Sunday, March 17, 2013

Happy St. Patty's Day and Vegan Shepard's Pie

Happy St. Patty's Day! Are you hungover already? Are you stuffed with corn beef and cabbage?    Do you like my friend Mr. Emerald nuts? He's pretty chill.  We had a lovely St Patty's morning starting off bright and early running the Emerald 12K across the Bay from Sausalito over the bridge finishing back in San Francisco at Ghirardelli square!  It was amazingly clear and the view along the run was perfect.  I also realized that a 12K is a great long distance for a race --- not too painful but long enough to make you feel somewhat accomplished. After the race we celebrated with brunch and bloody Marys -- I think more Sundays should start this way.

View at 7am as we waited for the shuttles

Mid-race break for a scenic snapshot with my friend  Megan

I wanted to make a St. Patty's influenced dinner so I took another stab at a healthy version of Shepard's pie. For this one I used vegan ground "beef" but you could really use any type of ground meat it that sounds bad. I bulked up the meat part with some sauteed portobello mushrooms that added great flavor and used butternut squash for the top mashed layer. It was flavorful and satisfying.  Here's the recipe for when you have a little time to cook.

Uber Healty  Shephard's Pie
Bottom Layer:
-1 large portobello mushroom cap -- chopped
-1/2 onion chopped
-2/3 cup frozen peas
Top Layer:
-chopped butternut squash
-1/2 cup chopped scallions
For both:
-About a cup or more of chicken or veggie broth (chicken adds more flavor!)
-Garlic powder
-Salt and pepper
-Italian seasoning

-Preheat oven to 450
-Roast butternut squash with a little cooking spray for about 30 minutes or until nice and soft
-Meanwhile, saute the chopped portobello and onion in a large pan over medium heat with some cooking spray, season with a bit of salt and pepper and a sprinkle of italian seasoning.
-Pour in a few tablespoons of chicken broth into the pan to scrape up any burny bits and give the mushroom and onions more flavor.
-Once the mushrooms and onions are starting to soften up add in the ground meat (or fake meat.)
-Season with a bit more salt and pepper and add in about a half cup more of chicken broth. Add some garlic powder (a tsp) and some more of the italian season.
-Let simmer in the broth uncovered so the broth reduces a bit.
-Once the squash is roasted blend it in a cuisinart with about a 1/4 cup of chicken broth, season with salt and pepper. Once it is fully mashed and well-seasoned, mix in the scallions.
-Layer the sauteed meat and veggie mixture in the bottom of a clear dish with whatever broth is left and then ladel the mashed squash with scallions in it on top. 
-Place in the oven and put on the broiler for about 5-10 minutes until the top is starting to brown.
-Serve and enjoy!

1 comment:

  1. That vegan Shepard's Pie sounds awesome! I cannot wait to try a vegan version of an old favorite of mine :).