Just the thing for end-of-summer bounty from the garden—think of this as a vegetarian shepherd's pie. You can vary this recipe by topping with thinly sliced potatoes in place of mashed spuds.
(Makes 6 servings)
- 3 tbsp. (45 mL) olive oil
- 2 cloves garlic, minced
- 1 Spanish onion, finely chopped
- 2 tbsp. (30 mL) curry powder (or to taste)
- 1 large tomato, chopped
- 6 cups (1.5 L) mixed vegetables, chopped or sliced as required (carrots, leeks, green cabbage, yellow and green zucchini, green beans, celery, mushrooms)
- 1 cup (250 mL) vegetable stock
- Salt and freshly ground pepper, to taste
In a large skillet, warm oil over medium heat; add garlic and sauté for 2 minutes. Add onion and continue sautéing until soft, about 6 minutes. Mix in curry powder; cook for a minute or so. Stir in tomato; continue to cook for a few more minutes, breaking up the tomato as it softens.
Add all vegetables, making sure to coat them with the onion mixture. Pour in vegetable stock and stir well. Bring to a boil, then cover. Reduce heat and cook until vegetables are tender, about 5 to 10 minutes. If mixture seems overly dry, add a little more vegetable stock, tomato juice or water. Set aside.
- 2 lb. (1 kg) ‘Yukon Gold' potatoes, peeled and quartered
- Salt, to taste
- 2⁄3 cup (150 mL) whole milk
- 2 tbsp. (30 mL) butter
Place potatoes in a large saucepan, cover with cold water and bring to a boil. Add salt and cook until potatoes are tender. Drain well and return to saucepan over very low heat to dry them thoroughly; shake pan a few times. Mash potatoes with milk and butter, then stir vigorously with a wooden spoon to incorporate a little air into the mash.
Preheat oven to 350ºF (180ºC). Lightly grease a large (8-cup/2-L) round or square baking dish. Transfer vegetable mixture to baking dish, then cover with mashed potatoes.
Bake for 30 minutes or until bubbly around the edges and potatoes turn golden brown.