Shepherd's Pie

shepherds pie

It’s Friday night and things are getting groovy!  So I decided to celebrate in typical food blogger fashion by making something special to celebrate 2 glorious days of sleeping in and relaxing.

This is a new recipe for me, so there were a few bumps in the road, but it wasn’t a bad first attempt.  I accidentally dumped out all my potatoes down the drain, so I had to start all over, but over all, this was a fun dish to make, and it was a nice chance to get into a “cooking meditation”.  Just chopping, preparing, measuring, and making sure everything is coming along.  This isn’t a great picture, but the light was failing (took longer than anticipated) and I wanted to snap a shot while there was still a bit of natural daylight left.

Ingredients:

4 large russet potatoes, diced
1/2 – 1 cup soymilk
1/2 teaspoon salt
1 cup vegetable stock
2 onions, chopped
1 large bell pepper, diced
2 carrots, sliced
1 head of broccoli
1 head of cauliflower
1 15-ounce can chopped tomatoes or tomato sauce
1 15-ounce can kidney beans, drained
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 tablespoons low-sodium soy sauce

Directions:

Dice the potatoes and boil them until mashably tender. Mash ’em up, adding a bit of soy milk here and there to make them easily spreadable and smooth.  Add a bit of salt and your favorite seasonings, to taste.  I used sage, rosemary, and some pepper.  Set this aside to work on the vegetables.

Heat the vegetable stock in a large pot, adding the onions and cook them for about 3 or 4 minutes.  Then add the pepper and carrots  and cook for 5 minutes over medium heat.  Add the broccoli, cauliflower and beans then cover the pan and cook an additional 7 minutes.  Remember to stir occasionally.

Preheat the oven to 350° F.

Put the vegetables into a baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika and seasonings. Bake for 25 minutes until hot.  Enjoy!

(recipe courtesty of ChooseVeg.com)

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3 Responses to “Shepherd's Pie”

  1. Whoa! Bookmarking this! I loved Shepard’s pie! I think I’ve made a vegan version like once, don’t know why I don’t make it more often.

    Yours looks delicious….HUUUUUUUUUUNGRY!!!!!
    Whatta way to celebrate days of just lazing around…NICE!

  2. Groovy, indeed! I totally love your comment about cooking as meditation, too… It is 🙂 So good for the soul.

  3. Mmmm looks delightful!

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