Y3 – Day 246 – Sheperd’s Pie

Mountain Momma made a vegan Sheperd’s pie in a jiffy. No fat was added plus I used Bob’s Red Mill pure potato flakes, frozen organic mixed veggies for convenience and an organic can of lentils┬ábecause if you are stuck in a hilltop snowstorm or sudden, high altitude summer deluge, you need to have these sort of pantry items on hand, just in case, anyway.

DSC00460Filling or base foundation of veggies, including chopped organic red onion, black lentils and organic dried tarragon from our yard.

DSC00463Easy mashed potatoes using unadulterated – just dehydrated flakes, pink Himalayan salt, organic cloves and nutmeg for a kick of personality.

DSC00464Layer the smashed tubers over the veggies.

DSC00470Top with vegan shredded cheddar and bake at 450 till melted and hot.

If you want complete recipe details or a demo/tasting, reply to this post or e-mail, call or text me.

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