This is my sister-in-law’s recipe. It’s a delicious vegetarian alternative to a classic shepherd’s pie. I love all the spices she puts in it.
She serves it with sweet cornbread, but I served it with Guinness bread. Bread or not, it’s amazing, and healthy.
This recipe was created for Babble’s Family Kitchen.
Yield: Serves 4
4 large baking potatoes, chopped
1 clove garlic
1 small head of cabbage, shredded
1 medium onion, chopped
1 – 8 oz package cremini mushrooms, chopped
1 cup fresh or frozen green beans
1 cup fresh or frozen green peas
1 cup chopped carrot
1 cup chopped broccoli
1 cup chopped cauliflower
4 tablespoons olive oil
4 tablespoons flour
4 cups vegetable stock
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/8 – 1/2 teaspoon cayenne pepper (optional)
salt and pepper
1 – 7 oz package Dubliner Irish Cheese, shredded
olive oil
1. Add potatoes and 1 clove garlic to a pot with enough water to cover. Bring to a boil and cook over medium high heat until tender.
2. Add onions, mushrooms and cabbage to a large pot. Add carrots, green beans, broccoli and cauliflower. Drizzle with a little olive oil and saute until vegetables are tender.
3. In a large skillet, add 4 tablespoons olive oil, 4 tablespoons flour, smoked paprika, cumin, garlic powder, cayenne powder, oregano, thyme, salt and pepper. Whisk together well and cook for 2 – 3 minutes. Whisk in 4 cups stock and bring to a boil. Reduce to a simmer until it thickens. Add all vegetables to thickened sauce and pour in a 9 x 13 casserole dish.
4. Drain cooked potatoes and add back to pot. Add sour cream, salt and pepper. Mash potatoes. Spread potatoes over vegetables.
5. Sprinkle cheese on top and cook in 400 degree oven until cheese is melted and sauce is bubbly, about 15 – 20 minutes
