Unfortunately the weather has returned to warm and steamy the last few days, but that didn't stop me from continuing my mission to cook "Fall" dishes. I figure if I continue to pretend like Fall is upon us, then eventually, it actually will be! There are so many things I love about Fall, cold weather, tall boots with tights, football season, the anticpation of the holidays, I could go on and on. But my most favorite thing, is cooking a warm dish, and cozying up on the couch with Ben to watch something great on TV. So we did this on Sunday, we had warm Shepards Pie and watched the Emmy's together...correction, I watched the Emmy's and Ben sat beside me and watched Public Enemy on his Ipad...but at least we were together!! I hope you enjoy! So here it is, my version of "Shepards Pie"
First, boil your lentils. I find the lentils in the dried bean section at the grocery store. They are super easy to make, combine 1c dried lentils with 2c water and1/2tsp salt. Bring water to a boil, then reduce to medium heat and cover until soft (you may check often to make sure they water does not dry out).
In another pot, boil 6 baking potaotes peeled and diced.
And in another pan, saute one large onion and four cloves of garlic over a medium high heat with 2tbs olive oil.
After about five minutes, add 1/2tbs ground thyme, 1tsp dried thyme, 1/2tsp dried rosemary, 1tsp salt, 1tsp pepper.
Next, add your flour and vegetable broth. In a measuring cup, i added 1 1/2tbs flour to 2c Vegetable broth, then stirred with a fork until flour had dissolved. Add this mixture to your onion/garlic mixture.
Next add your favorite combo of frozen veggies. I used 4 cups frozen mixed veggies.
And 2c cooked lentils. Stir the mixture and let come to a boil to make sure the mixture thickens.
In the meantime, drain your potatoes reserving about1/4c of the cooking liquid (helps potatoes to thicken)
Add 1tbs butter substitute (or butter)
1/2c of Vegetable broth (I used this instead of milk, but you can certianly prepare the potatoes any way you are used to). And salt and Pepper to taste. Then mash until desired consistency.
Now put your veggie mixture in the bottom of a pie pan or cooking dish. Spread mashed potatoes over the top of the veggies, and sprinkle with paprika and season salt (optional, mostly for looks! haha)
Bake in the oven at 350 for approx 15 minutes and serve!
Mashed Potatoes
6 baking potatoes, peeled and diced
1/2 vegetable broth
1tbs butter subst
salt and pepper to taste
Boil your potatoes until fork tender. Reserve 1/4c cooking liquid. Combine cooking liquid, broth, butter, salt and pepper and mash!
Shepards Pie Veggies
2tbs olive oil
1 large onion diced
4 garlic cloves diced
1/2tbs ground thyme
1tsp dried thyme leaves
1/2ts dried rosemary leaves
1 tsp salt
1tsp pepper
1 1/2tbs flour
2c Vegetable broth
4 c frozen veggies ( I used the mixed veggies--corn, carrot, peas, and green beans)
2 c Cooked Lentils (see package for cooking instructions, also available in cooked versions in a can)
Pinch of season salt, pinch of Paprika
Saute onion and garlic over medium high heat for approx 5 minutes. Add thyme, rosemary, salt and pepper. Next dissolve flour into vegetable broth, then add to onion/garlic mixture. Next add frozen veggies and cooked lentils. Bring to a boil until thickened. Preheat your oven to 350. In a pie dish or cooking dish, put veggie mixture on the bottom. Cover the top with mashed potatoes and sprinkle with paprika and season salt (optional). Cook in oven for approx 15 minutes. Let set for 5 minutes and serve!
