Shepherd’s Pie

This can be a seasonal dish and uses whatever vegetables are available. Corn, squash, and green beans name just a few that are great substitutes. It’s also a good way to use leftover potatoes. Serve Shepherd’s Pie with a green salad.

SERVES: 4 to 6

INGREDIENTS:

• 3 cups peeled and cubed potatoes
• 1 1/2 cups peeled and cubed rutabaga (you may use a total of 4 1/2 cups potatoes instead of using any rutabaga)
• 3 cups water
• 1 1/2 teaspoons salt
• 2 tablespoons butter
• 1/4 cup heavy cream (optional)
• 3 tablespoons olive oil
• 2 cups diced leeks
• 3 to 5 cloves garlic, minced
• 3/4 cup peeled and sliced carrot
• 1/2 cup white wine
• 1 medium red bell pepper, diced
• 2 ribs celery, sliced
• 1 cup sliced mushrooms (use fresh shiitake, crimini, or button)
• salt to taste
• 3/4 cup diced tomato
• 1 cup fresh or frozen peas (optional)
• 2 cups cleaned, destemmed, and chopped spinach (or 1 cup chopped cabbage)
• 1/2 teaspoon paprika
• pepper to taste
• 1 tablespoon chopped fresh herbs: basil, thyme, or sage (or 1/2 tablespoon dried herbs)
• a few dashes Tabasco™

INSTRUCTIONS:

1.  Cover potatoes and rutabagas with 3 cups water, add 1 teaspoon of the salt, and bring to a boil. Reduce the heat, and simmer, covered, for 20 minutes. Drain, reserving the cooking liquid.
2.  Whip the potatoes and rutabagas with 2 tablespoons butter and 1/4 cup of the reserved potato cooking water or cream.
3.  Over a medium flame, saute leeks and garlic with 2 tablespoons olive oil for 4 minutes. Add carrots, and saute for another 2 minutes. Add the wine, and cover the skillet. Cook for 2 minutes, then remove the skillet from the heat and transfer the cooked vegetables to a large bowl. Set aside.
4.  Preheat oven to 400°.
5.  Over medium heat, saute for about 3 minutes the bell pepper, celery, and mushrooms in the remaining 1 tablespoon olive oil (if you are using cabbage, also add it now). Salt lightly. Add tomatoes, and peas (if you are using the spinach, add it now). Cover the skillet and cook for 2 minutes. Add these vegetables to the leek mixture.
6.  Gently mix vegetables. Add remaining 1/2 teaspoon salt. Add paprika, pepper, and herbs, and sprinkle with Tabasco™.
7.  Mix together and spoon into a 2 1/2 quart casserole, or divide among individual gratin dishes. Top the vegetables with the whipped potatoes. For a nice effect, pipe potatoes onto the vegetables with a pastry bag, using a large tip.
8.  Bake covered for 10 minutes, then remove cover and bake for 15 to 20 minutes. Potatoes should be light brown on top when done.