Winter Shepherdess Pie
My friend who works for Enigin is forever going off on how important it is to eat seasonally. This is great, and I completely agree, but it is very difficult at the beginning of February when almost nothing is in season. This is the time of the year that you need to be thinking of root vegetables and making home made sprouts for your fresh greens. This vegetarian shepherd’s pie is just the thing for seasonal eating in the winter.
- 6 large potatoes cut into chunks and boiled
- 4 parsnips cut into cubes
- 1 swede cut into cubes
- 1 cup of frozen peas (optional)
- 2 sweet potatoes cut into cubes
- 2 onions
- 2 cloves of garlic
- 500 grams of mushrooms, chopped-mushrooms are funny because technically they are a fungus and depending on how they are grown, the ’season'can vary, but you should be able to get some that are grown in the UK
- 2 beetroot cut into cubes
- vegetable oil or butter
- milk
- salt and pepper
- stock cube
In a large frying pan sauté your onions until that are translucent, add mushrooms and chopped garlic and cook for another minutes, toss in your cubes of root vegetables and cook with the lid on for another 7 minutes, add a cup of water mixed with a stock cube and continue cooking while you make the cooked potatoes into a mash. Tip the vegetables into a rectangular oven proof baking dish and top with the mashed potatoes. Cover with grated cheddar cheese if you like and bake in a medium oven for about 30 minutes until the top of the pie is golden brown. Serve with a green salad. In the winter, lettuce is probably grown in a green house if it is local, there are both advantages and disadvantages to this, so do your research and decide for yourself.
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