London Style Shepard’s Pie
- 16 – 24 OZ Sliced Mushrooms, tossed with olive oil, salt, pepper and curry powder or garam masala and roasted in a 400F oven for about 20 minutes or until browned
- Extra Virgin Olive Oil Spray
- Sea Salt and Freshly Ground Pepper
- 3 LBs Your Choice *Root Veggies, peeled if necessary and chopped into 1” pieces
- 2 Green or Red Jalapeños, ribbed, seeded and chopped, divided
- 1 Cup Chopped Cilantro, divided
- 2 Tsp Turmeric
- Juice of 1 Lemon
- 4 TB Unsalted Butter
- 1 Large Onion Chopped
- 2 Grated Garlic Cloves
- 2” Ginger, peeled and grated
- 2 TB Curry Powder or Garam Masala
- 1 (15 oz) Can Diced Fire Roasted Tomatoes
- 1 Cup Frozen Green Peas, defrosted
While the mushrooms are roasting Add your root veggies to a pot, cover with cold water, bring to the boil, cook for about 15 – 20 minutes. Drain, season and mash with the jalapeños, cilantro, (reserve a TB of the jalapeños and cilantro to garnish). turmeric, lemon and butter. Season to taste with salt and pepper.
For the mushroom filling, heat the oil in a pan and add the onion. Cook until soft, add the garlic, ginger and curry powder, cook until aromatic. Add the cooked mushrooms and tomatoes and simmer for 5 or so minutes until warm throughout, add the peas.
While the potatoes and mushrooms are cooking, preheat the oven to 400F. Assemble the pie by placing some mushroom filling on the bottom and topping with mash. Bake for about 20 minutes until golden and bubbling. (Can be made in individual dishes as well.) Garnish with cilantro and jalapeños and serve.
No. 2 : Kitchen Scoop
Root Vegetables include: Sweet Potatoes, Carrots, Parsnips, Turnips, Celeriac (Celery Root), Potatoes, Beets, Rutabagas, Radishes and MANY more!
No. 3 : Clever Idea
This Shepard’s pie has an Indian twist – the cuisine of choice for many Londoners. And, in the spirit of clean-eating January we use mushrooms for the filling and a mash of root veggies – power foods!
A virtual spice box of aromas and flavors, this red wine has everything going for it to pair beautifully with this week’s recipe. Flavors of warm baking spices, bright wild cherry in the glass and not too much acid or tannin makes it an easy drinker with all kinds of comfort food including soups, stews and braises, roasted meats and aged cheddar. Its this week’s “Weeknight Wine” on You Tube – click HERE to learn more about it!