Shepard's Pie! After spending last week trying again to perfect Thai food, with moderate success. This week I spotted a pound of frozen ground lamb and whipped up a Shepard's Pie. It's so much nicer to work with flavors I'm comfortable with and to not need a cook book. Of course none of the kids liked it, not even the adventurous pre-teen. I sauteed onions, carrots, celery, zucchini and oyster mushrooms and the lamb. I used red wine, tomato sauce and some Penzey's Krakow nights seasoning, which was a gift from a neighbor. It is a nice blend of salt, pepper, mustard and other things that worked well. I used some flour to thicken it and topped it with mashed potatoes. Helen & I loved it - I think it will make the menu for book club on Friday with a veggie version. I may even make a little vegan one with rice milk or something in the potatoes, if I'm feeling nice.
Collecting a group of recipes which can be made in versions for humans and vegans is both easy and challenging for me. This one is pretty simple, just don't add the lamb to part of it. However, then the mashed potatoes get in the way. I hate soy, so probably will add vegetable broth & rice milk. I hope it turns out ok. Other good human/vegan menus are chicken & eggplant Parmesan, paella and veggie pasta with chicken or shrimp. Also tacos of course!
A busy mom faces the challenge of feeding four carnivores and a vegan something healthy and delicious every day.
About Me
- Emily
- Shaker Heights, Ohio, United States
- A busy mother trying to feed my family everyday. Starting from a healthy diet of fresh and organic produce, as much local meat as we can find, and only a little bit of junk food, my husband decided to become a vegan. The adjustment has been more difficult than we could have imagined. As I headed out of town, my 10 year old said, "you can't leave us with him - we are humans and he's a vegan!" Several of us get very crabby if deprived of animal protein, so now the challenge becomes how to feed both humans and vegans at the same table . . .