Zesty Shepherd’s Pie With A Kick!

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Ingredients (use vegan versions):


  • 1 medium onion, chopped
  • 1/2 a zucchini, sliced and chopped
  • 1 small can of corn
  • 2 large cloves garlic, minced
  • 1 cup chopped spinach
  • 3/4 cup mushrooms, chopped
  • 3/4 cup diced carrots
  • 2 stalks celery, diced
  • 2 tablespoon oil (I used olive)
  • 1 can kidney or pinto beans
  • 2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon soy sauce/tamari
  • 1 teaspoon curry powder
  • 1/2 teaspoon each: black pepper, paprika, basil
  • 1.5 tablespoon horseradish
  • 4 servings of mashed potatoes

Directions:


Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.


Prepare your mashed potatoes in a
separate saucepan.


Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.


This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.


Bon appetit!


Serves: 4 as a main dish, more as a side


Preparation time: 20-30 min

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