Guest guest Posted November 25, 2009 Report Share Posted November 25, 2009 Sweet Potato-Polenta Sheperd’s Pie Crust: recipe from McDougall 1 cup cornmeal 1/2 tsp sage 1/4 tsp cumin 1/2 tsp chili powder 4 cups cold water Combine dry ingredients in a saucepan; stir in the water. Cook, stirring constantly, until very thick. Pour into a non-stick baking dish and bake at 425F for thirty minutes. Remove from oven and let rest for thirty minutes. Meanwhile, prepare the filling and spread it on the crust. Bake at 350F for thirty minutes. PLEASE be aware that I usually don't follow a written recipe, so FEEL FREE to alter as fits your taste and available ingredients. I won't include all these items myself. I have made this without a crust, baking it for 45 minutes. It can also be done with Russet or red potatoes- I would then use sliced or shredded carrots instead of cauliflower. Filling: 5-6 large sweet potatoes- wash, wrap in foil, and bake for 30-45 minutes. Peel and mash, adding half-cup rice milk (or soy, if you prefer) Tablespoon flax meal 1-2 mashed bananas (for firmness) Dice/slice/chop, and saute in some type of wine vinegar and garlic, with herbs as desired: one yellow or white onion half red bell pepper 1/2 cup mushrooms one cup green peas, green beans, or broccoli 1/2 cup cauliflower one cup yellow corn kernels or baby top corn one cup cooked/canned black beans, rinsed option- can of sliced water chestnuts, drained Enjoy! DDP Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 25, 2009 Report Share Posted November 25, 2009 Thanks! I can't wait to try this! :-) danieldale Wednesday, November 25, 2009 11:55 AM Sweet Potato-Polenta Shepherd's Pie Sweet Potato-Polenta Sheperd’s Pie Crust: recipe from McDougall 1 cup cornmeal 1/2 tsp sage 1/4 tsp cumin 1/2 tsp chili powder 4 cups cold water Combine dry ingredients in a saucepan; stir in the water. Cook, stirring constantly, until very thick. Pour into a non-stick baking dish and bake at 425F for thirty minutes. Remove from oven and let rest for thirty minutes. Meanwhile, prepare the filling and spread it on the crust. Bake at 350F for thirty minutes. PLEASE be aware that I usually don't follow a written recipe, so FEEL FREE to alter as fits your taste and available ingredients. I won't include all these items myself. I have made this without a crust, baking it for 45 minutes. It can also be done with Russet or red potatoes- I would then use sliced or shredded carrots instead of cauliflower. Filling: 5-6 large sweet potatoes- wash, wrap in foil, and bake for 30-45 minutes. Peel and mash, adding half-cup rice milk (or soy, if you prefer) Tablespoon flax meal 1-2 mashed bananas (for firmness) Dice/slice/chop, and saute in some type of wine vinegar and garlic, with herbs as desired: one yellow or white onion half red bell pepper 1/2 cup mushrooms one cup green peas, green beans, or broccoli 1/2 cup cauliflower one cup yellow corn kernels or baby top corn one cup cooked/canned black beans, rinsed option- can of sliced water chestnuts, drained Enjoy! DDP [The entire original message is not included] Quote Link to comment Share on other sites More sharing options...
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