Day 1: Sweet Potato Shepherd’s Pie

I have been making some new soups out of Eat for Health the last few weekends. I save some for the week and then freeze several portions. It's helping me stock up on healthy meals. Today I tried another new recipe, vegetarian version of Shepherd’s Pie. I didn’t realize how many variations of vegetarian Shepherd’s pie are out there until I Google searched it while looking for the recipe I just made. The ingredients vary widely including carrots, peas, beans, tomatoes, fake meats, cheesy potatoes. I’ll try another variation another day.

The pie I made included broccoli, cauliflower, leeks, spinach, tofu and I added some portabella mushrooms that I had in the fridge at risk of going bad. I topped it all off with sweet potato mash and almonds. I found a copy of the recipe on the Cleveland Clinic website promoting Immunity Booting foods.

http://www.360-5.com/body/ImmunityBoosters/Pages/VegetableShepherdsPie.aspx

I’m somehow off today and it took me much longer than it should have to cook this pie. To make the sauce I used 2 cups of carrot juice instead of ½ cup, which I eventually figured out when the sauce wouldn’t thicken. I did happen to have corn starch on hand. I actually bought some last week to make fondue christmas eve and I was complaining about having my cupboard filled with ingredients I'll never use.

The meal was delicious and I have a pie in the freezer to bake and eat on a busy day in the furture.