While I live in New York, I’ll always be a Midwest girl at heart so I love curling up on a chilly night with comfort food. With St. Patrick’s Day right around the corner and spring in the air, I wanted to create a hearty dish made healthy. Here’s my vegetarian play on Shepherd’s Pie. I wanted to create a dish that was packed with nutrient-dense vegetables and topped with fluffy Mashed potatoes but wouldn’t leave you feeling stuffed. We’ll call this dish Paddy’s Pie.
Prep time: 30 minutes
Cook time: 10-15 minutes
Total time: 45 minutes
Yields 6 Servings
Paddy’s Pie Filling
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 bunch asparagus, cut into 1/2 inch pieces
- 1 cup green beans, cut into 1/2 inch pieces
- 1 cup kale, stems removed and chopped
- 2 medium-sized beets, thinly sliced
- 2 tsp fresh thyme
- 1 cup vegetable stock
- 1 cup grated Gruyere cheese
- 1 tsp Worcestershire sauce
- 2 tsp tomato paste
- Hungarian paprika
Yukon Gold Mash
- 4 medium Yukon gold potatoes, peeled
- Olive oil
- Maldon Salt
- Freshly ground pepper
- 1. Place quartered potatoes in a large pot and cover with water until just covered. Add a generous amount of salt and bring to a low boil for 25-35 minutes or until the potatoes are fork tender.
- 2. While potatoes are boiling, preheat oven to 425 F. Lightly grease a glass pie dish.
- 3. Meanwhile, sauté onions over medium heat until lightly golden about 5 minutes. Add garlic and sauté for an additional minute. Add asparagus, green beans, kale, and beets, then continue cooking for 2 minutes. Add a pinch of salt, thyme, Worcestershire, tomato paste and stock. Add cayenne accordingly based on your spice preference. Stir to combine. Turn the heat to low and continue to cook for 2 minutes.
- 4. Place vegetable mixture in pie pan. Add a layer of grated Gruyere.
- 5. When potatoes are fork tender, strain but leave some of the water in the pan with potatoes. While hot, mash with a potato masher until smooth. Add a few drizzles of high quality olive oil.
- 6. Top vegetable mixture with potato mash. Sprinkle with Hungarian paprika.
- 7. Place in oven and bake for 10-15 minutes or until potatoes are golden brown.
I used a mandoline to slice the beets thin so they cook at the same ratio as the green vegetables. Here are some great Williams Sonoma madonlines: http://www.williams-sonoma.com/shop/cooks-tools/mandolines-slicers/
Here’s a great video on how to easily remove kale stems in record time:
Here’s a video on how to