Meatless Monday: Vegetarian shepherd's pie - FOX 32 News Chicago

Meatless Monday: Vegetarian shepherd's pie

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(WJBK) -

Get these recipes courtesy of Chef Lorraine Platman from Sweet Lorraine's. Learn more online at www.sweetlorraines.com.

Ingredients
2 cups TVP ( Textured Vegetable Protein ) or 4 cups crumbled Vegetarian Soy burgers
4 cups hot water

Combine above and lightly cover- let mix rest for 15 minutes - skip this step if you are using already made up soy burgers

2 tbsp canola oil
1 cup diced white onion
1 cups sliced cooked carrots
1 cup sliced mushrooms (your choice)

Heat large sauté pan over med. high heat and add oil, allow oil to heat and then add onions, carrots and mushrooms, stir to combine and allow to cook until onions are transparent and mushrooms are lightly cooked.
Add below to pan & stir to combine

1 can organic diced tomatoes (including liquid) (approx. 14 oz)
1 can organic tomato puree (approx. 12 oz)
1/2 tsp dry sage
1/2 tsp dry marjoram
1/2 tsp ground black pepper
1/4 cup washed & dried fresh chopped parsley
1/4 tsp or to taste finely ground sea salt
pinch or to taste ground cayenne pepper

Above burger mix
Cover and continue to cook over low heat until flavors are combined approx. 20 minutes

Preheat over 350
Take approx. 2 qt baking dish and pour filling into pan- spoon over mashed potatoes and place in oven and continue to cook until potatoes are bubbly hot approx. 30 minutes

Serve with steamed vegetable, your choice we at Sweet Lorraine's serve this dish with broccoli and glazed parsnips

This is a great side dish for any family gathering since it will double as your families vegetarian option (it's also vegan!)

Olive oil & spinach  Yukon Gold Potatoes
2 pounds washed Yukon gold potatoes (preferbly organic)
1/3 cup extra virgin olive oil
1/2 cup fresh organic spinach finely julienned (called chiffonade)
2 tsp or to taste Sea Salt
1/8th tsp fresh ground nutmeg
ground pepper
(options:  horseradish, sundried tomatoes, roasted garlic)

Place in a large pot & cover with cold water.  Cover and cook until boiling, reduce heat to just under a boil and continue to cook until potatoes are tender (test by pricking a potato with a knife or fork - there should be no resistance.
approx 15- 20 minutes

Drain but reserve approx 1 cup of cooking water.

Place in bowl of stand up mixer if potato are large randamly cut up with a knife.

Start mixer slowly so that potatoes don't fly all over kitchen and add olive oil, gently add the hot cooking liquid until you get
texture you like do not over process or you potatoes will become gummy, add spinach into hot potatoes and then salt & ground pepper to taste add any of the above options- set aside

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