sketch of Bob above the  recipe.


2 c. TVP ( Textured Vegetable Protein ) or 4 c. crumbled Vegetarian Soy burgers
4 c. hot water

Combine above and lightly cover; let mix rest for 15 minutes (skip this step if you are using already made up soy burgers).

2 T. canola oil
1 c. diced white onion
1 c. sliced cooked carrots
1 c. sliced mushrooms (your choice)

Heat large sauté pan over medium high heat and add oil. Allow oil to heat and then add onions, carrots and mushrooms. Stir to combine and allow to cook til onions are transparent and mushrooms are lightly cooked. Add below to pan and stir to combine.

1 can (14 oz.) organic diced tomatoes (including liquid)
1 can (12 oz.) organic tomato puree
1/2 t. dry sage
1/2 t. dry marjoram
1/2 t. ground black pepper
1/4 c. washed and dried fresh chopped parsley
1/4 t. or to taste finely ground sea salt
pinch or to taste ground cayenne pepper

Add the above mixtures together to make the filling. Cover and continue to cook over low heat til flavors are combined (about 20 minutes). Preheat oven 350°. Pour filling into a (2 quart) baking pan, spoon mashed potatoes (recipe below) over the top, place in oven and continue to cook til potatoes are bubbly hot (about 30 minutes).

Serve with steamed vegetable of your choice. We at Sweet Lorraine's serve this dish with broccoli and glazed parsnips


2 lb. washed Yukon gold potatoes (preferably organic)
1/3 c. extra virgin olive oil
1/2 c. fresh organic spinach finely julienned (called chiffonade)
2 t. or to taste sea salt
1/8 t. fresh ground nutmeg
ground pepper
(options: horseradish, sundried tomatoes, roasted garlic)

Place in a large pot and cover with cold water. Cover and cook til boiling, reduce heat to just under a boil and continue to cook til potatoes are tender (test by pricking a potato with a knife or fork - there should be no resistance (approximately 15-20 minutes). Drain but reserve approximately 1 c. of cooking water. Place in bowl of stand up mixer (if potatoes are large, randomly cut up with a knife). Start mixer slowly so that potatoes don't fly all over the kitchen and add olive oil. Gently add the hot cooking liquid til you get texture you like (do not over process or your potatoes will become gummy). Add spinach into hot potatoes and then salt and ground pepper to taste. Add any of the above options and set the mashed potatoes aside.

Sweet Lorraine’s Vegetarian Shepherd's Pie and Olive Oil and Spinach Yukon Gold Mashed Potatoes recipe is published in our October, 2014 Menu Minder, Issue #372.