Because I don’t have a picture of this dish, I thought I would share a snapshot of these snow covered trees in my backyard. The result from a recent blizzard that smacked us here in New England.
I could make an analogy of the snow covered trees to Shepard’s Pie…if I were a geek. Are you feelin’ it? Lots of those mashed pertaters on those trees, eh?
Having never cooked or eaten Shepard’s pie, I was a little hesitant to try this. Isn’t it the meat that defines this dish? At the same time, I was intrigued by the challenge of creating this comfort food without the typical main ingredient. And, a break from all the spicy dishes that I make would be a welcome change.
I combined and tweaked a few different recipes that I found on-line and came up with something that is both tasty and healthy.
For fun and instead of serving in a casserole dish, I scooped the goods into ramekins!
1 cup dry kidney beans, soaked overnight
2 onions, diced
1 green pepper, diced
2 carrots, julienned
8 oz mushrooms, any kind you like
14.5 oz can crushed tomatoes
1/2 tsp paprika
1/2 tsp black pepper
2 tsp tamari
4-6 potatoes, depending on how thick you want the topping (I used 6)
1 cup almond milk
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp sea salt
Soak kidney beans overnight. Cook the next morning until beans are tender.
Heat water on high heat in a large pot and add onions. Lower heat to medium-low, stirring occasionally, for 3 minutes.
Add pepper and carrots. Cook 5 minutes, stirring occasionally.
Add mushrooms, then cover and cook 7 minutes, stirring occasionally.
Add tomatoes, beans, paprika, black pepper, and tamari. Cover and cook 15 minutes.
In the meantime, steam potatoes until tender when pierced with a fork.
Blend potatoes, almond milk, onion powder, garlic powder, and salt.
Preheat oven to 350°F.
Transfer vegetables to a baking dish or ramekins. Spread mashed potatoes over top. Sprinkle with paprika.
Bake for 25 minutes, until hot and bubbly.
Do you have any stormy stories? Please leave a comment…