Marisa's Healthy Kitchen

When the temperature drops we just want warm and cozy foods (yet I am always happy with a Kale Salad!).  This one was great and warmed us right up!

Michael has always apprecaited a good Shepherds Pie so I have made a few Veg variations on them over the years. This one was super good because of our shared love of polenta!

Polenta Shepherds Pie

Filling
1 lb veggie crumbles
1 onion, chopped
3 cups mushrooms, chopped
1 cup frozen mixed vegetables
2 cups mushroom gravy – recipe below
cumin, salt & pepper, to taste

Polenta

1 1/2 cup water
1/2 cup unsweetened almond milk
1/2 cup polenta
1 tablespoon Earth Balance
2 tablespoons fresh herbs (I used basil, parsley, oregano)
salt, to taste
havarti or parmesan cheese (optional)

1. Saute onion until translucent, then add veggie crumbles and mushrooms and cook 5 more minutes.
2. Add frozen veggies and cook until thawed. Add cumin, salt & pepper and gravy.
3. Bring to a boil and then reduce heat to low.
4. Meanwhile begin polenta, bring almond milk, water, earth balance and herbs to a boil.
5. Slowly whisk in the polenta and continue to stir until thick, a few minutes. Remove from heat. If adding cheese do so now, stirring till melted.
6. Oil a casserole dish and pour filling mixture in.
7. Top with polenta and smooth with a spatula.
8. Bake for 30 minutes in a 350 deg oven. Let sit for 5 minutes before serving.

Mushroom Gravy

3/4 cup white or button mushrooms, chopped
1 yellow or white onion, chopped
1/4 cup earth balance
2 1/2 cups vegetable broth
2 tablespoons tamari
1/4 cup flour
1/2 tsp each of sage, thyme and marjoram
salt and pepper, to taste

1. In a large skillet, melt the earth balance and add onion and mushrooms. Saute for just a minute or two over high heat.
2. Reduce heat to medium and add vegetable broth and tamari. Slowly add flour, stirring well to combine and prevent lumps. Bring to a simmer and then reduce heat.
3. Add spices, salt and pepper, stirring regularly for 8-10 minutes until gravy thickens.