Tuesday, January 22, 2013

Vegetarian cottage pie

Remember yesterday how I mentioned you can make cottage pie with almost any combination of veggies? Really, the only requirement is that there be something yummy topped with something else yummy, and the top yumminess is some kind of vegetable mash or puree.

You can use leftover or freshly made mashers, over leftover shredded or pulled or minced whatever. Yesterday for breakfast, I used lovely local sweet potatoes over ground beef with carrots and parsnips.

Then at work, I made something similar but completely vegetarian.

I roasted a bunch of different veggies separately, then combined them. The veggies were seasoned with paprika and sea salt in roasting, then sprinkled with marjoram when I combined them all together.

I topped with a mash of white sweet potato, and gave it the peanut butter cookie treatment with the back of a fork to make it beautiful.

Sprinkled with paprika, and voila! Vegetarian (easily vegan) cottage pie! Take it home, pop it in the oven until hot, and dig in!

Make topping first: White sweet potato, cooked, peeled, mashed with butter, a splash of veg broth, and a sprinkling of sea salt, cinnamon, and nutmeg.


Veggies roasted until golden and delicious with sea salt, paprika, and oil/butter/fat of choice
Sprinkling of marjoram
Suggested veggies:
Potatoes (If you're not doing Whole30)
White sweet potatoes
Watermelon radishes

Just roast off the veggies individually. I do them individually because each veggie takes a slightly different amount of time to become perfectly done. Combine in baking dish and adjust seasoning. Top with mash, make it pretty, and bake till hot. Instant veggie dish! Great with everything, including salads, egg dishes, meat dishes, and beans if you happen to tolerate them.


Chef Mary

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