Easy Shepherd's Pie
Monday's especially during spring are always crazy busy here, which is why I pull out our Easy Shepherd's Pie pretty much every March.
I love being able to whip together a comforting meal with whatever ingredients we already have.
Perfect pandemic recipe, I think so!
Change out the vegetables, potatoes, and even whichever beans or lentils you have -- this meal is a winner!
Print the recipe here:
Easy Shepherd's Pie By: The Jaroudi Family Serves 4 Ingredients: 8 small/medium Yukon gold potatoes cooked with the skins on ^(you can add in nondairy milk and miso for a creamier mashed potato)^ 3 ¾ cups mixed vegetables steamed (find a bag with peas, carrots, green beans, and corn) 1 -15oz can of beans or green/brown lentils (we used kidney beans) Gravy: 1 cup vegetable broth 2 tbsp of oat flour (or whole-wheat) 2 tbsp arrowroot powder (or cornstarch/tapioca flour) 1 tbsp of herbes de Provence (spice blend) 1 tsp of white miso *see notes* Directions: In a large bowl mix together the cooked beans (or lentils) and mixed vegetables. Add mashed potatoes on top of the Shepherd's Pie mixture. In a small saucepan, add all gravy ingredients and whisk until smooth. Turn the heat to medium-high and whisk until gravy becomes thick. Pour gravy onto of Shepherd's Pie Bowl. *Notes: White miso can be substituted for any salt replacement. You may use soy sauce to make a darker colored gravy – add 1⁄4 tsp at a time till desired salty flavor is reached.
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Wishing you all the best,
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