Kärlenken Väntar (polyphonicvegan) wrote in vegancooking,
Kärlenken Väntar
polyphonicvegan
vegancooking

The Results of Shepherds Pie After A Brief Visit to Japan/Middle East

So pretty and colorful, yet we were too hungry to bother taking pictures....

Tonight I made a Shepherds Pie of sorts that was vaguely inspired by a similar recipe in PETA's Vegetarian Starter Kit.

In one pot:
1 cup red lentils (rinsed)
3 cloves of garlic (chopped)
EDIT: 1 heaping table spoon of ground ginger, 1 heaping table spoon of dried basil
Fill medium sized sauce pan with water, bring to near boil, add lentils, bring to complete boil and then back down to a simmer for approx. 20 minutes or until tender.

In another pot:
Red chard, broccoli, yellow squash and carrots (or whatever you have in your veggie bin)(chopped)
2 table spoons red rice miso
Fill large pot with water, add vegetables and miso, bring to a medium temp for 20 minutes, DO NOT BOIL.

In yet another pot:
Peel and cube three large potatoes. Boil in water until soft (approx. 12 minutes). Drain water, mash with rice milk until fluffy, add salt and pepper to taste.

In one more, tiny pot:
Make vegan gravy of your choice (I used Road's End Organic, for it is cheap, easy and yummy).

After everything is cooked, bust out your large pie pan. First line the bottom of the pan with the lentils and then the vegetables (do not add the broth). Sprinkle a few table spoons of basalmic vinegar over the veggies. Evenly spread mashed potatoes over the top and add a few dashes of paparika.

Bake in the oven on 350 until potatoes are slightly golden, or until you're too hungry to wait. The broth/miso soup from the vegetable pot makes a nice, simple side.
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