Cozy Weeknight Dinner To Try This Fall
Root Veggie Shepard's Pie plus a bonus Sweet Treat recipe
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Hi Friends!
I hope all is well, I wanted to share a short story. When I was younger, Sunday supper was a cherished tradition in my family. It was a time for us to come together, share stories, and enjoy a meal together. My Grandmother would plan out the menu and my aunts would help prepare the meal.
The day started with a big breakfast and ended with a hearty supper. The aroma of food would fill the house, making our mouths water. While my aunts were busy in the kitchen my cousins and I would play or sit with Grandma and listen to her favorite radio show. At 5:30 pm., we all sat down together to enjoy our meal.
Unfortunately, nowadays sitting down to eat with family has become a lost art form. With all our gadgets, technology, and busy schedules, we sometimes forget to take the time to be present with each other. I’m not perfect, I sometimes I find myself sitting down eating and watching TV on some nights. However, I still try to continue this tradition on Sundays. One dish that was always a hit in my family was my aunt's shepherd’s pie.
Today, I will be sharing a meatless version of her recipe, using lentils and mushrooms to create a meaty texture. I wanted to incorporate fall flavors into this recipe by using fresh herbs and spices like rosemary, sage, and thyme, as well as butternut squash and root vegetables like beets, carrots, potatoes, turmeric, and onions. I have included a re- imagined recipe of her classic apple pie dessert as an apple cinnamon caramel “nice” cream combining apples, bananas, and cinnamon to make this delicious plant-based treat.
These recipes are perfect for weeknights, weekends, casual gatherings, and special dinners. They are cozy and comforting, with bold and rich flavors that will delight your taste buds. Most of the ingredients used are pantry items you might already have on hand.
So, why not give these recipes a try? Let us bring back the tradition of Sunday supper with your loved ones.
Now let's get into the recipe!
The Recipe
Root Veggie Shepard’s Pie
© Sam Brown for Joy of Eating Plants
For the topping, you will need
2 pounds of organic russet potatoes
1 tsp of Celtic Sea salt, plus more for seasoning
3-tablespoons of unsalted vegan butter
1/2 cup of cashew milk unsweetened or coconut milk
1/2 tsp of garlic powder
add some black pepper
1/2 cup of Plant-Based Parmesan (optional or use what you have a good, aged parmesan or ramano)
For filling, you will need
1/3 cup of brown or green lentils
4 sprigs of thyme, chopped
2 teaspoons of rosemary, chopped
1 tsp of sage
1/2 tsp of turmeric, chopped (or ground powdered turmeric)
2 cups of vegetable broth
1 teaspoon of sea salt (plus more for added seasoning)
2-tablespoons of vegan butter
8 ounces sliced button mushrooms
1 large leek (1 1/2 cup) sliced
1 tbsp coconut amino sauce (use tamari or your favorite soy sauce if you prefer)
2-cloves garlic, minced
1 cup of peeled and diced carrots
1 rib of celery, chopped
2-tablespoons tomato paste
add some black pepper
2-tablespoons flour
1 cup of butternut squash, thawed
1 cup of beets, shredded
Add some lemon juice
add some parsley, chopped (optional for garnish)
To Prepare the Root Veggie Shepherd’s Pie
Place potatoes into a pot of cold water. Add 1 tsp of salt and bring to a boil. Cook potatoes for about 15 minutes until they are soft and tender. Turn off the heat and let the pot sit with the lid covered. Take out a 1/3 cup of starchy water and set it aside (if needed). Use a fork to check the tenderness of the potatoes. To mash the potatoes. Use a potato masher, add butter, salt, black pepper, and garlic powder, and mix and set it aside.
Now prepare the filling by adding lentils, thyme, rosemary, sage, salt, black pepper, and turmeric to a large skillet. Add 1 1/2 cups of broth (reserve the rest for later). Cook lentils over medium-high heat. Let the lentils simmer for 10 minutes, then reduce the heat and allow them to cook until they absorb the liquids. Transfer the lentils to a bowl.
To finish the filling, preheat your oven to 375 degrees. To skillet, add some vegan butter and let it melt. Cook mushrooms for 7-10 minutes to reduce heat. Add leeks, coconut amino sauce, garlic, carrots, and celery. Cook until the mixture is tender. Season to taste; add tomato paste and black pepper. Cook the mushroom mixture for 2-3 mins, then add flour. Cook the mixture for 1 minute and stir. Add some veggie broth (add as needed). Add the cooked lentils along with the butternut squash and beets. Cook down the mixture and stir in some lemon juice to taste.
