I don’t know about you, but I had an energetic weekend full of cooking, organizing, and socializing. Until my head hit the pillow each night, I don’t think I sat down on Saturday or Sunday for a minute! Except for when I was blogging and responding to comments on this post, I guess I sat down then.
An when I was on Facebook. I sat down then too. In fact, someone on FB this weekend asked me if I knew of any real entrees that didn’t include tofu. I immediately thought of this recipe that I knew I would be posting soon. It comes from HGK contributor Jill, and here’s what she has to say about it:
“I was looking to make a hearty dish for a cold winter night. Since Shepard’s Pie is typically lamb (hence the name Shepard) I thought it was more appropriate to call it Farmer’s Pie. Chock full of lentils and veggies and topped with sweet potatoes, it blends savory and sweet in a perfectly delicious way. I made it for a group of people (all foodies) who devoured it. My husband loved it too. He said that it was absolutely his favorite dinner ever! It’s now officially in my regular rotation. Very easy to make!”
I was one of the so-called-foodies that tasted the Farmer’s Pie and I can vouch for Jill’s enthusiasm about it. It’s a winner! Of course, I would double all of the ingredients (except for the maple syrup) and bake it into a 9″x13″ casserole.
Shepherd’s Farmer’s Pie