Monday, June 25, 2012

Food Network Monthly Cookalong: Pierogi Trucks Dreams (Part 2)

This next one seemed to immediately lend itself to pierogi form considering our usual ones are filling with mashed potatoes. I decided the best way to mix the "meaty" filling and mashed potato was to serve a few of each together smothered in gravy. I mean what doesn't taste great smothered in gravy right?! So to make these ones, you will have to make a batch of Isa's Potato Pierogi from Vegan Brunch and mix and match with these. We always have a few bags of them in the freezer, you should too, they make excellent quick suppers this way.

Shepherd's Pie Pierogi

1 tbsp olive oil
1 large carrot, peeled and finely diced
1 large onion, finely diced
1/2 lb frozen vegetarian ground crumbles (I used PC Blue Menu brand but Gardein would work as well)
1 cup beefy broth
1 tbsp reduced sodium tamari
Capful of Kitchen Bouquet (optional, just for colour really)
1/4 cup frozen peas
Salt and Pepper to taste

2 med-large onions, diced
1/4 cup olive oil
1/4 cup all purpose flour
4 cups beefy broth
1 clove garlic, minced
2 tsp yellow miso
1 tbsp nutritional yeast
1 tsp Kitchen Bouquet (optional, again just for colour)
1 tsp reduced sodium tamari
Pinch dried thyme
Salt and Pepper to taste

1. Using a large saute pan over medium-high heat, warm the olive oil then add in the carrot, onion and vegetarian crumbles. Pan fry it, stirring occasionally until the onions are softened and starting to caramelize just a bit. Add in the broth, tamari, Kitchen Bouquet (if using) and frozen peas. Continue to cook, reducing down the broth until there is little broth/liquid left. Remove from heat, taste and add salt and pepper to taste. Let cool before filling the pierogi and again I froze these for about two hours before cooking.

2. Make the gravy while they are freezing. Start with a heavy bottomed sauce pan over medium high heat. Add the onions and olive oil and saute the onions until they are starting to caramelize since that's where the flavour is going to come from. Once caramelized, add in the flour and stir with a wooden spoon. You want to make a roux, so you will cook the flour in the oil until it is starting to turn light golden brown. Keep stirring it so it doesn't burn in places. Switch to a wire whisk and slowly pour in the beefy broth while constantly whisking. Continue to whisk and add in the garlic, miso, nutritional yeast, Kitchen Bouquet (if using), tamari and dried thyme. Cook until thickened to your liking. Carefully taste and add salt and pepper to taste. Keep warm while you cook the pierogi, occasionally stirring to avoid a skin forming on top.

3. To cook the pierogi, follow instructions from previous Cheeseburger Pierogi post (steps 4 and 5).

4. To serve, place a few Shepherd's Pie pierogi and a few Potato Pierogi on a plate (or in a basket like we did) and smother in warm gravy!

Makes enough to fill 21 pierogi

No comments:

Post a Comment