Tuesday, November 24, 2015

Still cooking! Veggie shepherd's pie


The chilly temperatures of fall require hearty, warming, and nutrient rich foods. With this in mind, I prepared my own flavorful shepherd's pie recipe. Shepherd’s pie is one of those dishes that will taste different (in a good way) every time you make it. This time, I really packed in a lot of different veggies, grains, and even added Seitan. It was delicious!  First, I stewed the veggies and cooked and mashed the potatoes. Then I layered everything and baked it at 425 degrees for 45 minutes.

Stewed Veggies
Olive oil
Seitan
Tomatoes (3)
Baby eggplant (2)
Fresh, mashed garlic (4 cloves)
1-cup small pink beans
1-cup sweet peas
1-cup corn
Oyster mushrooms (1 bunch cut into small pieces) (we have been growing our own oyster mushroom from a small kit like THIS one and they are TASTY!)
Kale greens (cut in small pieces)
Garlic powder to taste
Salt and pepper to taste
1-tablespoon liquidaminos
1-teaspoon oregano flakes
1-teaspoon red pepper flakes and/or siracha (this depends on the level of heat you want to add to your stew)

Potatoes
-3 pound bag
-cook
-add olive oil, salt and pepper to taste and mash

Layering & baking
-Add olive oil to your baking dish
-layer mash potatoes
-layer with veggie filling
-layer with mash potatoes
-beat two eggs and add salt and pepper to taste (*non-vegan option) 
-pour eggs over the top potato layer 
-cover with aluminum foil and bake at 425 degrees for 45 minutes