20 March 2011
Vegetarian Shepherd's Pie
So my vacation has been kind of a flurry of cooking. I had a houseguest who actually actively enjoys cooking (as opposed to me, loving cooking only because I love eating) and doesn't get flustered in a grocery store. I kind of let her do whatever she wanted, so wandering around the grocery store she got the idea to do a shepherd's pie with mushrooms instead of meat. As you can see, we used a large souffle dish that was not quite large enough for all our vegetables. Being a teacher, I kind of had to giggle that she forgot about the concept of displacement. Fortunately, a cookie sheet underneath worked pretty well.
This is one of those "it's not a recipe, it's a process" things. Basically, a couple of packs of white button mushrooms and an onion, sauteed, then a pack of onion and mushroom gravy powder added to the mix and some cornstarch mixed with water to thicken into a gravy. Pour in the pan, add a couple of bags of thawed veg (we used peas and corn) and top with some instant mashed potatoes. These were romano cheese flavored and very good. Bake at 350 until you see some browning on top. Eat.