Wednesday, November 27, 2013
One fine morning all of us woke up shivering with a bone-piercing chill . My son figured out that the furnace had broken down just when it was most needed - the onset of winter! Since it was week end, servicing could be done only on Monday. My son and daughter-in-law pulled up their socks and started a fire in the fireplace. An electric heater started working day in and day out on the opposite side. My daughter-in-law started baking morning and evening so that the oven too played an important part in keeping the house warm. She remembered to call the 'paparazzi' ( that is how she playfully calls my husband! ) every time she started baking a delicious meal. Here are the paparazzi's clicks of the Shepherd's pie she baked, followed by a briefing on how she baked it .We enjoyed every bit of the delicious pie sitting in the warmth of the fireplace which set a perfect holiday mood for the whole family!
1. Peeled and cubed potatoes were cooked till soft.
2. The cooked potatoes were riced or mashed well.
3. Milk, salt , pepper and butter were mixed with the potato mash.
4. Onion, beans, potatoes and Brussels sprouts were chopped and kept ready. Tofu pieces were slightly roasted in butter and kept aside.
5. Chopped onions, beans, Brussels sprouts and potatoes were added to hot butter in a pan in that order and sauteed well.
6. Frozen peas and corn were added next.
7. A scoop of vegetable base was stirred into the vegetables along with the roasted tofu, salt, and pepper. A paste of arrowroot powder and water was added. The vegetable medley was cooked till it thickened.
8. The oven proof pan was removed from stove and the potato mash was spread evenly on the prepared vegetables.
9. The pie was baked at 350 degree F in the preheated oven for 20 minutes until the crust turned into a golden brown colour.
10. We enjoyed every piece and scoop of the hot and delicious Vegetable Shepherd's Pie with tomato sauce and chips.