Idaho Potato Braised Vegetable Shepherd's Pie
5 stars
This recipe by Chef Jeff Mann was featured in Flavor & The Menu's weekly email and on their website. We had to try it because I trust Jeff (I worked with him in the past) -- plus I was looking for a lentil-based dish as we are still trying to eat more plant-based. The dish turned out GREAT; we'll definitely be making this again but with the tweaks below.
The recipe looks like it has a lot of steps, but it's actually quite easy and just takes some planned stovetop cooking time.
Tips/Tweaks:
- Halved the entire recipe -- it was still plenty of food for multiple meals
- In addition, halved even more (so 1/4 of the recipe) the butter that we cooked the onions in
- Added salt & pepper to the vegetable mixture
- Used 25% less butter and cream for the potatoes
- For the potatoes, the amount of salt seemed like a lot so we added what we thought it needed to taste
- Didn't pipe the potatoes on top
- Skipped the egg wash on top since the cheddar covered the potatoes
- Need to use white cheddar next time (I had bought some but forgot!)
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