Transfer the lentil mixture to a baking dish. Spread a nice layer of mashed potatoes over the top of the lentil mixture. Sprinkle Parmesan on top of the mashed potatoes. Place the dish in the oven and cook until the top is golden brown for 30 minutes. Check the oven when you see the filling is hot and bubbling brown. Take it out and let it cool for approximately 15 minutes before digging in. Add some chopped parsley for garnish. This recipe yields 4-6 servings. Enjoy!
Bonus Recipe
Apple Cinnamon Carmel “Nice” Cream
© Sam Brown for Joy of Eating Plants
To Make the NICE CREAM BASE
3 large bananas (cut and slice into coins and freeze for at least 2 -3 hours on a baking sheet lined with parchment paper)
2 tablespoons almond milk or coconut milk (add more if needed)
1/2 tsp of cinnamon
1 teaspoon vanilla extract
(optional) pinch of salt
To Make Apple Carmel Sauce
1 tablespoon of coconut oil or coconut butter
1 tablespoon of coconut milk or cream
6 tablespoons of coconut sugar or maple sugar
1 tbsp of Apple Butter
a pinch of salt
Add some vanilla extract
Optional Ingredients
Pecans
Pumpkin Spice Granola
For Nice Cream
Take frozen banana slices out of the freezer and let them throw for about 5 -7 mins. Add all ingredients to your food processor. When it looks nice and creamy like soft serve ice cream. It is ready! Take it out and add it to your favorite serving cup.
For Apple Carmel Sauce
Add ingredients into a saucepan on low to medium heat. Whisk ingredients until they thicken to the consistency you want.
Add your “Nice” Cream to your favorite serving cup. Add apple caramel sauce on top. For added crunch, add some chopped raw pecans or pumpkin spice granola. Enjoy!
Printable Recipe for Root Veggie Shepard’s Pie and Apple Cinnamon Carmel “Nice” Cream
Here are some fun wellness facts about some of the ingredients used.
THE WELLNESS BENEFITS OF ROOT VEGETABLES
Did you know?
Eating carrots can be good for your health. Carrots have vitamin A and beta-carotene. Beta carotene is the antioxidant that gives carrots their orange color. Carrots are high in potassium, vitamin C, and vitamin K.
Beetroots have fiber, folate, and manganese. They also have nitrites, which the body can convert into nitric oxide, helping to relax and widen bold vessels. Nitric oxide may also help to lower blood pressure.
Turmeric root has a compound called curcumin. Curcumin has anti-inflammatory properties and can be beneficial for your health.
Leeks are part of the onion family. Leeks have beta-carotene, which the body converts into vitamin A. This vitamin is essential for good vision, immune function, reproduction, and cell communication.
Potatoes are root vegetables that supply fiber, vitamin C, vitamin B6, potassium, and manganese. They can be a healthy addition to any meal if prepared healthily.
THE WELLNESS BENEFITS OF APPLES AND CINNAMON
Did you know?
Apples are a nutrient-dense fruit. This fruit has polyphenols and antioxidants. They are high in vitamin C, Potassium and Vitamin K. Studies have shown they may lower blood pressure and heart disease and may help with digestive diseases.
Cinnamon is rich in antioxidants that protect the body from oxidative stress. Cinnamon has powerful polyphenols. Studies have shown it may have anti-inflammatory properties. It has been said the two main types of cinnamon to look out for are Ceylon cinnamon and Cassia cinnamon.
Who knew eating comfort food can be nourishing and tasty.
Important links worth sharing
For additional and in-depth information on wellness benefits here are some health articles you can chew on.
Health Benefits of Root Vegetables
Remember: Food is Medicine.
In case you missed my last post on: How to balance health and well-being with the chaos that is life.
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Sending you my hugs and love,
Sam
BE HAPPY, BE HEALTHY, BE YOU!
Hey Sam, I wanted to make this recipe for Thanksgiving. Can give me any suggestions, if I wanted to use sweet potatoes instead of white potatoes?
Great info loved the story. I will be trying this recipe!