When getting backlogged with vegetables (as I have been recently), nothing works better to burn through them than to have a dinner that is basically vegetables topped with other vegetables. That is how I landed on shepherd’s pie. I made these in individual serving sizes because I really only needed something that would serve 4, not 8. Four custard dishes will do the trick for you here.
You can freely substitute vegetables. This was an attempt to use up what I had on hand. But I think it’s awfully hard to go too far wrong if you are drawing from vegetables that are grown at the same time. Just be sure to cook them to tender in whatever way you prefer before adding them to the mix. If you have any leftovers that don’t fit into the ramekins, they will make a lovely omelette the following morning.
- 1 CSA bunch spinach (about 3/4 C cooked)
- 1/2 medium onion, cut into dice
- 1/2 C kohlrabi, cut into dice
- 1 C carrot, cut into dice
- 8 oz white mushrooms, chopped
- 1/2 C white wine
- 1/2 C veggie stock
- 2 russet potatoes
- 4 Tbs butter (divided)
- 1/4 C milk or cream
Preheat oven to 400. In a pan, cook the spinach with some water until it is tender. Drain and remove to a cutting board. Add 2 tbs butter to the pan along with the onion. Cook 3 – 5 minutes. Add carrot and kohlrabi and continue cooking until carrot starts to soften, about 8 minutes more. Add mushrooms and some salt and pepper, and cook until the mushrooms are tender, about 3 – 5 minutes more. Chop spinach fine and add to a bowl along with the onion mix. Set aside.
Add wine and stock to the pan and bring to a boil. Either add a roux (if you are impatient), or boil until reduced by half. Add to vegetables. Divide vegetable mix into 4 ramekins.
Peel, dice and boil potatoes. When tender, mash them with the remaining butter and some milk. Top vegetables with potatoes, and bake for 15 minutes.