This week’s DDoW dishes were Spanish Shepherd’s Pie and Minestrone, both vegan, gluten-free and pretty low-fat, too. Hot comfort foods hit the spot during the Arctic weather we’re suffering through this week. BRRR.
I have to say, the vegan Shepherd’s Pie is yummy. The filling comprises sauteed mushrooms, celery, onions and TVP, plus green olives & raisins a la picadillo, which is why I named it “Spanish”. Picadillo is normally a savory ground beef mixture with green olives & raisins. I think I first had it inside an empanada at a nouveau Mexican place called Zona. I’ve since used it in tamales and combined it with rice.
Shepherd’s Pie is dead easy to make and freezes well. You could experiment with different kinds of filling, both meat and vegetarian/vegan. As long as there’s gravy! To thicken the mushroom mixture, I used starchy potato water from the bottom of the pot. Btw, I mashed the pots with olive oil and plain soy milk.
To make this totally Paleo, omit the TVP and add ground meat. For a church basement twist, use tater tots instead of mashed pots! Variation: a Mexican flavored filling + mashed sweet potatoes.
Per my usual Bulk Cooking habit, I made twice the amount of filling necessary. As mentioned above, the mushroom mixture works very well tossed together with a whole grain, like “fried rice” type dish. I would add finely chopped green veg, too. See more grain dish ideas.
Also, I made a different shepherd’s pie casserole with the left-over mashed pots and last week’s Lentil & Carrot Stew. Repurposing left-overs adds variety into your repertoire, reduces food waste and saves you money and time — hitting the trifecta with one blow.