My sister included this in our Easter menu this year, though we have also served it at our Amish vs. Cyborg party last October and my birthday party and other meals. It may not be extremely elegant, but it is very tasty and filling – and easy to make ahead, always a nice thing for a big meal.
The first time my sister made this, she followed the recipe: it wasn’t enough. We ate it quickly, then divided up the last piece into unfortunately small pieces so we could have “seconds”. Ever since then we’ve always made it in much larger quantities: if we happen to get too enthusiastic and make more than we want leftovers for, it also freezes nicely.
It’s a vegetarian dish that is just as filling and homey as any other shepherd’s pie recipe. I like to use Bavarian mustard in the topping to give it a hint of sweetness without overpowering the savory flavors, and found Marmite at the Cost Plust World Market to supply the umami “fifth flavor” that helps make it so satisfying.
Note: This will fill a 9×13″ pan – you can easily halve it for a smaller family or double it for a large dinner party
If the slideshow below doesn’t work for you, find the photos on my flickr stream here.