Mini Shephard’s Pies with a Twist
For an interesting take on a standard Shephard’s Pie, try this version that uses sweet potatoes instead of traditional mashed. This recipe calls for some fresh spices, but dried work as well. I like to make this into individual servings for a special entrée, but a pie dish works great as well. Serve along with cooked greens, warm, crusty bread and maybe even a cranberry chutney. The flavors scream holiday, but enjoy this all winter long! Ingredients Chickpea Veggie Pie Filling 1/2 tsp coriander seeds 1/3 tsp cumin seeds 2 tsp oil 1 small onion chopped 6 cloves of garlic finely chopped 1 tsp dried thyme or 2 tsp fresh 1/2 tsp dried sage 1.5 to 2 cups veggies -carrots, peppers, mushrooms, broccoli, celery, chopped 3/4 tsp or more salt divided 1/2 cup peas (frozen) 15 oz can chickpeas, drained and peeled 1.25 to 1.5 cups water black pepper and cayenne to taste 1/4 tsp or more 1/2 tsp soy sauce optional (aminos are great here) 1/4 tsp celery seed optional 1 tsp cornstarch + 1 tbsp water Sweet Potato Mash 12 to 14 oz sweet potatoes, peeled and chopped salt and pepper to taste 2 tsp olive oil 1/4 tsp dried thyme Breadcrumb Garlic Olive oil topping 1/2 cup breadcrumbs (any choice) 2 cloves of garlic, minced 2 tsp olive oil 2 tsp nutritional yeast, optional fresh rosemary or thyme Instructions Preheat the oven to 425° Sweet Potato Mash Add sweet potatoes to a pot of generously salted water. Bring to a boil and cook for 8 to 10 minutes or until sweet potatoes are tender. Drain, mash, season with salt, pepper, olive oil, thyme and set aside. Chickpea Veggie Filling Crush coriander and cumin seeds in a mortar pestle or blender/grinder. Heat oil over medium heat in a saucepan. When hot, add the crushed seeds to the oil. Cook for 30 seconds or until fragrant. Add onion garlic and cook for 4 to 5 minutes. By hand or in a food processor, chop veggies. Cook Add veggies, thyme, sage and 1/2 tsp salt and cook for another 3 minutes. Add peas, chickpeas, salt, water, black pepper, cayenne, soy sauce, celery seeds, and mix well. Cover and cook for 10 minutes. Uncover, add cornstarch mixed with water and simmer until thickened slightly. 5 to 7 mins. Taste and adjust salt, herbs. Assemble Distribute the chickpea veggie mixture into ramekins (fill 2/3 of the ramekin) or one large baking dish. Add sweet potato mixture on top. Mix breadcrumbs, garlic, olive oil, optional nutritional yeast. rosemary or thyme in a bowl. Sprinkle the mixture over the sweet potato mash. Bake at 425 degrees F / 220ºc for 15 to 20 minutes. Broil for a minute to brown if needed. Cool for a few minutes then Serve.
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