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Home > Recipes > Autumn vegetable shepherd's pie

Autumn vegetable shepherd's pie
( SERVES 4 )

Warren Elwin

Publication: Bite

Bite

Ratings: 2.8 / 5 FROM 6

Autumn vegetable shepherd's pie

Photo by Tam West

2.8 / 5 FROM 6

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.

Ingredients

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
1 Onion, chopped
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 tsp Cumin
½ tsp Cayenne
1 bunch Thyme, chopped
3 Bay leaves
¼ cup Cornmeal flour
1 can Black-eyed peas, including the brine, or use another canned legume
1 cup Stock
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

Directions

  1. 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.
  2. 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.
  3. 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

  • Quick autumn pickle
  • Tomato and watermelon salad
  • Roasted sausages and tomatoes
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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