As excited as I am to reveal this about myself, I can't help but long for a piping hot piece of Shepard's Pie. It's cold outside, and I need something for dinner that my mother calls "stick to your ribs" comfort food.
So I decided to try making a vegetarian version by replacing the meat with various beans. I didn't photograph the ingredients before cooking simply because I wasn't sure if this would turn out! The ingredients list is as follows:
- 1 can of whole kernel sweet corn
- 1 can of red kidney beans
- 1 can of garbanzo beans (aka chickpeas)
- 1 can of green peas
- about 1-1 1/2 cup of sliced baby carrots
- instant mashed potatoes
- a few splashes of vegetable broth
- sprinkles of flour to help the broth thicken as it bakes
All you have to do is dump all the veggies/beans into the casserole dish, add the veggie broth and the flour, as well as whatever seasonings you prefer. Stir it all together as thoroughly as possible without breaking apart the veggies (chickpeas are notorious for this). Once everything is combined, prepare the instant mashed taters.
Once the taters are done, plop them directly on top of the veggies. Make sure they're spread evenly! Nobody wants skimpy potatoes, trust me. I sprinkled some cheddar cheese on top of the taters to add some extra flavor. Canned veggies are convenient, but often lack taste.
I baked the Shepard's Pie at 375 for about 50 mins, give or take.
The final result looks unimpressive (after all, it is a casserole). But once you dig in, looks cease to matter as your hit with that warm and comforting smell of homey-ness.