Shepherd’s Pie

Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, parsnips, and carrots.

shep pie

Recipe by Victoria Granof in Cookie, October, 2007


  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute half with another ground meat)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh or dry rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk (any fat content)
  • Kosher salt to taste

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Pickled Corn and Peppers

From the Food Network

Time: 30 minutes
Yield: 1 quart


1 1/3 cups apple cider vinegar
2/3 cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
1/2 green bell pepper, cut into 1/2-inch strips
1/2 red or orange bell pepper, cut into 1/2-inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeno peppers, thinly sliced

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Sweet Potato Greens and Rice



2 bags fresh potato greens (4 Cups pressed down)
1 lb peeled shrimp
3 lbs chicken and beef
1 C smoked turkey
2 medium onion (chopped)
1 1/2 tsp salt
2 tsp seasoned salt
1/4 tsp ground black pepper
Baking soda
1 C cooking oil
2 Cookspoon oil
2 Maggi Chicken Soup (optional)
1 or 2 pods hot pepper (optional)

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Portuguese Kale and Potato Soup

From Gourmet, 1990

Makes about 10 cups, serving 8 to 10



1 pound russet potatoes
2 garlic cloves, minced
1 1/2 cups finely chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces (The Portuguese sausage linguica is also great in this recipe and easy to find in the Boston area)
3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
1 pound red potatoes

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This classic Middle Eastern dish is easy, delicious, and vegan. It can be used as a dip or a spread.babaghanoush

Total Time: 45 minutes
Yield: 4 servings (1/3 cup) – Allandale recommends you double the entire recipe because you’re bound to want more!

Recipe by Ellie Krieger

1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish (optional)
2 tablespoons tahini
2 tablespoons lemon juice

Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Curried Squash Soup

Originally posted on SimplyRecipes


  • 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash) – Can also use acorn, delicata, blue hubbard or any of your favorite squash.
  • Olive oil
  • 1 teaspoon butter
  • Salt
  • 1 large yellow onion, chopped
  • 2 teaspoons yellow curry powder
  • 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
  • A dash of ground cumin
  • 1 Tbsp minced fresh ginger
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/2 cup sour cream (can substitute plain yogurt)
  • 1/4 cup chopped fresh cilantro (can substitute parsley)

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Vegetarian Shepherd’s Pie with Acorn Squash

Originally posted on Washington’s Green Grocer.

acorn squash

1 acorn squash, cut in half and scraped of seeds
1 large butternut squash or 2 small ones, cut in quarters and scraped of seeds
1 bunch fresh spinach, chopped*
1 carton mushrooms, chopped*
1 bunch turnips, chopped with greens reserved (cut those up too)
4-5 potatoes (any kind)
1 onion
2+ cloves garlic, minced
1 bunch carrots, scrubbed and with skins on, chopped
1 8 ounce block sharp cheddar cheese (I use Organic Valley), grated
3 tablespoons sour cream
1 tablespoon butter
¼ cup milk
coconut oil (for roasting the squash and sauteing the greens and mushrooms)
salt/pepper (to taste)

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