Lately Andrew and I have been reminiscing with our taste buds. About things like cold ice cream from a those melodic trucks that come around the neighborhoods this time of year. Or the moment a rich custard slides from the spoon into your mouth. One thing my husband mentioned was Shepard's pie. Also known as farmer's pie, cottage pie, or poor-man's pie, I sadly didn't have the same affection for this dish. When I was younger I had this strange disgust of peas and cooked carrots, and a love-hate relationship with meat. I would try to get away with eating just the crust on the pie, much to my mother's dismay.
Now, however, I love peas, and carrots both cooked or raw are fine by me. I started pondering making a vegetarian gluten free Shepard's pie, but something about making gluten-free pie crust intimidates me immensely.
Since I've made so many substitutions to this dish, I think it's probably better named as a farmer's pie -- and it truly is. The tempeh is made by local farmers, and the dish celebrates what a farmer might have left over in storage and freshly growing in his or her garden right now: Hopefully all the storage sweet potatoes and onions haven't been used up, perhaps there are some fresh spring onions forming in the soil right now. I put some peas for both tradition and springtime in this meal, along with asparagus and carrots. Along with some baby greens, this dish sings spring. Although, there is one hint of the summertime that's to come -- zucchini.
Do you have a dish that you loved and then totally morphed?
- 4 large sweet potatoes, diced, boiled, and mashed for a more rustic feel, I didn't completely mash them
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon dried thyme
- 2-3 tablespoons Italian Seasoning
- 1/2 teaspoon freshly cracked pepper
- 1 large onion, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 package of tempeh, chopped, or 2 cups of beans of your choice
- 1 cup frozen peas
- 2 cups chopped leafy greens, like baby spinach, kale, or collard greens
- 1/2 pound fresh asparagus, with the bottom 3-4 inches discarded, and chopped.
Thanks to everyone who entered the kombucha giveaway on Monday! I enjoyed reading about your new spring endeavors, goals, and successes. Using a random number generator, the winner is...::drum roll::.....
Commenter number 10, Lisa from Thrive Style! Congrats, Lisa! I'll be sending you the kombucha coupons soon!
Be well, all.