Thursday, October 18, 2012

Day 10- Reinventing Shepard's pie


So this was my version of tonight's diner!  Vegan, clean, veggiful and colourful!

As you can see my hungry family chowing down on "regular Shepard's" pie, or as it's known in our house as paté chinois. This is how I made my vegan clean friendly version.

This is lentils, garlic, onions and tempeh mixed with some chili seasoning (I know it's weird, but it's what our family is used too, because I refuse to allow Mark to use the packages for Shepard's pie or even use gravy since it has too much salt) mixed with the water from the boiled sweet potatoes.
Mashed sweet potatoes with just some of the water and some onions.
Athletes (Cooking Greens) mixed with a bit of frozen corn.

Assemble and bake at 375F for 30mins (or so).
Today's eats:
Breakfast (same as yesterday)
1.5 cups of tomato tempeh soup
decaf tea with unsweetened almond milk
can of low sodium tuna
a head of romaine lettuce
1/4 cup salsa sauce
1/4 cucumber
2 tbsp olive oil
a large handful of veggie chips (the ones from bulk barn with probably too much oil)
about 3 sun dried tomatoes in olive oil (while I was making my diner)

a serving of my version of Shepard's pie
After diner snack...
a pot of herbal tea  (Caramel Almond Amaretti) and some vanilla almond milk (yes I know the sweetened kind... ) But this is desert!!!


  1. I made Shepard's Pie tonight too, what a coincidence. I make my own sauce and it's pretty good if you are OK with ketchup...the onion garlic and carrot add the real flavour. I finely grate carrot into the meat mixture which makes it sweeter. So it's 2 tbsp ketchup, 3/4 broth, 1 tbsp flour. Bring it to a boil while stirring and it gets thick.

  2. Umm I will have to try adding in carrots and perhaps a tiny bit of ketchup too :) thanks Cara!