"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for SHEPHERDS PIE, by , is from The Cleghorn Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Baker
Added: Sunday, May 17, 2009


2½ T olive or vegetable oil
2 cloves garlic, minced
½ c onion, minced
1 large tomato, chopped
6 c mixed vegetables, finely chopped
Some possibilities:
- bell peppers
- carrots
- celery
- corn
- green beans
- leeks
- mushrooms
- peas
- spinach
- zucchini
1 c vegetable stock or water
1 t soy sauce
2 to 2½ c mashed potatoes
Garnish ideas: paprika, minced parsley, sesame seeds

I make this in a 9x13 pan. Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently. (If you need to make the mashed potatoes, start them now).
Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.
Preheat oven to 350.
Use remaining ½ t oil to grease pie plate. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish.
Bake until bubbly, about 30 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
1 hour




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