Happy Friday/ weekend to you all.
Any fun plans?
I get to experience my first Korean wedding on Sunday. It’s always fun to partake in a wedding, especially one from a different culture. I have heard some very interesting things about Korean weddings, so I’ll keep you posted on how things unfold.
Do you ever have those cravings where a certain food just keeps popping into your head over and over again? Well lately, for me, this has been Shepherd’s Pie. I know, random! Maybe because it’s cold outside and I am starting to crave more “comfort foods,” but Shepherd’s Pie has constantly been on my brain.
When you think of Shepherd’s Pie you probably think of a heavy meat, potatoes and cheese, which is great, but I needed to reinvent things a little. For one, I did not want to use meat. Two, I have no oven to bake it in. Three, I wanted more veggies and fibre. With these three things in mind I came up with this:
For the filling I used lentils, barley, onions, carrots, peppers, mushrooms, tomato paste, and some red wine. On the top, for the mash, I used a combo of regular potatoes and yams. The yams add the perfect hint of sweetness.
Now the pictures may not look that appealing, but that’s not what is important here! I can promise you that this shepherd’s pie tasted divine.
Served with a little salad on the side. I love dried cranberries in my salad!
Have a lovely weekend 🙂
p.s. What is your most successful reinvented recipe?