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Meatless “Shepherd’s” Pie

For our Earth Day dinner last night, I made a recipe called Vegetarian Shepherd’s Pie. Well, approximately. I didn’t have all the ingredients. No Vegemite or similar, and we were out of carrots. But I came pretty close.

Cooked the lentils and barley in veggie broth for about an hour all together. Threw in some garlic and a variety of spices. Sauteed some chayote squash and asparagus, and added them when the barley was close to done. Added in some frozen green beans. Thickened the remaining liquid with a flour and water mixture.

Topped with mashed potatoes and some mozzarella, then threw the thing in the oven for long enough to melt the cheese.

In other words, I didn’t follow the recipe very precisely. I took the idea and ran with it. That’s pretty much how I cook.

I did most of the cooking in my cast iron skillet. I love that thing. No transferring a hot mess into a casserole dish to cook in the oven, and it really saves on cleanup.

A Hit?

Finally, a new vegetarian recipe that went over well with my family. My oldest daughter in particular loved it. It took my husband nearly two hours before he said “you know, you could just add the lentils to regular shepherd’s pie.”

I was wondering how long it would take him to get to the “just add meat” stage.

That’s longer than usual, though. And he agrees with my point that it is a good meal on its own and really useful for saving money or just not having to worry about whether or not there’s any meat defrosted.

One step at a time. One step at a time. I’m just glad to have a new, highly acceptable vegetarian meal to rotate in.

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