This is a Leek pie with a mashed potato topping. The Leeks are chopped and sauted in wine with mushrooms, onions and carrot. While this is a filling meal, the preparation time is only about 15 minutes and the entire pie has only 15 grams of fat.
- 2 Baking potatoes
- 3 Large Leeks
- 5-6 green onions
- 1 cup sliced mushrooms
- 1 carrot
- 1/2 cup white wine
- 1/2 teaspoon salt
- Lots of freshly ground pepper, to taste
- 1/2 cup soymilk
- 1 tablespoon soy margarine
Preheat oven to 350. Rub the bottom of a casserole dish with soy margarine.
Peel and chop the potatoes. Put them in boiling water and boil until soft, about 15 minutes.
Chop off the green leaves of the leeks and green onions. Chop off the front part of the leeks, then chop each leek in half. Rinse thoroughly under running water, getting out any dirt on the inside of the leeks. Then chop up the leeks (as you would cabbage), the green onions, and the mushrooms. Slice the carrot into fine slices.
Heat the wine in a saucepan and add all the vegetables. Saute over medium heat until soft, about 10 minutes. Remove from the heat, and season with salt and pepper. Put the sauted vegetables in the bottom of the casserole dish.
Transfer the cooked potatoes to a bowl. Add soymilk and margarine, then mash into mashed potatoes, adding more soymilk if needed. Season with pepper. Spread the mashed potatoes on top of the leek mixture in the casserole dish.
Bake about 30 minutes, until potatoes are browned on top.
Print this recipe
Submitted By: Shelly Black
Leek-Mushroom Shepard's Pie