Autumn vegetable shepherd's pie
Photo by Tam West
Who needs meat? This tasty vegetarian shepherd's pie has a cheesy mash topping and uses a variety of late-summer crops.
For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.
|1 large||Agria potato, peeled and evenly chopped|
|1||Kumara, peeled and evenly chopped|
|2||Parsnips, peeled and evenly chopped|
|1 scoop||Sour cream, or use a large knob butter|
|2 stalks||Celery, chopped|
|2||Capsicums, choose coloured ones, chopped|
|5 cloves||Garlic, crushed|
|1 knob||Ginger, a large one, grated|
|½||Eggplant, evenly chopped|
|2||Courgettes, evenly chopped|
|6||Brussels sprouts, evenly chopped|
|100 g||Shiitake mushrooms, evenly chopped|
|1 tsp||Paprika, use 2 if you wish|
|1 bunch||Thyme, chopped|
|¼ cup||Cornmeal flour|
|1 can||Black-eyed peas, including the brine, or use another canned legume|
|1||Corn cob, kernels removed|
|1 splash||Lemon juice, and chopped coriander to season|
|1 large handful||Grated cheese, or as much as required for topping|
|1 sprinkle||Breadcrumbs, for topping|
- To make the mash, boil the chopped potato, kumara and parsnip in salty water until tender, drain, add a large dollop of sour cream or butter and mash until smooth. Season to taste.
- Gently fry onion, celery and capsicums, crushed garlic and a large knob of grated ginger until soft. Add chopped eggplant, courgettes, brussels sprouts and shiitake mushrooms, 1-2 tsp paprika, the cumin, cayenne, chopped thyme and the bay leaves and cook until just tender. Stir in cornmeal flour. Add black eyed peas (or other canned legume) including the brine, stock and the corn kernels. Simmer, stirring often, until liquid reduces and thickens. Remove bay leaves. Season with lemon juice and chopped coriander.
- Spoon the vegetable mix into a baking dish and cover with the mash. Top with cheese and breadcrumbs and bake in a moderate oven until golden and bubbling.
More of Warren's dinner dishes from the autumn garden