Kristen's Recipes


Title:   Shepherd's Pie Without the Sheep
Category:   Main Dishes - Clean (Only natural/organic ingredients), Vegetarian
From:   Eat Clean Diet
1 t extra virgin olive oil
1 medium onion- peeled and chopped
2 ribs celery- trimmed and chopped
4 cloves fresh garlic- passed through a garlic press
3/4 c bulgur or wheat berries (or buckwheat or brown rice)
1 t crumbled dried oregano
1 t crumbled dried basil
1 t crumbled dried parsley
Pinch red pepper flakes
1 1/2 c low-sodium vegetable stock or water
1 c canned stewed tomatoes
2 sweet potatoes
1 c chickpeas- drained and rinsed
1 c frozen edamame
Sea salt and fresh ground black pepper
Directions:   1. Preheat oven to 400F. In a large skillet heat olive oil. Add onion, celery, garlic, grain choice, oregano, basil, parsley and red pepper flakes. Cook until onion and celery become soft- about 5 minutes. Add stock or water and tomatoes. Allow mixture to come to a boil. Reduce heat and cover. Cook until the bulgur or grain you are using is tender.

2. Scrub sweet potatoes and cook. You can do this in the microwave (depending on the size about 4 minutes) or bake them in the oven (about 45 minutes at 450F). Let cool when done.

3. Add chickpeas, edamame, and salt and pepper to the tomato and grain mixture. Stir well. Place all these ingredients in a prepared 6-quart casserole dish. Slice the cooked potato on top. Season with salt and pepper. Bake in over for about 15 minutes.
Makes:   4 servings