Cottage Pie

 

It’s been mighty cold in these parts lately and we have been craving warm and hearty meals but have had enough soup and stew.  This dish gives the same warm and cozy feeling.  The other wonderful thing about this recipe is that it changes every time I make it depending on what I have in my kitchen so as far as vegetables go just use mine as an example and feel free to add or delete to suit your taste buds.  One thing I love to do but didn’t this time is chop up broccoli really fine and add into the potatoes as I am mashing them.

Mashed Potatoes
5 Lbs potatoes peeled
15 oz can of garbanzo beans
1 cup vegetable broth
2 Tbsp Earth Balance
1 Tbsp Nutritional Yeast
1 Tbsp Miso
1Tbsp Tomato Paste
1Tbsp Lemon Juice
3 Tbsp Braggs

Peel potatoes and cut into quarters.  Put in pot.  Pour in garbanzo beans liquid and all.  Add cup of vegetable broth.  Add water to cover potatoes.  Boil until potatoes are soft. While potatoes are cooking mix nutritional yeast, miso, tomato paste, lemon juice and Braggs in a separate bowl.  Drain potatoes but catch water to use. Put potatoes back in pot and put over low heat. Add 1/2 cup potato water to nutritional yeast mix.  Put mix and Earth Balance in potatoes and begin to mash to a creamy consistency.  Remove from heat and let cool.  Preheat oven to 375 degrees.

Vegetable Mix
4 Green Onions diced
2 thinly sliced carrots
2 garlic cloves pressed
8oz Mushrooms sliced
1 cup potato water
1 cup frozen peas
1 cup frozen corn
1 cup frozen spinach (squeeze liquid out of)
1/2 Tbsp dried sage
1/2 Tbsp dried dill
1/2 tsp celery salt
Fried onion bits or bread crumbs (optional)

In a large skillet over medium heat add onions and carrots.  Cook until carrots begin to soften then add mushrooms, sage, dill, and celery salt.  When mushrooms are tender add peas, corn and spinach.  In casserole dish cover bottom with vegetable mix.  Cover mix with mashed potatoes.  Sprinkle the top with fried onions or bread crumbs it so desired.  Bake for 45 minutes.  Serve in a bowl or plate and enjoy!

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