This post is written by a 200Hr Yoga Teacher Training student, Nancy. I’ve just posted it on her behalf. Here is goes:
When removing meat from my diet, something I thought I would miss was the traditional Sheppard pie, but as I was reflecting, I still could have it, I just had to be more creative.
- 2 organic zucchinis
- 1 big organic eggplant
- 1 branch of organic celery
- 2 medium organic carrots
- 1 cube of organic vegetable stock
- ½ red organic onion
- 2 organic garlic gloves
- 1 can of organic tomato pulp/sauce or paste
- 1 bouquet of persil
- A dash of organic olive oil
The mashed potatoes
- 1 kg of red and white organic potatoes
- 500ml organic skimmed milk (fresh or UHT)
- 25g organic butter
- Salt and pepper (organic if we want to be extreme J)
- ½ can of chick peas
- Shredded organic Mozzarella
Cut into 5mm x 5mm cubes (or bigger to your taste) all the vegetables, onions, mince the garlic; dissolve the vegetable stock cube with 20-30ml of hot water.
In a pan put a dash of olive oil, stir in the minced garlic, onion, eggplant. After 3-5 min stir-in the celery, carrots. 3 min later add the zucchinis. Pour in the stock and tomato sauce, let simmer until carrots are tender. Optional add the chick peas for proteins. Remove from cooker, reserve, sprinkle with chopped Persil. Season to your taste, if you need more pepper or salt; personally as the mashed potatoes are seasoned I never felt necessary to add more.
Meanwhile cooking your veggies, thoroughly clean the potatoes, keep the skin if you like. Steam them until a fork can go through. Once cooked dispose in a big bowl and mashed the potatoes add the butter and the 500 ml milk, more or less according to the texture your prefer for your mashed potatoes, I personally prefer it moist. Add some salt and pepper.
In a Pyrex plate, pour the veggies. Sprinkle a bit of cheese (optional). Then pour over the mashed potatoes. Sprinkle some more cheese. Put in the oven until the top is golden. Voila!
Now I will not miss my Sheppard pie anymore. Bon appétit J