We purchased a bunch of potatoes and celery at the farmer's market this morning and I was craving pot pie so this seemed like a nice wheat free compromise. The photo is NOT an original - but it sure looks good!
Shepherd's Pie
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Boil the potatoes in water with the salt until tender. Drain. Mash, adding enough olive oil to make them smooth and spreadable. Set aside.
In a large pot, heat the vegetable stock and cook the onions briefly. Add the carrots, corn and celery and cook while you slice the mushrooms. Turn the heat off and add the tomatoes and mushrooms, then cover the pan and let the flavors meld while you clean up the kitchen.
Preheat the oven to 350° F.
Put the vegetables into a 9” x 13” baking dish and spread the mashed potatoes evenly over the top. Sprinkle with the Fiesta Chili Powder. Bake for 25 minutes, until hot and bubbly.
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