I don’t mean to brag, but seriously. . . SERIOUSLY! It is just so good. So good, in fact, that I thought I would share it with you. I’m not a food blogger, so I’m not skilled at taking photos every step of the way. In fact, I find it a little frustrating to scroll through a dozen pictures to get to the recipe (sorry food bloggers). So, I’m just going to share it with you.
Because it is the end of Thanksgiving week! And I am so thankful for discovering that cooking this way can be delectable. For me and for meat-eaters as well.
That’s not all I’m thankful for. The list goes on and on. I hope your list is long as well. For in the time in which we live, we need to habitually count our blessings and review the things we have for which we are thankful. Sure the country is in a bit of a turmoil, people’s feelings are raw. Sure the violence is at an ugly level and our policemen are in danger and in need of our prayers. Sure the economy could use a boost and a half, but we are once again celebrating Thanksgiving and most of us, with gratitude, will sit down to an overflowing banquet.
Stop and be grateful. Share a blessing with those you meet today. Everywhere: the store, the gas station, the line to pick up kids, the farmer’s market, the coffee shop.
Then run out and grab the stuff to make this for your family sometime this weekend:
THE BEST VEGETARIAN SHEPHERD’S PIE EVER!!
1 carrot, peeled and diced
1 celery stalk, diced,
1 small onion, diced
Saute in a few tablespoons of vegetable broth for 8 minutes. Then stir in:
1 T tomato paste
1 T Worcestershire sauce
1 T coconut aminos
Cook for 2 minutes. Add:
1 cup of vegetables, diced small (rutabaga, kohlrabi, purple potato, or whatever)
1/2 cup vegetable broth
Simmer for 12-15 minutes. Add more broth if it gets too dry.
1/2 cup of cooked lentils (I put mine in my rice cooker and let them work while I chop veggies — EASY!)
1/4 cup of frozen peas
1/4 cup of frozen corn
Stir well – add a little more broth if it is dry. You don’t want it soup-y, but you don’t want it bone dry either.
Pour into bottom of a 10×13 casserole dish
While the filling is cooking, boil the following in water for 12-15 minutes until soft.
1 medium russet potato, peeled and diced
1 medium turnip, peeled and diced
1 parsnip, peeled and diced
1 cup of cauliflower florets
Drain vegetables and mash together with a little butter and almond milk. Stir in parmesan cheese and spread on top of filling.
Bake for 45 minutes.
Seriously … so stinkin good.
I made mine in aluminum pans because I was taking it with us to the lake. This recipe made two medium size pans which means I have one in my freezer! Yay!
Enjoy and may your holiday season be unbelievable!
Grateful for each day