from our own Chef Courtney:

Join in on February 7 at 5pm for our monthly vegan cook-along! This month, we’ll be cooking up a plant-based shepherd’s pie. You’ll need a 9x13 baking dish (or something 2 quarts-ish), a large pot for boiling the potatoes, and a large saucepan to make the filling. Gather the following ingredients and we’ll make dinner together! (Non-cookers also welcome to join in for the sparkling conversation!)

MASHED POTATOES

·         3 pounds yukon gold potatoes, partially peeled (thoroughly washed)

·         3-4 Tbsp vegan butter

·         Sea salt and black pepper (to taste)

FILLING

·         1 Tbsp olive oil

·         1 medium onion (diced)

·         2 cloves garlic (minced)

·         2 Tbsp tomato paste (optional)

·         1 healthy pinch each sea salt and black pepper

·         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

Find us on Zoom here: https://us02web.zoom.us/j/82718428336 or call in via phone:

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+1 346 248 7799 US (Houston)

Meeting ID: 827 1842 8336