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susan smitten

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I Made A Pie Without A Recipe [Dec. 7th, 2014|01:55 am]
susan smitten

Ever since a couple of weeks ago when slfcllednowhere posted about her casserole with potatoes on top, I've been wanting to make a shepherd's pie. The vegetarian kind, no doubt.

I used these ingredients:
A carrot
A celery stalk
A yellow onion
A can of green lentils
A can of mushrooms
1/3 a loaf of Gimme Lean vegan sausage
Potatoes. I don't know how many grams, sorry. Equivalent of ~10 new potatoes.
Ten cherry tomatoes
Four ketchup packets
Fresh parsley
Dried rosemary
Dried thyme
A glass of leftover red wine (I used Nero d'Avola)
One red chili pepper, seeds removed
Small amounts of ground cumin and asafoetida
Juice of 1/2 a lemon
Several tablespoons of nutritional yeast
Almond milk (just a splash)
Olive Oil
Salt and pepper

This is what I did:

I peeled and boiled the potatoes in salted water, with 1/4 of the carrot and a little bit of celery. Next time I'd leave out the celery, as it didn't mash like I imagined it would.

I sauteed the onion, carrot, and celery in olive oil, with a little salt. When the carrots started turning yellow, I added the Gimme Lean sausage and continued sauteeing. Washed and chopped up the mushrooms that came in a can (a houseguest left them here), added to the pan. Rinsed the lentils and added them, too. Added the tomatoes and ketchup (again, left by houseguest, and I didn't have tomato paste), also added a hefty splash of red wine from a bottle I opened two days ago. Chopped a big handful of parsley and added that, along with dried rosemary and thyme (I rubbed these into powders with my fingers as I added them). Added cumin and asafoetida, and let all this simmer.

I drained the potatoes and mashed them in a bowl with a spatula. To make them creamier and "cheesy," I mashed them a splash of almond milk, a hefty scoop of nutritional yeast, a couple tablespoons of olive oil, and the juice of half a lemon. The lemon made it sort of tangy; I love it, but I really love lemons.

The bottom layer: green lentils, chopped mushrooms, and vegan sausage. Made tastier with celery, carrots, herbs, and red wine.

Creamy mashed potatoes cover the "meaty" part. I used olive oil, almond milk, nutritional yeast, and lemon juice to make them creamy and a little tangy.

The lentil mixture became the bottom layer, and the potatoes became the top layer. I used a fork to make it prettier, then roasted the whole thing for 20 minutes at 170 degrees Celsius. Then I turned on the broiler for another ten minutes.

It was the best shepherd's pie I ever tasted. Am I allowed to say that?

I ate too much, and still have lots of leftovers. 10/10, would pie again. Who needs a recipe when you're feeling inspired?

[User Picture]From: mrputter
2014-12-06 10:24 pm (UTC)
> Who needs a recipe when you're feeling inspired?


(nom nom nomf*)

* Which is to say, of course, that it looks & sounds awesome. I should make more phood posts.
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[User Picture]From: chu_hi
2014-12-06 10:38 pm (UTC)
I've had your "Gingerbread Cookies of Catan" open in a tab for days! I keep looking at them in awe.
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[User Picture]From: mrputter
2014-12-09 04:40 am (UTC)
Ha. Thanks. (^_^)

But well, y’know. I was thinking more along the lines of a “making food” post, than a “made food” post.

And luckily enough, making food happens to be something that I, as the proud owner of a gastrointestinal tract, need to do with some regularity!

So yeah. there’s one there now.
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[User Picture]From: chu_hi
2014-12-19 01:39 am (UTC)
It made me want arancini. Terrific post.
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