Thursday, March 8, 2012

Healthy Meatless Shepherd’s Pie

1 acorn squash
1 yam
This was for the top (obviously) and I just pealed, boiled and mashed. I saved some of the boiled part for the filling.

1 cup of soaked/cooked chick peas
1 cup of carrots
1 cup of broccoli stems
½ of a white onion
1 tsp. of garlic
2 tbsp. of MCT oil for sautéing
½ cup of the boiled squash and yam
5-8 small slices of Gouda
 ¼ cup of Parmesan and feta cheese
2 cups of diced tomatoes
a splash of veggie stock

Saute the onion with oil, then added the garlic and some herbs (oregano, parsley, garlic powder, salt and pepper to taste) added the rest of the ingredients. Let it cool. Build pie (you could refrigerate and bake later.)  Bake at 400 for about 20-30 mins. Sprinkle herbs and cheese over top.

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