I`m not so sure about this one. For one, it isn`t speedy, and two, I`m not so sure it warrants the amount of time it takes. But I am typing this part while it is in the oven as I usually do.
So this weekend was Metal Mania on VH1 Old People, I mean Classics, so last night we contemplated going out for dinner, but were waylaid by the Lemmy documentary. I guess if you rent it you can watch 4.5 hours of bonus footage! That`s a lot! Not gonna lie, I am intrigued and am pretty close to getting a hold of this bonus. Then we couldn`t go to bed because the documentary of Anvil was on at 2am. It was a bit sad and like a trainwreck that you just could not turn away from as these guys kept spending money trying to get famous again. Like 25 years later!
What does all this have to do with this shepherd`s pie, I don`t know. Just sayin`.
So luckily the husband helped me with this as it took an hour and a half to prep to begin with, though you can make ahead. I used this recipe, but made some changes, some in advance and some on the fly as it really needed some more seasoning. Ok, so we ate it, the flavors came together and it was major hearty with a ton of leftovers.
This is really not much of a recipe, I`m really just cleaning out the fridge, but whatevs. I had some mixed color carrots and brussel sprouts that needed to be eaten, so I just roasted them simple with some garlic. I was at a bit of a loss as to make with it. I suppose I would have just done a kale salad, but I got more festive – puy lentils, I have those. I could have made this and stuffed it in the mushrooms, but decided to just make a pilaf. The leftover pilaf can be used to stuff some mushrooms later, or a squash. For now, it is just a big ol vegan platter.
NB – yeah, I seem to be doing a lot of vegan for no reason. Not that there is anything wrong with that.
I’m leaving the commentary to a minimum here and just saying make this. ZOMFG make this. Bonus is that it is healthy and other than the feta, complete detox food. Leave out the feta for dairy-free/vegan. This is aces and going on rotation.
It is super versatile and could be stuffed in squash, portobello mushrooms, or along side a pork roast, if you eat the meat. I don’t, but just saying. I used this as a base and tweaked it to make it. I made it a bit more substantial and added some more flavors I like.
Look ma! No Picture Fail! Sorta!