Shepherd’s Pie – Vegan, of Course

Hello!  It’s been quite a while since I posted, and a lot of things have happened since my last post.  We moved to a new home that makes me very, very happy.  It has garden space – I’m going to try to grow some of our food!  Queenie turned 13 shortly after the move, and we threw a party for her here.  The holidays came swiftly after that.  It’s been a bit of a whirlwind!  Happy to be feeling on top of life enough to send out a new blog post or two.

I’ve decided to start back up by featuring this terrific recipe for Shepherd’s Pie.  I brought it to a Thanksgiving party, and it was a hit with omnivores and vegetarians alike.  And I brought it to an event at Queenie’s school last week, and again it was a hit.  Thought I’d share it with all of you.  The flavors are perfect for this time of year.

This recipe was created by the fabulous Allison Rivers Samson of Allison’s Gourmet fame. If you’re not already familiar with Allison’s Gourmet, it’s a wonderful online source for vegan baked goods and confections.  Everything I’ve ever ordered from Allison’s Gourmet has been divine, and every one of Allison’s recipes that I’ve ever executed has been scrumptious.  I have included a link to this recipe at the bottom of the post, and I encourage you to poke around on the site, both for additional recipes that tickle your fancy and for serious yumminess on order.

The first step is to prepare some mashed potatoes and have them ready to go.  You will also need to have cooked lentils on hand.

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Next, saute onion in olive oil.  After a couple of minutes, add mushrooms, carrot and celery and saute for a couple of more minutes.

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Next, add garlic and quickly saute.  You will then add a small amount of the flour of your choice (the recipe calls for barley flour, but you could easily substitute a gluten-free flour mix if you so desire) and stir until it is well combined, followed by a variety of tasty, herbs and spices.  At this point, things will look something like this:

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This recipe uses lentils in lieu of the traditional meat, and it works wonderfully.  Those are now added to the pan, along with parsley, peas and a few more seasonings.  Your kitchen will be smelling quite good at this point!

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Transfer this delicious mixture to a baking dish…

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… layer on the mashed potatoes and bake for about 40 minutes.

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Happiness!  Although it is best served hot, it survives the potluck experience quite nicely.  Here’s the link:

http://blog.allisonsgourmet.com/2011/03/07/monday-yumday-shepherds-pie/

Enjoy!

xo

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2 thoughts on “Shepherd’s Pie – Vegan, of Course

  1. You are so sweet! Thank you for sharing my recipe; I’m thrilled that you and your friends and family have enjoyed it. ❤

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