They have the best recipes.
In fact, my mother-in-law gave me a whole stack of last year’s magazines to peruse and seek out new vegetarian recipes. Now Canadian Living has made searching for their vegetarian recipes easier by including a selection of delicious sounding meals in their newest “tested til perfect” cookbook The Vegetarian Collection. Even though I have secured a copy of this cookbook that doesn’t mean I won’t continue to flip through the old magazine editions! Plus, this cookbook does not feature any deserts, so those old magazines will come in handy.
I had been eyeing this cookbook for a few weeks in Coles bookstore downtown.
Should I pick up, or shouldn’t I?
Then one day while looking through cookbooks in Winners I found a copy of the coveted cookbook for only $14.99. Well, that settled it.
It was tough for me to decide on the first recipe that I would make from my newest acquisition. Would it be Rustic Spinach and Feta Galette, Squash Couscous, or Smoked Cheese Risotto? Instead I decided on an adaptation of the Canadian Living version of vegetarian shepherd’s pie.
With a mix of yam and potato for the topping and a stew of lentils and veggie ground round beneath this shepherd’s pie was absolutely delicious. I must confess it beat the pants off of a shepherd’s pie recipe that I posted previously. This one takes a bit longer to make, so if you have time to spare give it a try. Though you could use canned lentils instead of dried one to speed things up.
I think the mix of yam and potato with the grated cheese on top is what makes this shepherd’s pie so fantastic !
Vegetarian Shepherd’s Pie
2 tablespoons of olive oil
1 large onion, diced
1 stalk celery, diced
1 carrot, peeled and diced
3 cloves garlic, minced
1 cup dried brown lentils, soaked overnight then rinsed and drained (or one can of lentils)
1 340g package of Yves Veggie Ground Round
2 teaspoons ground cumin
2 teaspoons dried oregano
1 -28 ounce can of crushed tomatoes
1 cup of water
2 zucchini diced
4 (1 kg) russet potatoes, peeled and cut into 2 inch dice
4 (1 kg) yams, peeled and cut into 2 inch dice
1/3 cup of milk
3 tablespoons plain yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups grated cheddar cheese
- In a large pot heat the oil over medium heat and add the onions, celery, carrot and garlic. Cook until softened, about 6 minutes.
- Add lentils, cumin, and oregano and cook for 3 minutes
- Stir in tomatoes and water and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
- Add the zucchini and cook for 30 minutes more until the lentils are tender. If you are using canned lentils cut the cooking time at this point to 10 minutes.
- Add the Veggie Ground Round and stir to mix.
- While the mixture is cooking add the potatoes and yams to a large pot of boiling water and cook until tender, about 20 minutes.
- Preheat the oven to 375°C
- Drain the potatoes and yams and rinse the pot. Return the potatoes and yams to the pot and mash with milk, yogurt, salt and pepper.
- Add 1/2 cup of grated cheese to the potato-yam mash
- Scoop lentil mixture into a 9 x 13 baking dish and spread the potato-yam mash on top. Top with the remaining cheese and bake at 375°C for 30 minutes