Vegetarian Shephards Pie

Vegetarian Shepherd's Pie

6 Servings

Traditional Shepherd's Pie is usually made with ground meat and white potatoes. I like this one because it has sweet potatoes mixed in and omits the meat filling. The curried lentil filling is sandwiched between two layers of creamy potato filling sitting on a crouton crust baked on top of sweet zucchini. I serve this as an entrée with a simple chopped tomato salad.
Ingredients:
2 medium or large sweet potatoes, peeled and cubed
6 medium or large white potatoes, peeled and cubed
1 tablespoon quality extra-virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
CURRIED LENTIL FILLING:
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 teaspoons Cajun seasoning
1 cup sliced onions
2 cloves garlic
1 cup sliced shiitake or button mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper
1 tablespoon olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup bread crumbs or premade croutons
GARNISH:
1/2 cup thinly sliced scallions or green onion
Instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork. Add the olive oil, Italian seasoning, and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
3. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils, and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.
4. Sauté the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil in a large sauce pan until the onions are transparent and limp, about 4 minutes. Add the reserved cup of potato water, nutritional yeast, salt, and curry powder and stir until everything is blended in. Add to the cooked lentils. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
5. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread on top of the potatoes. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.
Nutritional Information:
Per serving:
503 calories
7 g total fat (1 g sat)
0 mg cholesterol
92 g carbohydrate
23 g protein
22 g fiber
350 mg sodium 

Crockpot Morning Casserole

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours. 

Crockpot Fajitas

1 1/2 lb. boneless sirloin, cut into thin strips
2 T. vegetable oil
2 T. lemon juice
1 garlic clove, minced
1 1/2 tsp. ground cumin
1 tsp. seasoned salt
1/2 tsp. chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 to 8 flour tortillas
Shredded Cheddar cheese (optional)
Salsa (optional)
Sour cream (optional)
Lettuce (optional)
Tomatoes (optional)

Brown the steak in oil. Place the steak and drippings into the crock pot. Add lemon juice, garlic, cumin, salt, and chili powder. Mix well. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.

Add green pepper and onion; cover and cook for 1 hour more.

Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired. Fold in the sides of the tortillas and serve immediately.

Tater Tot Casserole

Ingredients:

• 1 Large Bag Tater Tots



• 1-2 Lbs. Hamburger Meat (ground beef)



• 1 Can Cream of Celery Soup



• 1 Can Cream of Mushroom Soup



• 1/2 Chopped Onion



• 1/4 tsp. Pepper



• 1/2 tsp. Salt

Directions:

1. Preheat oven to 400 degrees. Cook hamburger and drain grease.



2. Add onion, soups, seasonings, and two of handfuls of tater tots.



3. You may add a little water if it's too thick. Cook until bubbly.



4. Pour into 9X13 baking dish. Arrange remaining tater tots on top.



5. Bake at 400 degrees until brown and bubbly.