Snapshots of life and crafts on our little homestead

Posts tagged ‘shepherds pie’

Menu for Week of February 4th

This weekend went far to quickly for my tastes. The one saving grace is that we traveled to the grain-and-feed store to pick up the seeds for our vegetable garden on Saturday — cannot wait to start the plants next month in the greenhouse…we are down to a small bag of heirloom tomatoes, a few bags of frozen pie pumpkins (use this in tomato-free Manarina sauce) and one bag of grated squash… we sill need to expand the gardens this year.

blackberry muffins

We started out today with blackberry waffles, coffee and yogurt (South American blackberries were available at the co-op this past week). What a nice treat.

Menu for the Week

Last night I made what I like to call “kitchen sink” pasta salad to serve to today’s lunch guests. My family calls it kitchen sink because it is never the same twice — I have a tendency to use whatever fresh produce, canned items and spices I happen to have in the house at the time. For this batch I included:  brown rice pasta, olives, sweet pickles, artichokes, dried tomatoes, celery, carrots, garlic, asparagus, chopped parsley,  basil, thyme, dill, sea salt, fresh ground pepper, goat cheese, olive oil and balsamic vinegar. For the rest of the week we prepared.

Breakfast

breakfast cups

Dinners

shepherds pie

Next weekend we will make gluten-free pumpkin scones as a special Sunday treat. Have a great week….

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Shepherd’s Pie

shepherds pie

Ingredients

Mashed Potato Topping

  • 2 large potatoes
  • 1/2 cup unsweetened almond milk
  • 3 large cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup fresh parsley

Vegetable Hash

  • 1 tbs olive oil
  • 1 1/2 cups minced onion
  • 4 large cloves of garlic, minced
  • 1 stalk celery, finely minced
  • 1 lb of portabello mushrooms, chopped (these fool non-vegetarians believe that there is meat in the dish)
  • 1 lb eggplant, diced
  • 1 medium bell pepper, minced
  • 2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 cup peas (fresh or frozen)
  • 3/4 cup grated cheddar cheese
  • 1/4 cup fine breadcrumbs
  • 3 tbs cider vinegar
  • cayenne to taste
  • paprika

Directions

  1. Peel and scrub the potatoes, and cut them into chunks. Cook in boiling water until soft. Drain and transfer to a bowl. Add garlic ad milk and mash well. Add salt and pepper to taste, and stir in the parsley. Set aside.
  2. Saute onions in olive over medium heat for about 5 minutes, or until  they began to soften.
  3. Add garlic, salt, pepper, celery, mushrooms, eggplant, and bell pepper. Stir until well combined, cover, and cook over medium heat for about 10 minutes, stirring frequently. Add the hers, stir, and cover again. Cook for about 5 more minutes, or until the eggplant is tender.
  4. Stir in the peas, cheese, breadcrumbs and vinegar. Add cayenne to taste. Transfer the mixture to a casserole and spread it out.
  5. Spread the mashed potatoes over the vegetables. Dust with paprika.
  6. Bake uncovered  in a 350 oven for 25 or 30 minutes, or until lightly browned on top and bubbly around he edges.

Adapted from recipe in Enchanted Broccoli Forest

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