This Shepherdess Pie is a great warming winter dish! Try with some tangy salads and a lovely dessert that is so easy!
Timing
| :00 | PIE | Chop potatoes and put on to boil |
| :02 | PIE | Sauté oil, onion, and garlic for Shepherdess Pie filling |
| :04 | SLAW | Make dressing, process vegetables, and combine |
| :11 | PIE | Add lentils and tomato sauce to pan |
| :15 | SALAD | Peel cucumber and combine all ingredients |
| :19 | PUDDING | Heat rice and milk |
| :23 | PIE | Mix the potato mash and make the pie |
| :27 | PUDDING | Finish Pineapple Rice Pudding |
| :30 | FINISH | Serve and enjoy! |
Shepherdess Pie
MAKES 6-8 SERVINGS
Step 1—Make Potato Mash
2 lb. (1 kg.) potatoes, unpeeled
2 tablespoons sweet chili sauce
1 tablespoon whole-grain (seeded) mustard
½ teaspoon salt
1 cup almond, soy, oat, or rice milk
¼ teaspoon ground turmeric
Chop potatoes into 1-in. (2 cm.) cubes. Add to a pot with boiling water and cook for around 10 minutes or until soft. Drain well.
Mash with a potato masher. Leave some chunks of potato for interest rather than getting everything perfectly mashed.
Add remaining ingredients to the pot and stir well.
Step 2—Make Lentil Mix
½ tablespoon oil
1 large red onion, diced
1 large clove garlic, crushed
2 cups brown lentils, cooked or canned (drained)
2 cups tomato pasta sauce (store bought)
1 teaspoon salt
Sauté oil, onion, and garlic in a large frying pan for 5 minutes or until the onions are clear.
Add the cooked lentils, tomato sauce, and salt. Stir ingredients together and simmer for a few minutes.
Step 3—Assemble
garnish: parsley
Pour the filling into an oven dish and spread it out evenly.
Spread mash on top of filling mix.
The pie can be served as it is or baked in the oven at 350°F (180°C) for around 10 minutes to set.
Garnish with finely chopped parsley.
Seedy Slaw
MAKES 6 1-CUP SERVINGS
2 cups grated carrots
2 cups finely sliced red cabbage
2 cups finely sliced white cabbage
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon celery seeds
1 teaspoon fennel seeds
1 tablespoon poppy seeds
garnish: cilantro (fresh coriander)
Use a food processor with grating and slicing blades to prepare vegetables. You can use a hand grater and knife but it will take longer.
Combine all Lemon Dressing (see below) ingredients in the bottom of the serving bowl and mix with a spoon.
Add slaw ingredients to the bowl and mix with dressing.
Garnish with chopped cilantro.
Tip: Grated beetroot is a great addition to this salad if you want to add some extra color and an earthy flavor.
Lemon Dressing
MAKES ¼ CUP
¼ cup lemon juice
1 tablespoon liquid honey
1 teaspoon ground cumin
1 tablespoon oil
½ teaspoon salt
Combine all ingredients and mix with a spoon.
Tip: To save dishes, mix the dressing in the serving bowl.
A beautifully delicate and refreshing salad. MAKES 4 ½-CUP SERVINGS
1 medium telegraph cucumber
2 teaspoons sesame oil
¼ teaspoon salt
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon ginger puree
garnish: 2 baby red bell peppers (capsicum)
garnish: 1 tablespoon sesame seeds
Using a peeler, “peel” the cucumber into long strips/ribbons. When you reach the core (inner part containing the seeds), rotate the cucumber and start “peeling” again. Stop when you have only the small inner part of the cucumber (seed section). Gently transfer the cucumber ribbons to a serving dish.
Combine all the dressing ingredients in a small bowl and mix well.
Pour the dressing over the cucumber.
Garnish with finely sliced (on a diagonal angle) bell peppers and sesame seeds.
MAKES 4 1-CUP SERVES
2 cups cooked long grain brown rice
1 cup almond, soy, oat, or rice milk
2 bananas, peeled, cubed, and frozen overnight
1 fresh pineapple peeled, cored, and roughly diced
garnish: mint
Heat rice and milk in a medium frying pan.
In a blender, blend the banana and ½ the pineapple.
Add the banana/pineapple mix to the pan. Stir well, then carefully pour into serving dishes with a small cup.
Chop the remaining pineapple into small pieces. Place on top of rice mix and garnish with mint leaves.
If not serving immediately, store in the refrigerator.
Tip: Canned pineapple could be used when fresh pineapple is unavailable or expensive.
