You don't need a sheep for a Shepherd's Pie
Being the sort of shepherd who wouldn't want to eat one of her sheep, I decided to make a pie that was much like the traditional pie, but which left out that one ingredient that is often associated with the old fashioned version.
I had made a version of this pie in the past that did little more than replace the meat with TVP (Textured Vegetable Protien, which looks a bit like ground beef, but tastes like dried crumbles of tofu - oh, wait, that's what it is). Mine earlier version also didn't have a crust of any kind, which is sometimes debated as unnecessary.
I decided this time to make a crust. I'd once had a savory pie with a barley crust so I tried that with this with good results.
Steve missed the meat component in this pie, but said it was not bad for a vegetarian dish. That's a compliment coming from a meat and potatoes guy.
Play around with the vegetables in this dish. Green beans would be good, as would cauliflower or broccoli. Roasted red peppers might add a little zing.
Sheepless Shepherd's Pie
4 onions, chopped2 cups of fresh mushrooms, sliced
4 tablespoons of butter or margarine
8 garlic cloves, minced
1 cup of sherry
2 cups of medium-size barley
8 cups of vegetable broth
2 cups of finely chopped carrots
1/2 teaspoon of thyme
2 cups canned corn, drained
2 cups of baby peas
8 cups of mashed potatoes
Salt and pepper, to taste
- Sauté the onions and the mushrooms in the butter or margarine until golden brown.
- Add the garlic and the sherry. Cook for 2 minutes.
- Add the barley, mushroom broth, carrots, and thyme. Make sure that there is plenty of liquid while cooking and add water if necessary. Cook until very thick.
- In a small bowl, combine the corn and the baby peas. Set aside
- In a medium bowl, mix the mashed potatoes with the salt and pepper. Set aside.
- Spread the barley mixture in the bottom of a pie plate. Add the corn-and-peas mixture. Top with the mashed potatoes.
- Bake in a 375°F oven for 20 minutes, or until golden brown.
