Would you believe that I have ANOTHER recipe for you today? And, get this, it’s not dessert!
So last week I was over-focusing on the fact that my son really doesn’t eat vegetables.
And while I am aware that most children don’t love their produce, I have decided it is slightly unacceptable that my son doesn’t make more of an effort to let a few vegetables pass through his lips.
He is a really good eater. Always has been. He has a growing boy’s appetite and has never been finicky or picky.
He will try things and get adventurous but the veggies remain our struggle.
Then I remembered Amy’s Organic Shepherd’s Pie.
Loaded with organic vegetables, meat-free and topped with mashed potato, I started stocking my freezer with this Shepherd’s Pie when he was a baby because he loved it.
He looks clean here but trust me, we could have won messiest kid in a high chair award if such an award existed.
Not only was he famous for putting the food in his hair, this kid had a knack for taking pieces of food and shoving them into the little crevices of the Peg Perego Prima Pappa high chair which could rarely be removed.
Lately I have forgotten to keep this Shepherd’s Pie stocked in the freezer. Does that happen to you?
Like, you go through phases of buying the same things over and over and then one day, with no rhyme or reason, you just stopped buying the item and forget all about it.
It’s been a good six months since that Amy’s Shepherd’s Pie has been in my freezer which means it’s been a good six months since my son has eaten his veggie-loaded Shepherd’s Pie.
Having this realization last week when I was short on time and couldn’t get to the store, I realized I could make the vegetarian Shepherd’s Pie myself.
Sort of from scratch but not really AND pull it together super quick!
Enter Amy’s Organic (Light In Sodium) Lentil Vegetable Soup.
Basically the same thing as her Shepherd’s Pie filling (but not because the soup is lentils and the pie I think is chick peas but go with it).
The genius that I am decided to dump the can of soup into a loaf pan, add some spices, a serving of chick peas, a drop of tomato soup and marinara sauce for added flavor and then top it all off with mashed potato.
You do not have to add the tomato soup by the way if you don’t have any. I had a container of it opened and wanted to make use of it.
As for the mashed potato, since my time was limited, all I did was quickly scrub a regular potato, throw it in the microwave for a few minutes and then mashed it with a fork, a drop of Earth Balance and then crumbled it on top of soup mixture.
I wanted to use a sweet potato but didn’t want to push my luck with him just yet.
Placed in the oven for about half an hour, the potato gets all crispy on top yet remains mushy as it sits on top of the veggie-loaded tasty filling.
One pan is enough for two people but if you have a hearty appetite, you could eat the whole thing and not stress it because it’s super healthy and packed with valuable plant-based nutrients.
Is this not perfect for Meatless Monday or what?
What’s one food you can think of that you suddenly stopped buying without realizing?
When you were a kid, did you eat vegetables? Which ones?
If you have children, are they picky eaters? Is the high chair a disaster for you to clean every day?