Monthly Archives: December 2017

Authentically Delicious: Lentil-Mushroom Skillet Shepherdess Pie

Lentil-Mushroom Shepherdess Pie

My mom goes to the Senior Center in town every day. We like to look at their cafeteria’s menu while having our morning coffee. Lately,there’s been an “Authentic” Scottish Shepherds’ Pie on the menu. I always considered Shepherds Pie as being an Irish dish. So I did a little research. Some say it’s Irish, others say British. Ireland, England, Scotland and Wales are all part of the United Kingdom, so I guess I’m splitting hairs here. What I did learn is that there is a meat and dairy free version called a “Shepherdess” Pie. Now that I have a name for it, here’s how the recipe came together. The filling ingredients are browned in a skillet, mixed with cooked lentils, then topped with the potatoes and placed under the broiler just long enough to brown the top.  (Make sure to use a skillet that can be placed under the broiler.) While the lentils cook, brown the shallots, garlic, carrots, parsnips and cremini mushrooms. I like parsnips because they add a little “zing” to the flavor. If you don’t have or like parsnips, you can replace them with more carrots. I also prefer to use cremini mushrooms as they tend to be a little “meatier” and lend brown gravy notes to a recipe. Since I try to eliminate as much sodium from my recipes as possible, I used a combination of brandy, red wine and tomato paste to add a hearty flavor. You can use vegetable broth instead of the alcohol if you like. The mashed potatoes were made and mashed in an instant pot; you can cook them on the stove or use your own recipe instead. The the skillet can be prepared ahead of time and reheated over a low flame then placed under the broiler when ready to serve. This Shepherdess Pie is pretty forgiving, so feel free to experiment with different types of root vegetables and change the ratio of ingredients to your liking. While this may not be an “authentic” recipe for Shepherdess Pie, it certainly is authentically healthy and delicious. Thanks for being Vegi-curious.

Lentil-Mushroom Skillet Shepherdess Pie

Lentil-Mushroom Skillet Shepherd’s Pie

½ cup brown lentils
1 bay leaf

1 lb.Yukon gold potatoes, peeled and cut into large chunks
1 small yellow onion, peeled & chopped
Rosemary to taste
1 Tablespoon nutritional yeast
¼ cup water
¼ cup soy yogurt, soy milk or soy-cashew sour cream

4 oz crimini mushrooms, chopped
2 carrost, chopped
1 parsnip, chopped
1 shallot, minced
3 cloves garlic, minced
2 Tablespoons brandy
¼ cup dry red wine
2 Tablespoons tomato paste
1 tsp dried thyme
Salt and pepper

Sort the brown lentils and add to a small saucepan with bay leaf and 1-1/2 cups water. Bring to a boil, cover, and reduce heat to low. Simmer lentils until they are just tender, about 16 to 18 minutes, then drain.

Set an instant pot to saute setting. Add onions and a small amount of water. Cook onions until they start to soften and brown slightly. Add the potatoes, rosemary, nutritional yeast and water. Secure cover on instant pot and set to cook on high pressure for 5 minutes. Quick release pressure and remove cover when safe. Drain or cook off any excess liquid. Add soy yogurt and mash with a potato masher. Set aside.

Preheat oven to broil. Heat a large non-stick skillet (10”) over medium-high heat with 1 tbsp olive oil. Add the shallots and garlic and cook until they begin to soften and turn brown, adding a small amount of water to prevent sticking. Add the carrots and parsnips and cook until tender, about 5 minutes. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook 1 minute. Add the brandy, red wine and tomato paste; cook until the liquid evaporates. Stir in lentils and heat thoroughly.

Spread the mashed potatoes evenly on top of the lentil-mushroom mixture. Place the skillet under the broiler and bake until the potatoes are lightly browned, about 5 minutes. Remove from oven and serve immediately.

14 Dec 2017

Don’t Toss That Pumpkin: Punkin’ Chunkin’ Topping

Yogurt Pumpkin Parfait

It’s funny how a recipe can remind me of something totally unrelated to food, which leads me to how I came up with Punkin’ Chunkin’ Topping as the name for this recipe. When we first moved to Delaware our neighbor told us about the Punkin’ Chunkin’ Competition that was held every fall. People would design large catapult or sling-shot devises that would propel pumpkins through the air. The team that launched the farthest was the winner. Last year a woman suffered a serious (but thankfully not life-threatening) head injury after being hit by a flying pumpkin and that was the end of any punkin’ chunkin’ in Delaware. Today’s recipe was prompted by some pumpkins on our back porch that managed to survive the first frost. I figured I should use them up before they start to turn soft. I thought about Thanksgiving and pumpkin pie with whipped cream. Wouldn’t it be nice to have that for breakfast? Since I always have homemade soy yogurt on hand I would use that, laced with pumpkin butter, as the “creamy” element of this recipe. For the topping I cooked pumpkin cubes with brown sugar and pumpkin pie spice in a non-stick skillet. The result was slightly sweet, delicately spiced chunks of pumpkin. Yes! You can can have pumpkin pie for breakfast. It’s even yummy enough to serve as dessert. So, don’t toss that pumpkin from your porch; use it to cook up some Punkin’ Chunkin’ Topping for yogurt, puddings or frozen desserts. Thanks for being Vegi-curious.

Pumpkin Topping for Yogurt

1 baby pumpkin (about 8” diameter)
¼ to ½ cup brown sugar
Pumpkin pie spice to taste

If using a larger pumpkin, measure out about 4 cups of pumpkin cubes.

Cut the pumpkin in half and remove seeds. Peel the skin. Cut the pumpkin into 1” cubes. Place in a large non-stick skillet and toss with brown sugar and pumpkin pie spice. Cook the pumpkin on medium-high heat until tender, adding water as needed to prevent sticking. You can turn the heat on high for a few minutes to caramelize the pumpkin. Let cool to room temperature and serve over non-dairy yogurt or frozen dessert

 

 

03 Dec 2017

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