Yesterday I was on a cooking/baking frenzy.

But today it is back to work and then straight to the grocery store after work because I didn't do that little bit of wonderfulness on my days off. So tonight's dinner will probably be anything the guys can dream up on their own. Last night's dinner was Italian inspired cottage pie. It is comfort food at its finest. My darling husband ate two large bowls! I love soups, stew and savory type "pies" on cold and blustery days. This recipe fit the bill.

(the picture does not do it justice!)

Italian inspired Cottage Pie

Mashed potatoes

6 medium-ish russets
scrubbed, peeled, diced and boiled until fork tender, drain and place back in pan. Add 4 cloves minced garlic, about 4 T margarine and 1/2 cup almond milk (add more milk if too thick) Mash until light and fluffy. Add salt and pepper to taste.

Filling

1 to 2 T olive oil
2 lbs tempeh (diced)
2 large onions, chopped
5 cloves garlic, chopped
4 carrots, thinly sliced
1 1/3 cups green beans (cut into 1" pieces)
4 or 5 cups cut up kale
1 14 oz can diced tomatoes
1/2 cup burgundy ( I used malbec this time but whatever you use make sure it is a wine you would enjoy on its own. If it tastes bad in the glass it will taste bad in your recipe!)
2 T balsamic vinegar
1 T dried parsley
2 t dried basil
1 t dried thyme
1 t dried rosemary
salt and pepper to taste

A bit of parsley to sprinkle on top of pie before baking


Heat oven to 350f
Saute onions, garlic, and tempeh in olive oil over med high heat until onions start to get soft. Add a bit of water if things start to stick. Add carrots, green beans, kale and tomatoes (include juice) and continue to saute until all veggies are fork tender but not completely done (they will finish cooking in the oven). Add remaining ingredients, stirring well to blend and reduce heat and let simmer until completely heated through. Taste and add salt and pepper as needed. Place filling in a large oiled casserole dish. Spread mashed potatoes over filling, covering the entire top, right up to the edges. Sprinkle parsley on top of potatoes. Place in preheated oven and bake for 25 to 30 minutes.

Like most cottage type foods this pie lends itself well to adaptation. Use whatever veggies you have in the fridge. Peas, spinach, corn, asparagus...whatever sounds good to you. A great way to use up what's in your veggie bin!

Vegan tested, omni approved. ; )