Saturday, January 19, 2013

Shepards Pie

1/2 yellow onion
1 carrot, chopped
1 stick celery, chopped
1 sweet potato
5 radishes cut into quarters
1 zuchinni, chopped into large rounds
1/2 c green beans, chopped
1/2 c frozen sweet peas
2-3 cloves garlic
1 c mushrooms, chopped
2 T tomato paste
1 c cooked lentils
3 russet potatos
coconut oil

Start by peeling the russet potatoes, chopping them into uniform size & dropping them into a pot of salted cool water, then bring to a boil until tender. While the water is coming to a boil prepare the stew. I chopped these veggies into much larger pieces than I would normally use for a soup or a sauce, because I wanted it to be super hearty, like the stews I ate growing up.

Heat about 1 T oil in a pot and add the onion, carrot, sweet potato, radishes and celery. Keep a lid on it, and stir frequently, for about 10 min. If the pot is super dry, add a little water or broth just for moisture. Now add the rest of the vegetables & garlic, 1/2 a cup of water and the tomato paste. Stir well until everything is coated with the tomato paste and put the lid back on. Stir frequently for the next 8-10 minutes.

While the vegetables are cooking you can mash the russets with coconut oil, a bit of water or milk and salt.

Then transfer the vegetables and lentils to an oven safe dish and top them with mashed potatoes. Place in the oven at 400 degrees for 20 minutes. Then broil for 5-10 minutes to brown the tops of the mashed potatoes. Top with scallions and enjoy!

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