Comfort Food

Eating leftovers for lunch at work is one of the best treats! Especially when it is a delicious version of a traditional Shepherd's Pie topped with an amazing Mushroom Miso Gravy. Even though these seem like time consuming meals to prepare, especially on a weeknight, I don't really ever spend more than an hour getting supper ready.

Shepherd's Pie

Prepare some mashed potatoes.  Sometimes I like to add minced garlic and parsley before I mash them up.

While the potatoes are cooking... 
Saute: 
1/2 onion, diced
3 carrots, diced
5 sliced mushrooms
1 Tbsp minced garlic

Add: 
1 cup frozen peas
1 cup frozen corn
large can (or 2 cups) of cooked lentils
Saute for a couple of minutes. 
Add 1/2 tsp marjoram
1/2 tsp celery seed
1/2 tsp thyme
1/4 tsp paprika
1/4 tsp black pepper
1 Tbsp parsley
1 1/2 tsp vegan Worcestershire sauce
4 tsp tamari

In a measuring cup, stir together: 
2 Tbsp corn starch 
1 cup of veggie broth
Add it to the veggies. Stir well and cook until thick. 

Put the mixture in the bottom of a 9x13 pan and top with the mashed potatoes.  
Bake at 350 while you make the gravy.

Mushroom Miso Gravy

Saute:
1/2 onion, finely chopped
7 -10 mushrooms, finely chopped
1 Tbsp minced garlic
2 Tbsp olive oil 
until the veggies are leaving some brown in the pan. 
Stir together: 
2 Tbsp corn starch
2 cups veggie broth
2 Tbsp Braggs or tamari
1 tsp dill weed.  
Add to the mushrooms and onions in the pan, and cook until thickened.  Remove from heat. 
Add:
1 tsp miso.  
Stir and enjoy. 

 
When I took my lovely leftovers to work, Lorraine said, "That smells really good. Like comfort food."  She's right. Sometimes you just need mashed potatoes and gravy.  Mmmm.