Forks High Shepherds Pie

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Recipe submitted by doug

Forks High Shepherds Pie

Ingredients (use vegan versions):

1 can refried beans (kidney beans could also be used)
6 medium-sized potatoes
1 onion
1 red capsicum (green could be used but doesn't suit as well I reckon)
4 cloves garlic
1 zucchini
1 head brocolli
1/2 cup fresh peas
2 cups fresh spinach
2 tablespoons oil
2 tablespoons mild curry powder
1 teaspoon cayenne pepper
1 teaspoon cumin powder
2 teaspoons mustard seeds
1 tablespoon sweet paprika (but NOT Hungarian sweet paprika - urgh!)
2 tablespoons soya vegan mayonnaise (more if thicker sauce desired)
1 tablespoon tamari

Directions:

Fry peppers and onions. Steam broc,zucch, and spinach over the boiling peas. Boil and mash potatoes. Saute garlic and spices in pan. I like to add mustard seeds first. Add mayonaise to spices and follow this in with beans. As beans come to boil add vegetables and tamari. Place sauce in casserole dish then spread potatoe on top with fork. Bake in medium hot oven until potatoes are brown. Hold your forks up high!

Serves: 4-6.

Preparation time: An hour.

Tried it and loved it!

Archived comment by: jerry Brown

Delicious!! Both my parents (non-vegetarians) had seconds. Which was a mamoth effort for my mother. TRY IT!

Archived comment by: nick

Tried it for a dinner party with non-vegetarians and it was a hit!

Archived comment by: violeta

Just curious...what's wrong with Hungarian Paprika?

Archived comment by: phyllis

My husband (who has had a bypass )and son loved this, as did I. It is really hard to find good, low fat, healthy recipes like this. Thanks for a great recipe! I will definitely make this again.

Archived comment by: lynn

What is a capiscum? Where can I find it? I really want to try this recipe!!

Archived comment by: susan

Capsicum is the family from which both sweet and hot peppers come. Unfortunately this gorgeous-looking recipe doesn't specify which. Author? Could you clarify, please? I'm looking for something good for Thanksgiving, and this does look promising.

Archived comment by: marty

We have had a number of requests for clarification - most arising from different names for ingredients - sorry about the confusion. Here in Australia we call sweet peppers (red, green and yellow) capsicum. The recipe was submitted by my son who'se recipe it is, though we have cooked it ourselves many times. We try to use red pepper because it is sweeter. Green pepper is cheaper here although our variety is not so sweet as the red. Doug McKenzie

Archived comment by: doug

I tried this recipe and it was pretty good!! Howe'ver I think that's probably a lil *too* much curry, I'll be using less next time. Thanks!

Archived comment by: kris

Great pie! I'll be making it again tonight for my omnivorous parents! One large warning, though, a teaspoon of cayenne pepper will result in fiery explosions inside your diners every mouthfull. I'll be using less cayenne this time around. One really nice (non-vegan) touch is to grate cheese on the top before putting it in the oven. The verdict? Forks high!

Archived comment by: tim

Absolutely delicious!! I tried it and even my nonvegetarian parents loved it!! Howe'ver I would would use less curry. I will be making this again!!!

Archived comment by: carolyn

3-20-98 I served this for my family of seven. It was too spicy for the (ages) six and under but everyone else gave it forks high! Thanks for this unique combination of flavors!

Archived comment by: tina

Hungarian paprika, if used properly adds delicious flavor. The secret is to add it during the saute segment of a recipe. This brings out the flavor without making it bitter. Great in soups.

Archived comment by: martina

good, but too much curry. Unfortunately, cook it too long and the vegetables were too mushy.

Archived comment by: véronique

I suggest that all of you try the Forks High Special Dahl and the Forks High Hot-Pot.....This guy knows how to cook!

Archived comment by: karmamel

Fantastic! I served this to my (picky!) non-veg boyfriend and another non-veg friend last night and they both liked it a lot. And I LOVED it! I did use less cayenne pepper and less curry powder because it seemed to call for an awful lot. Next time I will use more of the green vegetables to add more bulk.

Archived comment by: envirovegan

500 years of selective propagation can not be wrong when it comes to flavor... Hungarian paprika is grown with these plants in the correct region for the best paprika flavor. Due to this history with the pepper Hungary has been able to cultivate many varieties of the pepper not even available in the US. Most good Hungarian cook books will go into this history in detail as well as instructing you how to respect this wonderful pepper in culinary dishes. Why don't you just burn a jalapeño and grind it up for the same effect as bad paprika?. I use real paprika (Hungarian, I usually import through friends and family) constantly; it is my most used spice (cumin... close second) Now that I'm off my paprika soapbox (you dissed my herb man). This is a really good recipe. Yummy.

Archived comment by: sbetzen

This recipe has become one of my favorites! I always halve the curry and cayenne, though, since otherwise it is quite spicy. I baked this dish when I was visiting my meat and potatoes family back in Iowa, and they all loved it. Great recipe!!

Archived comment by: vegan ranger