shepherds-Vegetarian

Almighty Vegetable Packed Shepherd’s Pie

by Rocio Graham

Vegetarian

Prep time: 1 hour ( 15 minutes active ones)

Cook time: 50 minutes ( 20 active ones)

Ingredients

  • 4 cups cooked green lentils ( you can cook them the night before in a crock pot)
  • 1/2 lb. minced mushrooms.
  • 1 diced onion ( fine)
  • 3 minced carrots
  • 2 minced carrots
  • 2 diced leeks
  • 8 oz of baby spinach leaves or 1-2 cups depending how much greens you like
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp or more Dijon
  • 1 tbsp balsamic
  • 1tsp worchesthire sauce
  • 2-3 cloves of garlic finely diced
  • 2 tsp of cornstarch

Potato and yam mash          

  • 1-2 yams
  • 2-3 medium potatoes
  • 1 Tbs of butter
  • 1/4 cup of milk or cream

Instructions

Boil the yams and potatoes in a pot with water . Water must cover them (around 25-30 minutes until can be pierced with a fork). Let them cool off and mash them. Add the milk or cream, butter and a tsp pf salt and mash them. Set aside. You can make this step the night before.

If you are really tight on time you can make the mashed one night and the filing another night and then assemble the third night. To ensure meals for a few days you can busy the single portion foil and lid containers available at most supermarkets.

Directions:

Step 1:  In a pan sauté for 3-5 min the finely chopped red onion or 2-3 leeks. Add garlic.

Step 2: Add  to the pan 3 minced carrots, 2 stalks minced celery, dried thyme ,oregano,  dijon mustard, balsamic and Worcestershire sauce.  Stir for 5 more minutes until veggies start to get a bit translucent.

Step 3:  Add mushrooms, corn starch, spinach & lentils and cook for 15-20 minutes.  Transfer  the whole mixture to a baking pan and top  it with mashed potatoes and yams  ( as described above).

Bake for 25 minutes at  375 F.

Storage: You can make a double batch and freeze one by covering it with waxed paper and foil.

 

What’s in store for next week? Poultry  meals  for finals survival. 


Recipe provided by our student chef, Rocio Graham:

Rocio Cover 012616_foodie_6995_sq

Rocio Graham uses her kitchen as the base for her art practice. She makes observations about our cultural, economical and political stances and believes that Guerrillas should start at home with pan and whisker in hand. She has been an art student for 8 continuous years which has given her plenty of practice on how to feed the masses, eat healthy, stock up for the zombie apocalypse, or just plain how to survive critiques well fed. She makes the meanest of Mexican fiestas and she hopes that nobody goes hungry at ACAD under her watch.