Shepherd's Pie

Perhaps it is a stretch to call it a shepherd's pie. I guess someone started that because this dish is baked and has mashed potatoes on top. In any case, no one seems to care about inaccuracy of name, but we all sort of lose our heads over this meal. I guess steaming, bubbling, mashed up beans and potatoes and cheese served out of a casserole dish really speaks to North American comfort food sensibilities. This shepherd's pie is, without question, my most sought after recipe. Which makes me laugh. It seems so... everyday and ordinary. But then I make myself remember the first time I had it, at a friends house as a child, and how I returned home insisting that my mother call and get the recipe. And then how it spread around the neighbourhood. All the mothers making this same dish, and all the kids wanting to eat at the house where it was cooking. 

It really is just beans and veggies and potatoes and cheese. And hype. And maybe magic.

Two quick notes about the ingredients. First, it is extremely easy to make this vegan, with great success (the one in the picture is vegan.) Second, this is one dish where I go ahead and use prepared, canned food (the refried beans). Not because it's easier. Because it tastes about a million times better with them. If you don't like to use canned food, you can use any kind of well cooked beans in a savoury, tomato-y type sauce. Certainly when I prepare this dish in the ashram I avoid canned food and use kidney beans, well cooked with some tomatoes, green herbs and spices (think cumin, paprika, chili powder, etc). I've heard that incredible refried beans can be easily made in a slow cooker, and hopefully I will soon be the proud owner of one. Until then, a can it shall be.

1 can refried beans

1/4 C tomato sauce

1/2 C chopped celery

1 C chopped carrots

1 C frozen corn

pinch salt, pepper and celery salt

mashed potatoes (see layer 4 for recipe)

cheddar and/or mozzarella cheese, grated

Layer 1: 

Spread about 3/4 of the refried beans on the bottom of a large casserole dish.

Layer 2: 

Cover refried beans with the tomato sauce (should be a thin layer).

Layer 3: 

Steam the veggies (preferably using a steamer basket), starting with celery, for 15 mins. Add the carrots after 5 mins, and the corn after 10 minutes. Season with salt, pepper, and celery salt to taste. Layer them on top of the tomato sauce. 

Layer 4: 

Spread plenty of mashed potatoes on top of the veggies. To make them, peel, chop and boil 4-5 medium potatoes until tender. Drain and mash with butter (about a tablespoon) and milk (about 1/4 C - 1/2 C) and salt and pepper until smooth. *Note for first time potato mashers - be sure to use a hand potato masher, or an electric hand mixer (the kind used for baking), but not a hand blender, or anything with a single rotating metal blade, as it will make your potatoes glue-y instead of fluffy. 

Layer 5:

Sprinkle with cheese.

Bake at 350 for 45 mins.  Don't skimp on the baking time - it must be very well cooked - bubbling, in fact, before it's ready. The cheese should get nicely browned on top, but if it gets too dark, or starts to burn, cover and continue baking. 

Serves 4-6