Shepard’s Pie

3 potatoes, boiled and mashed
12 oz bag of frozen mirepoix
16 oz bag of frozen vegetables (my bag contained 7 veggies)
3 cloves of garlic
1 zucchini, chopped
1 cup vegetable broth
2 tablespoons whole wheat flour
2 tablespoons tomato paste
1 teaspoon Worcestershire Sauce
2 teaspoons rosemary
1 teaspoon thyme

Heat water and boil chopped potatoes until soft. While potatoes are boiling heat mirepoix mixture, add frozen vegetables and zucchini. Pour vegetable broth into the vegetables and stir in whole wheat flour, tomato paste and Worcester Sauce. Once you have your sauce mixed into the vegetables add the rosemary and thyme.

Drain boiled potatoes and mash. Stir in some unflavored soy milk, 1 tablespoon of garlic, 1 tablespoon of nutritional yeast and pepper. NOTE: I used a mixer to get a nice, smooth consistency in the potatoes. I also left the skins on.

Pour vegetable mix into 9×13 Pyrex pan and spread evenly. Scoop mashed potatoes into pan, smoothing as you go. Top with a sprinkling of paprika. Heat the oven to 400 and cook for 15 minutes.

SOURCE: Inspired by Sharon Basner Oliver from the McDougall Group on Facebook

Michelada – Remixed

As I wrote a few days back I mixed my first Michelada. I knew of the drink, but looking at the ingredients, it just did not look like something I would find refreshing. How wrong I was. I used Pacifico, as this recipe called for. In my opinion, this “light” beer has a bit of a bitter taste, but it still worked out as the main liquid in the beer.

Yesterday I decided to pick up some Modelo Especial, which is a a bit smoother drinking beer. I was trying to offset a bit of the beer taste that as present when I first poured my Michelada. I also picked up some Maggi Seasoning Sauce (jugo sazonador). Usually used to create a broth, this was a salty liquid similar to Worcestershire sauce, but without all the spiciness.

My pour yesterday consisted of a 12 ounce can of Modelo, 6 ounces of Clamato (I still had the picante flavored in the refrigerator), two dashes of Worcestershire sauce, lime juice, El Yucateco Habenero Hot Sauce, a few dashes of Maggi Seasoning and Tajin Fruit Seasoning.

I covered the rim of the glass with the Tajin. Over ice I combined the Worcestershire, sauce, lime juice, hot sauce and the Maggi Seasoning. Once mixed I poured the beer and the Clamato together. I mixed it together and tasted.

I consider this a much better mix. What was better about it? There was a spicy aftertaste after downing a cold swallow of the Michelada. The spice stayed with you for a bit, which was nice. Also the fruit season of the Tajin was a nice flavor with the actual drink. I think I have greatly improved my Michelada. I would like try a darker beer, for example Negro Modelo and see how the flavors come together. The other option would to vary the hot sauce based on the Scoville scale.