We had mashed sweet potatoes leftover from Thanksgiving, and we decided to try this vegetarian shepherd’s pie recipe from The Kitchn: http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683. This recipe creatively uses steel-cut oats as part of the filling, which lends a meaty texture to the dish. We made the following modifications: first, instead of 1 lb cremini mushrooms, we used ½ lb cremini and ½ lb portobello (1 portobello mushroom). Second, in lieu of one large raw carrot (chopped), we used about 1 cup of chopped, oven-roasted carrots, parsnips, and shallots. Third, instead of red wine, we used red wine vinegar. Fourth, although the original recipe called for vegetable stock, we used chicken broth. Fifth, instead of smoked paprika, we used smoked chipotle powder. Sixth, we added 1 ½ tsp Worchestershire sauce to the filling. Finally, instead of preparing sweet potatoes for the topping, we used our mashed sweet potatoes (about five sweet potatoes). We liked this dish, but we found the smoky flavor a bit strong (perhaps it would have been different with smoked paprika). (Nov. 2015)
Cooking Adventures 