This past weekend I headed out to Fire Island for a final trip before this place of beauty closes for the winter. My close friend Courtney joined me and we stayed at the Pines Bluff Overlook for two nights. On the first day that we were there Jim was busy doing home improvements and so Courtney and I took on the task of preparing dinner.
We decided to make a Vegetable Shepherd's Pie and it turned out to be amazingly delicious and very Autumnal tasting.
This is easy to make, but takes some time. So pour yourself a glass of wine and enjoy the process.
Mashed Potatoes
- 4 potatoes, peeled and chopped into quarters
- 1 cup Parmeggiano Reggiano cheese
- 1/2 cup of plain yogurt
- 3 tbsp unsalted butter
- 1/4 cup chopped parsley
- Kosher salt and freshly ground black pepper to taste
Veggies
- 4 leeks (white parts only cut in half and cleaned)
- 2 large sweet onions
- 15-20 garlic cloves
- 5 carrots peeled
- 2 red or yellow peppers (chopped in half with seeds removed)
- 4 roma tomatoes
- 2-3 long sprigs of fresh rosemary
- 5-6 fresh sage leaves
- 1/4 cup of extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 cups of grated Fontina cheese
Start by placing a large pot of water onto the stove on high and boil the potatoes until a knife easily passes through. This will take about 1/2 hour. While the potatoes are cooking heat the oven to 350 degrees and place the veggies and herbs (except for the garlic) onto a roasting pan. Using tin foil, create a pouch and place the garlic in the pouch with a little bit of the olive oil. Place the pouch onto the pan as well. Drizzle the olive oil onto the veggies. Roast the veggies and garlic for about 30-40 minutes and check periodically to ensure that the veggies are not burning. Turn every once in a while. Remove from oven and set aside.
Drain the potatoes and place back into the pot. Add the cheese, yogurt and butter and blend with a hand mixer until silky smooth. Taste and add Kosher salt and pepper to taste. Mix in the parsley and set aside.
Place the roasted veggies in a bowl and mix well. Make sure to mash the tomatoes to release the juice. Add Kosher salt and black peppers to taste.
Cover the bottom of a 12-inch pie pan with the veggies, top and fully cover with the mashed potatoes. Cover the potatoes with the Fontina cheese and place in the oven for about 20 minutes at 350 degrees until the cheese has completely melted and is golden brown.
Serve
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