Healthy recipe of the week: shepherd’s pie

I have this cookbook that Pete doesn’t like. He doesn’t like it because it’s all vegan and in his words, “What’s wrong with meat?” (Quality meat anyway.)

I got the cookbook from a woman I interviewed about the 7th-Day Adventists’ diet. Many of them stay away from meat and dairy. I’ve only made a couple of things out of the cookbook (the other was zucchini creole), but last week was one of those things.

I made a shepherd’s pie for the first time ever. I used almond milk instead of regular milk and a black bean burger instead of actual burger. (The recipe says “burger substitute,” and we had the black bean burgers on hand.)

Here’s what it looked like:

It looks really yellow because 1 – I used Yukon Gold potatoes, and 2 – the lighting wasn’t great. The red stuff is tomato soup.

It was kind of bland and not my favorite thing ever, but it smelled good when I made it, and I like that it’s mostly veggies.

Here’s a bad picture of the recipe that you can cherish always: