8 July 2012

Sleepy Sunday - Tamale Shepherd's Pie

Sunday is for playing computer games, listening to lovely local music, and cooking! So I am levelling up my Monk (who bares a striking resemblance to Robyn) in Diablo, listening to the sweet sounds of Rabbit Island, and making Tamale Sheperd's Pie, via Post Punk Kitchen!

Recipe is below, enjoy :)

For the mashed potato layer:
1kg unpeeled red potatoes, cut into big chunks  - Next time I would use maybe 1-2 potatoes less as this yielded ALOT!
1/2 cup unsweetened non-dairy milk, at room temperature
2 tablespoons olive oil
1 scant teaspoon grated lime zest
3/4 teaspoon salt (or to taste)
For the stew:
2 tablespoons olive oil (plus extra)
1 onion, diced medium
1 poblano pepper, seeded, diced medium - I used chilli picked straight from mamas garden, and doubled the amount, I like it hot ;)
4 cloves garlic, minced
240 g mushrooms, cut in half and sliced 1/4 inch thick or so
1 cup lightly packed cilantro, chopped
6 plum tomatoes, chopped
1/2 cup corn (fresh or frozen)
1/4 cup dry red wine - I used a random Merlot Morgan has been working on the last few days
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 ounces tortilla chips (about 4 good-sized handfuls) - I just made do with Original Doritos!
2 tablespoons lime juice
2 tablespoons Frank’s red hot hot sauce (plus extra for serving) - I used my beloved Sriracha <3, again doubled
3 cups cooked black beans (2 cans rinsed and drained) - I added 1 can black beans and 1 of red kidney beans
Garnished with: Hot red chilis, fresh cilantro and lime slices
Place potatoes in a pot and submerge in salted water. Cover and bring to a boil. Once boiling, lower heat to simmer and cook for about 15 minutes, or until potatoes are tender.
Drain potatoes and immediately transfer them back into the pot. It’s important to do this while everything is still hot. Give them a quick preliminary mash, then add the milk, olive oil, lime zest and salt. Mash until creamy, taste for salt, then cover and set aside. (Note: I usually add black pepper, but decided not to here so that the lime really shines through. If you feel naked without it, though, go ahead and add some.)  - I did
To prepare the stew:
Preheat a large, heavy bottomed pan over medium-high heat. Saute onion and pepper in olive oil and a pinch of salt, until peppers are softened, about 10 minutes. In the meantime prep all your other ingredients.
Add garlic and saute until fragrant, 30 seconds or so. Add mushrooms and cilantro and cook until the mushrooms have released a lot of moisture, about 5 minutes. Add tomatoes, corn, wine, salt, cumin and red pepper flakes. Turn heat up and cover the pan, stirring occasionally, for 5 to 7 minutes. The tomatoes should break down and become saucy (if corn was frozen it may take a bit longer.)
Now take the tortilla chips and crush them into fine crumbs with your hands. It’s ok if there are a few bigger pieces, but aim for crumbs. Add them to the stew and mix well. Since tortillas can be salty, wait until they’re added to taste for salt. Mix in the lime juice and hot sauce, then fold in the black beans and heat through. Now taste for salt and seasonings.
To assemble:
Preheat oven to 350 F. Lightly grease a deep 11×13 casserole (cooking spray works just fine). Transfer the stew to the casserole and even it out with a spatula. - At this point I added a layer of cheezy . . I was feeling crazy! Add the potatoes in dollops, and spread it into an even layer. 
Place in oven and bake for about 25 minutes, until potatoes are lightly browned. Stick under the broiler for a minute or two just in case the browning isn’t happening. Serve hot garnished with cilantro, chili peppers and lime. (And more sriracha!)
Nothing is better on a chilly day that Shepherd's Pie! So warm and filling! This is the perfect dish for a potluck, or if you have omnis over as it doesn't scream vegan. Happy sleepy Sunday!

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