{Dining in: Vegan Shepherds Pie and a homemade clock…}

Lately I feel like I haven’t been eating as many veggies as I should be. I find when the temperatures drop, I crave my warm grains and comforting carb filled starchy food. So to up my intake and make use of all the beautiful veggies from my organic SPUD order, I decided to make a healthy vegan shepherds pie. What I love about this recipe is you can sub in whatever vegetables you have on hand.

It starts with grabbing a variety of veggies from your fridge, the more colours the better..

For the topping, I chopped up about 6 medium-sized russet potatoes and boiled them in just enough water to cover them till they were fork tender..

Next I set out to make a mixture of one of my layers in the pie…start by chopping one red onion in thin slices..

Mince 4 cloves of garlic

and loosely chop about a 1 and a half cups of button mushrooms…Cook this together with the onion and half the garlic with a bit of extra virgin olive oil until the onions are nicely caramelized (season with s&p)..

For my bottom layer, I cut up a few of these gorgeous purple carrots…the psychedelic colours remind me of those oversized tie-dye t-shirts I used to love as a child…

Layer them in alternating rows along with slices of zucchini, parsnip and roma tomatoes

…brilliantly coloured medallions that are ready to be covered under a blanket of homemade tomatoe sauce...

…next comes a layer of the mushroom and onion mixture…

…scatter with ribbons of orange and red bell pepper…and another layer of tomatoe sauce..

Then top it all off with your mashed potatoes (boiled chunks mixed with earth balance, salt and pepper, drizzle of truffle oil, mustard and a 1/4 cup of nutritional yeast for a slight cheesy flavour)…

Cover the baking dish with tin foil and bake at 425F for about 40 min and another 15 min without the foil, finally 5 min on high broil to crisp up the top…

While this was in the oven, I decided to tackle this awesome paper project I got at work from our rep over at Coast Paper…

The beautiful folder housed a variety of textured papers that allowed you to design a clock of your choice..What an inventive and fun way to show off their new paper samples…

Here is the final product…the package even came with the clock mechanisms and hands…all you need to do is pop in a battery and the back and voila, a handmade clock!

Just in time for a nice thick slice of shepherds pie for dinner…comforting and satisfying, a great way to warm up in these minus 30 temperatures..

C&G’s “Whatever you have in the fridge” Vegan Shepard’s Pie

  • 6 medium russet potatoes, roughly chopped
  • 1 1/2 tsp truffle oil (optional)
  • 2 T of earth balance (or butter if you’re not vegan)
  • 1/4 cup of nutritional yeast
  • 1 T dijon mustard
  • salt and pepper to taste
  • 2 large purple carrots, cut into thin rounds
  • 2 large parsnips, cut into thin rounds
  • 1 large zucchini, cut into thin rounds
  • 2 roma tomatoes, cut into slices
  • 1 red and 1 orange bell pepper, roughly sliced
  • 1 large red onion, thinly sliced
  • 1 1/2 cup button mushrooms, roughly chopped
  • 4 cloves of garlic, minced
  • 2 cups of homemade tomatoe sauce (or store-bought)

1. Boil chopped potatoes in just enough water to cover and boil over med high heat till fork tender

2. Mash together along with the truffle oil, earth balance, nutritional yeast, dijon and salt & pepper and set aside.

3. Lay out slices of carrot, zucchini, parsnip and tomatoes in alternating rows at the bottom of a large baking dish, then top with 1 cup of your tomatoe sauce.

4. In a pan, cook you onion, 2 cloves of minced garlic and mushrooms with a bit of olive oil till onions are caramelized. Put this mixture on top of the sauce layer in the baking dish.

5. Spread your sliced peppers and add the rest of the tomatoe sauce. Top with a thick layer of your mashed potatoes all over the dish evenly and bake at 425F for about an hour (40 minutes with foil over top, 15 minutes without foil, then finish crispy and brown top with 5 minutes on high under the broiler)

*I think next time I’ll add a nice layer of basil pesto mixed with light ricotta cheese for an added creaminess to the pie as well as a sprinkling of parmesan cheese and breadcrumbs across the top of the potatoe layer on top*

(Note: the top pictured broccoli, leeks and beets never made it into the pie since my baking dish was getting too full)

2 Responses to “{Dining in: Vegan Shepherds Pie and a homemade clock…}”
  1. Tatiana says:

    That’s a beautiful and inventive recipe. Love the slices of veggies – so pretty, and so perfect for our deep freeze.

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