Vegetarian Cottage Pie
Mashed potatoes (recipe follows)
2 tbs olive oil, or vegetable oil
1 large, yellow onion, diced
3 medium carrots, trimmed and chopped
2 celery stalks, chopped
1 cup finely chopped mushroom caps
4 garlic cloves, finely chopped
1/4 cup dry red wine (optional)
1 tbs tomato paste
1 cup mushroom broth (or vegetable broth)
2 tbs flour (Wondra or all purpose)
1 cup frozen corn kernels
1 cup frozen peas
1, 12 oz package frozen meatless crumbles
1 cup Parmesan, sharp cheddar or favorite cheese
~ Make mashed potatoes, set aside, keeping warm.
~ Sauté onion, carrots & celery in olive oil until slightly browned, about 7 minutes. Add in mushrooms, season with salt and satuté until they release their liquid, scraping the bottom of the pan, then add in the wine and tomato paste and continue to scrape the pan (getting up all the 'fond'-- yummy brown bits).
~ Shake or whisk the mushroom broth with flour together and add into the simmering pan. Stir every minute or two and cook until thickened, then add in the corn, peas and meatless crumbles.
~ Cook until just thawed and warm.
~ Spray a large casserole dish with non-stick spray then pile veggies and crumbles in. Top with warm mashed potatoes (microwave them, if you must), then cheese. Broil for 5-10 minutes, until golden.