“A vegetarian Shepherd's pie with a NM twist.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
6 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400. Boil potatoes until tender. 12 to 14 minutes. reserve a cup of the potato water. Place potatoes in a stand mixer with a wisk.
  2. Combine the yogurt and egg then add to potatoes season with salt and pepper, whip adding small amounts of the reserved water until fluffy fold all but 1 tbls onion greens into the potatoes and set aside.
  3. melt the margarine in a 12" cast iron skillet. Add the celery, onion and carrot. Saute untill tender and well mixed 12 to 14 minutes. Sprinkle the flour over the top stir and saute about 1 minute to remove any flour taste. Whisk in the black beans, hominy, vegetable stock chili and cumin. simmer 4 to 6 minutes until reduced by 1/3. remove from heat correct salt and pepper.
  4. Fill 6 4" ramekins (or what ever) half full of the filling. Divide the mashed potato over the top. bake 20 to 25 minutes until the filling is bubbly and potato is lightly browned. top with remaining onion greens.

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