Rebecca and I are suckers for comfort food and when we gave up eating meat roughly two years ago, we were also giving up many comfort foods we both grew up with.  For me, it was the many Italian dishes.  For Rebecca, it was the corned beef and cabbage type dishes.  Don’t get me wrong, we still crave these dishes but we’ve found some comfort food replacements along the way.  One of them being black bean tacos; we just cannot get enough of these things.

So when we started playing the “what do you want for dinner?” game at work the other day, Rebecca came up with a great solution: Vegetarian Shepard’s Pie.  Now, if you do a simple Google search for this, you’re going to get many results with many recipes.  The majority of these recipes included meat substitutes and other non-everyday-type vegetables.  We don’t do meat substitutes; we’ve tried and we really don’t like them.  So as the conversation went on, we realized it had to include ingredients that screamed comfort — nothing crazy, no curve balls.

I found a great recipe on about.com.  It had everything we wanted: carrots, corn, peas, celery, onions, potatoes.  The recipe did call for a meat substitute, but I ignored it while cooking.

I started by dicing all the vegetables (about 1-1.5 cups for each) and placing them all in a large pot.  Along with the vegetables came the vegetable broth, pepper, bay leaves and nutmeg.  This mixture cooked on medium-low heat all while I stirred constantly; maybe a solid 10-15 minutes until everything was tender.

While the veggies were cooking, I was also chopping and then boiling my potatoes.  The recipe didn’t give instructions for the mashed potatoes (it called for already prepared mashed potatoes), so I did my own thing.  Boiled the potatoes until soft and then mashed them with some butter and cream.  Easy, yet delicious.

Once the veggies were tender, I took out about 1/2 cup of the broth and placed in a bowl.  I then slowly mixed in flour (about 2 tablespoons) into this broth.  And once this was all mixed, I added this broth back in with the vegetables.  This pot continued to cook for a couple more minutes all while I was stirring constantly and trying to get everything thickened.

As soon as the veggie mixture was thickened, we were good to go. I placed the veggies into a casserole dish, spreading into an even layer.  Then I added the mashed potatoes on top and baked at 375 for a solid 25 minutes — at which point the very top of the potatoes started to brown.

And what do you know?  This dish was absolutely fantastic.  We both had seconds and couldn’t wait until we could eat some more at lunch the following day.  It’s been just about a day and I’m ready to make this again.  This dish is definitely going to become a comfort food of ours.

We’ll be posting this over at Jenn’s What I Ate Wednesday link party once again. Go check out Peas & Crayons for some more recipes! 🙂

ps- for another good read today check out Sara from House Bella’s guest post on why she moved from New Hampshire to Idaho over at Two Become One. It’s part of Samantha’s “Living Your Best Life” series of posts and it’s a goodie!

pps- that ps was from Rebecca, hijacking Mike’s post. I can’t stay away for a day 🙂

Tags: cooking, food, mashed potatoes, recipes, shepard's pie, vegetarian