Veggie Shepherd’s Pie

Spring weather can be unpredictable – with a mix of chilly and rainy days.  Our Veggie Shepherd’s Pie is a satisfying meatless meal that provides that bit of cozy and makes enough to feed up to eight people. Recipe from Best of Bridge Comfort Food Cookbook 2019.

 

Veggie Shepherd’s Pie

Serves 8
Our Veggie Shepherd’s Pie is a satisfying meatless meal that provides that bit of cozy and makes enough to feed up to eight people


Print

Ingredients
  1. 3 tbsp canola oil 45 mL
  2. 1 onion, diced 1
  3. 2 carrots, diced 2
  4. 2 celery stalks, diced 2
  5. 8 oz mushrooms, sliced 250 g
  6. 2 garlic cloves, minced 2
  7. 1 tbsp tomato paste 15 mL
  8. 1 can (19 oz/540 mL) lentils, rinsed 1
  9. and drained (2 cups/500 mL)
  10. 1 cup frozen corn, thawed 250 mL
  11. 1⁄2 cup frozen peas, thawed 125 mL
  12. 13⁄4 cups ready-to-use vegetable broth 425 mL
  13. 3 tbsp soy sauce 45 mL
  14. 2 tsp dried Italian seasoning 10 mL
  15. 2 tbsp cornstarch 30 mL
  16. 2 tbsp cold water 30 mL
  17. 1 recipe hot Rustic Make-Ahead 1
  18. Mashed Potatoes (page 201)
Instructions
  1. Preheat oven to 400°F (200°C). Lightly grease a 13- by 9-inch (33 by 23 cm) baking dish and place on a rimmed baking sheet. In a large skillet, heat oil over medium-high heat. Sauté onion for 5 minutes or until softened. Add carrots, celery and mushrooms; cook, stirring occasionally, for 7 minutes. Add garlic and tomato paste; cook, stirring, for 30 seconds. Stir in lentils, corn, peas, broth, soy sauce and Italian seasoning; bring to a simmer. In a small bowl, combine cornstarch and cold water; add to pan and cook, stirring, for 1 minute or until thickened. Pour vegetable mixture into baking dish and spread mashed potatoes in an even layer on top. Bake for 15 to 20 minutes or until top is golden brown. Serves 6 to 8.
  2. Tip: For even more umami flavor, substitute vegan Worcestershire sauce for 1 tbsp (15 mL) of the soy sauce.
  3. Variation: Use chickpeas in place of the lentils.
Notes
  1. Please see recipe for Rustic- Make-Ahead Mashed Potatoes
Adapted from Recipe from Best of Bridge Comfort Food Cookbook 2019.
Adapted from Recipe from Best of Bridge Comfort Food Cookbook 2019.
The Best of Bridge http://www.bestofbridge.com/

Rustic Make-Ahead Mashed Potatoes

Prepare this side dish up to 2 days in advance and bake it the day you want to serve it — a perfect time-saver for the holidays and when you’re feeding a crowd.

Rustic Make-Ahead Mashed Potatoes
Rustic Make-ahead Mashed Potatoes


Print

Ingredients
  1. 3 lbs yellow-fleshed potatoes, cut 1.5 kg
  2. into 1-inch (2.5 cm) cubes
  3. 4 garlic cloves, smashed and 4
  4. thinly sliced
  5. 1 tbsp salt 15 mL
  6. 1 cup sour cream 250 mL
  7. 1⁄2 cup half-and-half (10%) cream 125 mL
  8. 1⁄4 cup butter 60 mL
Instructions
  1. 1 tbsp salt 15 mL
  2. 1 cup sour cream 250 mL
  3. 1⁄2 cup half-and-half (10%) cream 125 mL
  4. 1⁄4 cup butter 60 mL
  5. Lightly grease a 13- by 9-inch (33 by 23 cm) casserole dish. Add potatoes, garlic and salt to a large pot of cold water and bring to a boil over high heat. Reduce heat to medium, partially cover and boil gently for 15 minutes or until potatoes are tender but not falling apart. Drain well. While potatoes are still hot, add sour cream, cream and butter. Using a potato masher, mash to a chunky consistency. Spoon into prepared dish, cover with plastic wrap and refrigerate for up to 2 days.
  6. Preheat oven to 350°F (180°C). Remove plastic wrap and cover tightly with foil. Bake for 30 to 40 minutes or until heated through. Serves 8.
  7. Tip: If you’d like to serve this dish right away, simply skip the refrigeration and baking steps.
Notes
  1. If you’d like to serve this dish right away, simply skip the refrigeration and baking steps.
The Best of Bridge http://www.bestofbridge.com/

