Monday, February 1, 2016

Veggie Shepherd Pie

This one may look complicated but is super easy to make and well worth it. I just used whatever veggies I had around, plus added brown lentils for extra fiber and added protein. 

Mash Potatoes
  • 4-5 medium size potatoes, chopped
  • 1 head cauliflower, chopped 
  • ½ brown onion, chopped 
  • 4 cloves garlic, diced
  • 4 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper to taste

Boil potatoes with onion and garlic, cook until tender. While potatoes are cooking, steam cauliflower and begin on the veggies. 

  • 2 tbsp coconut oil or olive oil
  • 1-2 carrots, chopped
  • 1-2 red chili’s, diced- omit if you don’t like spice
  • ½ butternut squash
  • 1 tsp paprika
  • ½ tbsp ground cumin and coriander 
  • ½ brown onion
  • 1 red capsicum
  • 1 zucchini
  • 8-10 mushrooms, about 1 cup chopped 
  • 1 cup cooked brown lentils
  • ½ cup veggie stock
  • 1 tsp arrow root, dissolved in 4 tbsp hot water

Pre heat oven to 425F/220C

Heat oil over medium heat then add carrot and diced chili’s and sauté for about 3 mins. 
Add squash and sprinkle with paprika, cumin and coriander and sauté another 3 mins. 
Add onion, capsicum, zucchini and mushrooms and cook another 5 minutes until tender.
Add lentils and veggie stock and bring to a low simmer for 2 mins then add arrow root and turn off heat. 

When potatoes and cauliflower are done, add them to a large bowl or pot, add butter, olive oil, salt and pepper and mash until desired texture.

Put veggie mixture into a baking dish and garnish with coriander if you like, then top with mash potatoes. Sprinkle the top of the potatoes with a little extra salt (optional) and some of your favorite seasonings, I like a little extra coriander and za’atar (a blend of Middle Eastern herbs). Bake 425F for 20-30 minutes or until potatoes are slightly browned.


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