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Tuesday, October 4, 2011

Shepherd pie/ vegan and Fall version



This has a nice flavor and I actually couldn't tell there wasn't any meat. Hubby went back for seconds, but then he smothers things with ketchup! It has nice flavor for the Fall.

5-6 golden potatoes
1 acorn squash
1 large onion
2 cups garden peas (cooked)
red quinoa
red lentils
garum masala, chili powder cardamom, coriander
salt and pepper
almond milk (no vanilla in it)

I cooked separately the red quinoa and the red lentils. I seasoned both with garum masala , salt , pepper, a bit of cardamom and coriander, a dash of chili powder.

I cut up and cooked the potatoes. I microwaved the acorn squash (after cutting in half and seeding it--takes about 8 minutes to cook in microwave--open side faced down). I sauteed the onions until brown.

Mix some quinoa and red lentils together adding more seasoning if needed. Place a few cups of this in bottom of 2 quart casserole. Place the garden peas on top.

Mash the potatoes with the acorn squash and a bit of almond milk and salt and pepper. Stir the onions into potato combo and spread over the peas in the casserole. Cook in preheated 350 degree oven for about 30 or 40 minutes or until the potatoes get slightly brown and crisp on top.

(for a different version using different ingredients go here: http://nannykimsrecipes.blogspot.com/2008/11/meatless-shepherd-pie.html)

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