By Mary McCartney
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Additional resources for Food: Vegetarian Home Cooking
SERVES four parts three huge potatoes (or 6 medium), minimize crosswise into skinny around slices approx. ¼ inch thick three medium onions, halved then lower crosswise into skinny slices 2 medium carrots, reduce into cubes eight oz. eco-friendly beans, trimmed and chopped 15 ounce can white beans (such as cannellini), tired three vegetarian sausages (or burgers), cooked and chopped into chunky bite-sized items (optional) 2 tablespoons chopped clean parsley, or 2 teaspoons dried combined herbs three⅓ cups vegetable inventory, combined with 1 tablespoon cornstarch 2 tablespoons gentle olive oil, for drizzling on most sensible black pepper, to style butter or olive oil for completing approach Preheat the oven to 350°F. organize 1/2 the potato slices within the backside of a casserole or baking dish (about eleven inches). Layer the entire onion slices over them, then scatter the carrots and eco-friendly beans over the onion, via the beans after which the sausage or burger items (if using). Sprinkle within the herbs and end with a last layer of the remainder potato slices. Now conscientiously pour within the vegetable inventory, which should still come to approximately ⅓ inch less than the ultimate (top) layer of potato. Drizzle olive oil excessive, grind a few black pepper over it, and canopy the dish with aluminum foil. position the dish at the center rack within the oven. prepare dinner for 1 hour, forty five mins, then take off the foil, dot the potatoes with butter or olive oil, and prepare dinner for quarter-hour extra, until eventually the pinnacle layer of potatoes is golden and a little bit crisp. SHEPHERD’S PIE this is often vintage convenience foodstuff since it has the indulgence of a creamy mashed potato topping that is going completely with juicy gravy. i admire it with a squeeze of ketchup at the facet! It’s additionally versatile—you can change the frozen peas for eco-friendly beans, you could mess around with the herbs, and a dash of crimson wine within the gravy could be a welcome additional. when you've got any left over, this is often any such stable dish to reheat on call for during the week. i love this served with calmly buttered spinach. SERVES 6 elements For the topping: 2 kilos potatoes (such as russet), peeled and chopped into huge cubes four tablespoons butter ⅔ cup milk 1 teaspoon mustard, ideally Dijon (smooth or wholegrain) pinch sea salt and black pepper, to flavor three oz sharp Cheddar, grated (optional) For the filling: 2 tablespoons vegetable or mild olive oil 1 huge onion, finely chopped 1 garlic clove, finely chopped 1 stalk celery, trimmed and finely chopped 1 medium carrot, finely chopped eight oz eco-friendly beans, chopped, or 1 cup frozen peas 6 cremini or button mushrooms, chopped into small items 7 oz. vegetarian flooring meat alternative 2 tablespoons cornstarch three cups vegetable inventory 2 tablespoons tamari or soy sauce 1 tablespoon tomato paste 1 tablespoon chopped herbs (fresh parsley and oregano if possible), or 1 teaspoon dried combined herbs ½ cup crimson wine (optional) approach Preheat the oven to 350°F. position the potato chunks right into a huge saucepan, hide with water, and convey to a boil.