Shepherd's Pie

Ingredients

• ½ cup diced onion
• ½ cup diced red pepper
• 2 Tbs oil
• 2½ Tbs butter (37 g)
• ¼ cup flour
• ½ cup red wine
• 1½ cup vegetable broth
• 1 cup frozen peas, heated
• 1 cup frozen corn, heated
• 500 g crumbles
• 8 or 10 dashes of green Tabasco sauce
• 2 tsp parsley, or to taste
• ¼ tsp ground pepper, or to taste
• 1 vegetarian pie shell, prepared
• 250 g hushållost, grated
• 4-6 cups leftover mashed potatoes, warm
• 100 g additional hushållost, grated

Pretty much all quantities approximate. :-)

Preparation

1. Preheat oven to 175 degrees Celsius.
2. Prepare frozen veggies according to package directions.
3. Saute the onion and peppers in the oil.
4. Remove the onion and peppers and set aside.
5. Melt the butter in the same skillet, and whisk in the flour.
6. Whisk in the red wine, and then the vegetable broth, until well blended.
7. Mix in corn, peas, and crumbles.
8. Stir in Tabasco, parsley and pepper.
9. Line pie plate with the crust. cover crust edges with foil.
10. Bake crust 3-5 minutes.
11. Remove foil.
12. Fill crust with vegetable/gravy mix.
13. Cover with a layer of 250 g of shredded cheese.
14. Cover with the mashed potatoes. Rake the surface with a fork to produce ridges, for browning.
15. Bake for about 10 minutes.
16. Tent with foil to prevent more browning of crust and potatoes.
17. Bake for another 5-7 miutes.
18. Sprinkle with the remainder of the cheese, and tent with the foil.
19. Let stand 15-30 minutes for the cheese to melt and the filling to set some.

Cobbled together from a hodgepodge of online recipes.