A meatless version of Sheppard's Pie. If you are making this for a milchig meal, add a layer or shredded mozzarella cheese between the onions and the potatoes! If you use mushrooms, a layer of sauted mushrooms adds lots of flavor to this dish.
Cube and cook potatoes until just soft enough to pierce with a knife.
Drain and mash potatoes as smoothly as possible, adding lemon juice, oil, broth, salt and pepper.
Peel and slice yellow onion. Place onions with olive oil into a heavy duty saucepan, cover and cook on medium heat for about 5 Minutes, (or until softened). Toss often while cooking. Sprinkle onions with sugar and wine and saute; until onions are caramelized. Season with salt and pepper.
Heat oven to 375 degrees F.
Place half the potatoes in a 9" deep pie plate or oven-to-table dish. Top with the caramelized onions. Place remaining potatoes in a piping bag fitted with a large star tip and pipe potatoes on top of onions in a decorative design.
Bake 35 Minutes or until top is browned and crispy.
Ingredients
Directions
Cube and cook potatoes until just soft enough to pierce with a knife.
Drain and mash potatoes as smoothly as possible, adding lemon juice, oil, broth, salt and pepper.
Peel and slice yellow onion. Place onions with olive oil into a heavy duty saucepan, cover and cook on medium heat for about 5 Minutes, (or until softened). Toss often while cooking. Sprinkle onions with sugar and wine and saute; until onions are caramelized. Season with salt and pepper.
Heat oven to 375 degrees F.
Place half the potatoes in a 9" deep pie plate or oven-to-table dish. Top with the caramelized onions. Place remaining potatoes in a piping bag fitted with a large star tip and pipe potatoes on top of onions in a decorative design.
Bake 35 Minutes or until top is browned and crispy.