scratch pasta

 prep 30 min

resting 30 min

2.5 c flour

4 large eggs

1 t sea salt

1 T evoo

Flour on work surface, make well. Add eggs, oil and salt to center. Break up eggs and incorporate until to have dough. If dry, add water.

Knead 8-10 min until smooth. (Can do all this in stand mixer with dough hook)

Wrap in clear wrap and rest 30 min.

Dust baking sheets with flour for noodles

slice dough into 4 pieces. Roll into oval, fold sides in to make straight edge.

Run through past roller 3 times 2, 3 on 3 and once on further levels. Lightly flour sheets before cutting into noodles.

Cook in boiling water 1-2 min.

Fresh pasta can stay in fridge 2 days.

vegan shepherd's pie

PREP TIME15 minutes

COOK TIME45 minutes

TOTAL TIME1 hour

Servings6

CourseEntree

CuisineBritish-Inspired, Gluten-Free, Irish-Inspired, Vegan

Freezer FriendlyNo

Does it keep?3-4 Days

Ingredients

FILLING

• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

• 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
• 3-4 Tbsp vegan butter
• Salt and pepper (to taste)

Instructions

• Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.
• Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave

Serving: 1 servingCalories: 396Carbohydrates: 72 gProtein: 17.7 gFat: 5.3 gSaturated Fat: 1.6 gTrans Fat: 0 gCholesterol: 0 mgSodium: 109 mgFiber: 19 gSugar: 4 g

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