8/11/2012 Basket - Meatless Shepherd's Pie

Meatless Shepherd's Pie
Uses from this basket: Celery, green pepper, mushrooms, Tuscan kale
Other produce: Onion, carrots, garlic, potatoes

 

Just a warning, this is a little labor intensive, but SO good.

• 4 potatoes, cubed
• 2 Tbsp butter
• 1/2 a large onion, diced
• 1 bell pepper, chopped
• 4 ounces mushrooms, thinly sliced
• 1 Tbsp minced garlic
• 3 ribs celery, chopped
• 1 bunch Tuscan kale, stemmed and thinly sliced
• 1 can kidney beans
• 2 cups sliced carrots
• 1 can cream of mushroom or cream of chicken soup
• 1 can cream of celery soup
• 1/2 cup worcestershire sauce
• dried rosemary
• salt & pepper
• ground nutmeg
• 4 ounces cream cheese
• 1 cup sour cream
• 1/2 tsp salt
• 1/8-1/4 tsp pepper
• 3 Tbsp butter
• paprika

Cook potatoes in boiling salted water until tender, about 15 minutes.

While potatoes cook, melt 2 Tbsp butter in a deep saute pan over medium high heat.  Saute onion, pepper, mushroom, garlic, and celery until onion is translucent.

Meanwhile, cook the sliced carrots in boiling salted water until you can pierce them fairly easily with a fork (I just used the same pot I did the potatoes in because they were done cooking by the time I needed to cook the carrots).

While carrots cook, stir kale and kidney beans into onion mixture and cook until kale is wilted.  Stir in cooked carrots, soups, and worcestershire sauce.  Season with rosemary, salt & pepper, and nutmeg.  Pour into a 2 1/2 quart casserole dish.

When potatoes are cooked, mash with cream cheese and sour cream.  Stir in salt & pepper.  Spread mashed potatoes over the vegetable mixture in the casserole dish.  Dot with 3 Tbsp butter and sprinkle with paprika.

Bake at 350 degrees for 30 minutes (if some of the gravy bubbles up through the potatoes, it's not a big deal).