I’ve been really busy cooking this week! Even though I’ve mostly been eating leftovers from when Cory was here last weekend, I’ve made granola and raw cookies this week to eat for breakfast and snacks. Speaking of those raw cookies I made…
I think I’ve almost made everything I posted in my first Fabulous Friday post!
This is one of the recipes I tried from that post. It takes a bit of time to make, but it’s great for serving multiple people or for eating leftovers!
TAMALE SHEPHERD’S PIE ACCORDING TO THE HEARTY HERBIVORE
Adapted from the PPK
5 large red potatoes, unpeeled, cut into 1 inch cubes
1/2 cup unsweetened almond milk
2 Tablespoons olive oil
Lime zest from 1 lime
1 teaspoon salt
1 large white onion, diced
1 large red bell pepper, seeded and diced
4 cloves garlic, minced
1 (12 oz.) container white mushrooms, sliced
1 cup fresh cilantro
4 Roma tomatoes
1/2 cup frozen corn kernels
1/4 cup water
3/4 teaspoon salt
1 teaspoon cumin
1/2 teaspoon crushed red pepper
4 hand fulls tortilla chips
Lime juice from 1/2 a Lime
3 cups black beans, drained, rinsed, and microwaved for 1 minute
Hot Sauce (to taste)
Preheat oven to 350F.
Place potatoes in a large stockpot and submerge in salted water. Cover and bring to boil. Once boiling, reduce heat to low and allow to cook for 25 minutes (or until potatoes are tender).
Meanwhile, Preheat a second stockpot over medium-high heat with olive oil. Saute onion and pepper until pepper is softened (about 10 minutes).
Add garlic and saute until you can smell the garlic (about 30 seconds).
Add mushrooms and cilantro and cook until mushrooms are tender and moisture is released (5 minutes). Mix in tomatoes, corn, water, salt, cumin, and red pepper flakes. Turn heat to high and cover the pot, stirring occasionally. Cook for 5 minutes until corn is completely thawed.
Crush tortilla chips with hands and add to the mixture. Mix well. Taste and add salt as needed. Mix in lime juice and hot sauce (if using).
Reduce heat to low. Fold in black beans and reduce heat to low until you’re ready to assemble the pie.
Drain potatoes and immediately transfer them back to their stockpot. Using a potato masher or a large spoon, begin to mash potatoes and slowly mix in milk, olive oil, lime zest and salt. The lime flavor should be relatively strong.
To assemble, spread stew evenly into a lightly greased 11X13 glass casserole dish. Add potatoes on top of the stew in dollops. Using a spatula, spread out the potatoes evenly, being careful not to mix them with the stew.
Bake for 30 minutes, until potatoes are lightly browned. Serve hot.
Like I said earlier, this recipe is great because it can feed several people. The lime zest really sets the potatoes apart from the stew and the red peppers give the stew a little kick.
The mushrooms are cooked just enough and add a bit of texture to the stew. Finally, the red potato peels blend the lime flavored potatoes and the tamale stew together to create the perfect casserole.
This is my last official day of Lent! Tomorrow is Good Friday, and since I’ll be at work all day, I doubt I’ll eat any sweets. I’ll probably save my sweet tooth for the awesome cheesecake I’m making when I get home to my parents’ house!
Even better news: tomorrow is Fabulous Friday! Be sure to check out my favorite things from around the web.
- Shepherd’s Pie Made Easy (answers.com)
- Vegan Shepherd’s Pie (spicesandspackle.com)
- A Pie of a Tamale (mybestcookbook.wordpress.com)