Shepherd’s Pie 2.0
Ah, Shepherd’s pie. This version takes the classic meat-and-pototoes dish out of the cozy British homestead, and plops it right into the sunny culinary traditions of Jamaica with a vegetarian twist. If there are any Jamaican shepherds out there, this pie is for you… mon. Serves two.
You’ll need:
1 (14 ounce) package veggie ground round
2 cloves garlic, minced
1 tablespoon olive oil
1 onion, chopped
1 stalk scallion, chopped
1-2 carrots, grated
½ cup peas
1 large tomato, chopped
1 teaspoon fresh thyme
1 teaspoon allspice
2 tablespoons soy sauce
HEAT (1/2 tablespoon minced scotch bonnet, 1 jalapeno, or 1 teaspoon Sriracha hot sauce)
Salt and pepper to taste
5-6 russet potatoes, cut into large chunks
1 tablespoon olive oil
2 teaspoons curry powder
½ cup coconut milk
salt and pepper to taste
1. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash. Add the olive oil, curry powder, and coconut milk. Mash and stir until combined and smooth. Add salt and pepper to taste. Set potatoes aside.
2. Preheat oven to 400 C or 180 F.
3. In a large skillet, heat the olive oil over medium heat. Add the onion, scallion, carrots, garlic, and tomato. Saute until soft.
4. Add the ground round and stir until thoroughly heated.
5. Add the thyme, soy sauce, allspice, and HEAT; salt and pepper to taste.
6. Spread the mixture evenly on the bottom of a grease baking dish, top with the potatoes.
7. Bake for 20 minutes or until the top is slightly browned and the contents are hot.
Leave a commentThe Smokin’ Gun Chili
Adopting a healthier, greener diet doesn’t have to be a struggle. Here’s a satisfying ‘meat’ and potatoes dish that’s quick, easy, and sustainable take on the hearty classic. This recipe makes a giant batch and freezes well – perfect for lazy evenings or a lunch to go.
You’ll need:
1 tablespoon olive oil
1/2 large onion, chopped
1 teaspoon ground cumin
2 tablespoons dried oregano
2 stalks celery, chopped
2 carrots, chopped
2 red bell peppers, chopped
3 cloves garlic, chopped
2 (12 ounce) packages Yves Veggie Ground Round (optional)
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn (fresh or frozen is even better!)
1/2 to 1 tablespoon salt to taste
1/2 teaspoon ground black pepper
1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground round. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Add chili powder and black pepper. Stir in the kidney, garbanzo, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
3. Stir in the corn, and continue cooking 5 minutes before serving.
Leave a comment