Shepherd's Pie

I have to admit that we haven't been to the grocery store in quite a while (almost two weeks... that's really long for me!) and we have to be creative with what we can make into a meal. Looking through the fridge and cabinets, I had the following basics hanging around:

• celery
• carrots
• loads of potatoes (still from my CSA)
• onions
• some frozen veggies
• dried lentils
• herbs
• fresh cranberries

So, what can you make with those? Tons of things! Since it was cold and we were hungry, I decided to put together a fast shepherd's pie. (using pretty much everything in the fridge except for the cranberries)

Here's the recipe, but feel free to substitute with any kinds of veggies that you have in the house. Frozen, fresh, canned, anything will work!

Jessi's Shepherd's Pie

Serves: 4

Ingredients

2 lbs potatoes, scrubbed and cut into quarters (I leave the skin on)

1 cup veggie broth or milk of your choice

1 TB chives (half for mixing in the potatoes, half for sprinkling on top)

1 onion, diced

2 celery stalks, chopped

2 carrots, chopped

1 pepper, chopped (I used a poblano because we like it spicy, but you could also use any kind)

1/2 cup corn

1/2 cup lima beans 

1 TB herbes de provence

1 TB thyme

1/2 bunch of kale, leaves removed from the stem and roughly chopped (or whatever greens you have like collards, chard, etc)

1 cup dried lentils, cooked 

2 TB cornstarch or arrowroot powder

Salt and pepper to taste

Directions

1. Heat oven to 350 degrees. 
2. Put potatoes in a large pot of boiling water and cook until soft (about 15 minutes). Drain potatoes and put into a large bowl. Add enough veggie broth to allow you to smash the potatoes until they are the consistency you like for mashed potatoes. Add 1/2 TB of chives, salt and pepper to taste, and mix into potatoes. Set aside.
3. While the potatoes are cooking, heat a large skillet over medium-high heat. Add onions, celery, carrots and peppers. Sauté 10 minutes, adding 1 TB of veggie broth or water at a time when the veggies start to stick.
4. Add corn and lima beans to the mixture in the skillet. Cook for 5 minutes. If the veggies are frozen, cook until thawed.
5. Add herbes de provence and thyme to the skillet, cook for 30 seconds. 
6. Add kale and cooked lentils to the skillet. Mix the cornstarch with just enough water to make it liquid and pour into skillet. Stir and cook for another minute. If the mixture in the skillet is sticking or looks too dry, add veggie broth to give it a little moisture.
7. Pour veggies into a baking dish. It will be a tight fit in an 8x8 and a little thin for a 9x13. I used an 8x11 ceramic dish. Spread potatoes over veggies until they are covered. Sprinkle with remaining chives. Sprinkle with salt and pepper to taste.
8. Put in oven for about 30 minutes, or until the potatoes start to crisp over to your liking.
9. Remove from oven and let it sit for a few minutes before serving. 
10. Enjoy!