Tuesday, April 08, 2008

Austrian Vegetarian Shepherd's Pie

Ingredients

1 teaspoon Parsley
4 ounces Aduki Beans, soaked
2 ounces Brown Rice, soaked
water, for boiling
1 tablespoon Vegetable Oil
1 medium Onion, chopped
8 ounces Carrots, thinly sliced
1 tablespoon Soy Sauce
2 tablespoons Tomato Paste
1 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
275 ml Bean Stock
salt & pepper
1 lb potatoes, Mashed


Directions

Wash the Beans and Rice in plenty of cold water.

Combine about 4 cups of water with Beans and rice and cook for 5o minutes or until the Beans are soft.

Drain, reserving the stock for later.

Heat oil in a Skillet.

Fry the onions for 3 minutes.

Add the carrots and cook covered for 5 minutes.

Add the cooked Beans and rice.

Stir well and let saute for a few minutes, ensuring that the mixture does not burn.

Combine the Soy Sauce, tomato paste, herbs and stock.

Mix well and pour into the skillet.

Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.

Add more stock if necessary.

Transfer into a casserole.

Top the cooked vegetables with mashed potatoes.

Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.

Serve with vegetables or a green salad.

2 comments:

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Chef Erik said...

I love making Shepherd's pie. I've made it with seitan before. This looks yummy!