Wednesday, August 2, 2017

Shepherd's Pie

There are soooo many recipes out there for Shepherd's Pie. I've tried a few. I knew this one would be a hit when my husband walked through the door and asked what smelled so good? He had two servings. He's kind of a picky eater, so this was truly a testament to how good it is.

Shepherd's Pie

2 zucchini, peeled and sliced lengthwise into thin slices
Mashed potatoes
Vegan grounds (I used a combination of Gardein and Beyond Meat)
One onion, cut into bite sized pieces
3 or more garlic cloves, minced fine
1 T. fennel seeds
1 t. thyme
1 t. savory
1 t. sage
1 heaping t. paprika
3 T. soy sauce
1# spinach, stems removed

Lay the zucchini out on a cookie sheet and brush with olive oil. Season with salt and pepper. Flip them over and repeat. Bake at 350 for 20 minutes.

While the zucchini is baking, saute the spinach until wilted. In another pan, saute the onion until softened. Add the vegan grounds, the seasonings, the soy sauce, and the garlic. Heat through.

Lay the zucchini side by side in a casserole dish. Spread the cooked spinach on top. Now spread the vegan grounds mixture on top of the spinach. Lastly, spread the mashed potatoes over the top of the grounds. Bake at 350 for 40 minutes.

It may not look pretty, but oh my was this delicious! I barely had enough left over for my lunch the next day! Definitely a keeper!

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