| more potatoes from the CSA|
Believe it or not, we don't cook with potatoes too often. It's hard to do because so many of our entrees are built around a starch already - rice, pasta, quinoa, etc. And then when you make potatoes as a side, you don't want all that starch, you know? Well, I WANT the starch, but probably shouldn't.
Anyway, I made this recipe up earlier today to use up some of the tiny, delicious red potatoes from the CSA. It was tasty and provided more support for an important cooking theory - everything is better with cream of mushroom soup.
LAZY WOMAN’S SHEPHERD’S PIE
Small red potatoes (about 3 cups)
1 cup dry lentils
1 large carrot, diced
Small onion
2 cups sliced mushrooms
Whatever other veggies you want (yellow squash, green peppers, green beans?)
½ cup or so of jarred red peppers, diced
2 cans cream of mushroom soup
Seasoning – pepper, garlic, Italian seasoning (or whatever kind you prefer)
1) In a large pot of boiling water, boil potatoes, lentils, and carrots for about 10 minutes with some salt. Drain.
2) While that’s cooking, mix together everything else in a big bowl. Add the drained potato/lentil/carrot mixture when done.
3) Spray the bottom of a casserole. Spread the mixture in the dish and bake at 350 for about 30 minutes. You may want to top it with some bread crumbs or crackers, too.
Anyway, I made this recipe up earlier today to use up some of the tiny, delicious red potatoes from the CSA. It was tasty and provided more support for an important cooking theory - everything is better with cream of mushroom soup.
LAZY WOMAN’S SHEPHERD’S PIE
Small red potatoes (about 3 cups)
1 cup dry lentils
1 large carrot, diced
Small onion
2 cups sliced mushrooms
Whatever other veggies you want (yellow squash, green peppers, green beans?)
½ cup or so of jarred red peppers, diced
2 cans cream of mushroom soup
Seasoning – pepper, garlic, Italian seasoning (or whatever kind you prefer)
1) In a large pot of boiling water, boil potatoes, lentils, and carrots for about 10 minutes with some salt. Drain.
2) While that’s cooking, mix together everything else in a big bowl. Add the drained potato/lentil/carrot mixture when done.
3) Spray the bottom of a casserole. Spread the mixture in the dish and bake at 350 for about 30 minutes. You may want to top it with some bread crumbs or crackers, too.
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