kejlina (kejlina) wrote in vegancooking,

Shepherd's Pie, and Peach Bars!

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Here's the link to the shepherd's pie recipe I used.
I love it, and it's easy to modify. Here's my modifications:

- Sometimes instead of a cup each of frozen corn and peas, I'll use two cups of that frozen mixed veggie medly stuff (carrots, corn, peas, lima beans, green beans)

- In the shepherd's pie pictured above, I didn't have peas, or veggie medly, so I used a cup of corn, and for my other veggies I sauteed a chopped carrot, some chopped celery, and a handful of chopped green beans.

- If I don't have imitation ground beef, I use green lentils. (the one in the photo uses lentils). Just pick over and rinse a cup of green lentils, add them to a pot with 2 1/2 cups of water, bring them to a boil, cover, and lower heat to a simmer for 45 minutes. Then I drained & rinsed them and added them to my frying pan with the sauteeing vegetables.

- I only had a little bit of ketchup this time, so I added a can of tomato paste too.

Aaaand I sprinkled it with pepper and paprika before baking. :)

The Peach Bars!

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I used this recipe to make the peach bars, but I used vegetable shortening instead of butter, and added a bit of vanilla & nut flavouring to the base. It took a little more than 1 cup of peach jam to cover the base. It's tasty but a little bit crumblier than I would have preferred (and as you can see, I mangled them slightly when I cut them).

The cookies are from my other recent post.

And again, apologies for craptastical webcam quality.
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