here in MO it’s getting pretty cool in the evenings and this just sounds delish!
I’m going to try this this weekend – thanks @tyna! But…I do like my meat, so I guess ground beef?
Mmm, tvp Shepherd’s Pie is my favorite winter time comfort meal. Best of all, it’s really easy to make, you can use any vsggie leftovers you have in it and almost everyone loves it.
Boca crumbles will be perfect for this @pinkshaya – hope you love it too.
@mel – yep, that’s the traditional way of making this dish.
Oh my god this looks amazing. I think I’m going to have to make this very very soon. Actually, @pinkshaya, I could just come try yours. Free quality testing? ;)
Oh wow, that look so good!
I’m glad you made the note about which kinds of potatoes to use! I grew up in Maine, so I know my potatoes and the first thing I tell people looking to make good mashed potatoes is “Use Yukon Gold!” They really are the best.
I’ve never tried Shepard’s Pie with peas, I always use corn. When I make a vegetarian version I replace the beef with green beans. I think next time I’ll try Eric’s version though, it looks great!
I’ve just started making shepherd’s pie (it’s not something I grew up with) and it’s definitely a favorite! I can definitely say that the flour in the meat ot meat substitute definitely adds to the texture. I use the Alton Brown recipe and he adds a little bit of tomato paste which I love, gives it a richer flavor without being tomato-y.
I’ve definitely going to have to try this one though, sounds so good AND so healthy!
You know, my British Hub just pointed out that traditional Shepherd’s pie is with lamb and a Cottage pie is with beef. The British are pie authorities, you know!
Shepard’s Pie is one of my all time favorite dishes. So warm, so savory, so comforting! Thanks for this recipe @tyna!!
wow thank you for this vegetarian recipe @tyna! I feel cozy just by looking at that photo. Unfortunately I avoid peas like the plague so that would be my personal tiny modification ;) I know you recommend them but I just can’t do it!
I made the sheperds pie last night, and it’s already gone! Sorry @kari I’ll just have to make it again for you. I topped mine with Garlic Parmesan mashed potatoes and it was awesome. I think the potatoes needed a little more flavor because using the boca crumbles I missed out on some of the natural flavor you get with meat. Also, I like to use olive oil and skim milk in my potatoes so they’re still low fat.