Baked Mushroom and Herb Barley Risotto

 

Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.

Baked Mushroom and Herb Barley Risotto
Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.
Print
Ingredients
  1. 2 tsp (10 mL) canola oil
  2. 8 oz (250 g) mushrooms, sliced
  3. 4 garlic cloves, minced
  4. 1 onion, finely chopped
  5. 1 tsp (5 mL) dried Italian seasoning
  6. 1 cup (250 mL) pot barley
  7. 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
  8. 4 cups (1 L) ready-to-use vegetable broth
  9. 1/4 cup (60 mL) herbed cream cheese
Instructions
  1. Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
Notes
  1. Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
The Best of Bridge http://www.bestofbridge.com/
 

 

 

Quinoa-Stuffed Peppers

Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.

Quinoa-Stuffed Peppers
Print
Ingredients
  1. 1/2 cup (125 mL) quinoa, rinsed
  2. 1 cup (250 mL) ready-to-use vegetable broth
  3. 4 large bell peppers (any color)
  4. 1 tbsp (15 mL) canola oil
  5. 8 oz (250 g) mushrooms, chopped
  6. 4 garlic cloves, minced
  7. 1 red onion, diced
  8. 1/2 tsp (2 mL) salt
  9. 1/2 tsp (2 mL) hot pepper flakes
  10. 2 cups (500 mL) chopped baby arugula
  11. 1/3 cup (75 mL) crumbled feta cheese
Instructions
  1. Preheat oven to 400°F (200°C). Cut stem end off bell peppers and remove seeds. Trim bottom of peppers to stand flat in a small baking dish. Remove stem and dice pepper tops. In a large nonstick skillet, heat oil over medium-high heat. Sauté diced pepper tops, mushrooms, garlic, onion, salt and hot pepper flakes for 10 minutes or until vegetables are golden and liquid has evaporated. Remove from heat and stir in cooked quinoa and arugula. Spoon filling into peppers and sprinkle with feta. Bake for about 20 minutes or until peppers are softened and filling is ho
The Best of Bridge http://www.bestofbridge.com/

Roasted Cauliflower Salad with Spicy Tahini Dressing

Cauliflower is such a great vegetable — it’s substantial enough to anchor a vegetarian meal and also makes a hearty side to go alongside a piece of grilled fish or meat. The other handy thing about cauliflower is that the flavour is mellow enough that you can use it as a vehicle for a number of different sauces, be it a classic cheese sauce or something hot and spicy. We love cauliflower with a garlicky tahini dressing, made even more flavourful with a dash of hot cayenne pepper. Read More

Balsamic Caramelized Onion Pizza with Arugula and Maple Drizzle

Caramelized Onion Pizza

A new cookbook by Katie Webster celebrates real maple syrup – it’s so Canadian, eh? Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup  is right up our alley – maple season came early this year, and our shelves are stocked with the sweet stuff from our neighbours out east. The hardcover cookbook is gorgeous, packed with recipes from appies to desserts – and of course breakfast – using pure maple syrup in ways we’d never have thought of.

This balsamic-spiked caramelized onion pizza caught our eye immediately – perfect for home entertaining, it’s easy to make, and the maple drizzle really brings it to a whole new level.

Thanks Katie!

Read More