Warm & Hearty Weeknight Shepherd’s Pie

Baby, it’s cold outside!

Love can warm you all the way through, and so can warm & hearty weeknight shepherd’s pie.

I needed something to stick to my bones. Meat and potatoes were what I needed, with a dash of fresh herbs for flavorful measure.


4 oz. ground meat (I used venison. Hey, it’s antibiotic free!)

1 t whole wheat flour

1 T nondairy milk

1 T Worcestershire sauce

1/4 cup veggies of choice (peas, carrots, and chopped onion for me)


1 medium potato

1/4 T nondairy milk

1 t Neufchatel cream cheese

1 t crushed garlic

onion powder


optional: 1/2 t vegan butter


-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-In a small skillet, brown meat. Drain any grease. Add in ingredients 2-6 until veggies are tender and a little gravy warms. Remove from heat.

-You can prepare the potatoes while the meat browns by microwaving a diced potato for about 4 minutes. Once very soft, smash with fork; mix in ingredients 8-11. Set aside.

-Pour meat and veggies into ramekin. Spread mashed potatoes over the top ’til smooth. Top with butter and rosemary.

-Bake for about 10 minutes or until butter melts and the potatoes are a little crisp on top. Serve warm.

Chicken Pot Pie


One very cool evening, I needed something that would “stick to my ribs.” I thought pot pie.

By now you know I wouldn’t cave in for a frozen Banquet pot-pie hockey puck. Oh, no. Like I said, I wanted something that would stick to my ribs, not the lining of my insides. (Yuck!)

So I adapted this chicken pot pie from Food.com because it didn’t require too much “healthification.”

It was very good.

Vegetarians, you could easily manipulate this for yourself by omitting the chicken and using vegetable broth instead of chicken broth.

A very good recipe, indeed. One to save for the colder evenings to come.



2 T onions

1/4 t garlic clove

1/4 cup low-sodium chicken broth

1 cup veggies of your choice (potatoes, carrots, green beans, corn, etc.)

2-4 T non-dairy milk

1/2 T whole-wheat flour

1/2 cup cooked chicken breast (shredded or chopped)

Fresh parsley, basil, thyme, and black pepper


1/4 cup whole-wheat or spelt flour

pinch of ground sage, baking powder, and salt

1/2 T butter

2 T non-dairy milk


1. Preheat oven to 400 degrees. Lightly grease a ramekin and set aside. Then, in a large saucepan, saute onions and garlic over medium heat until tender, about 5 minutes (use oil or cooking spray).

2. Add broth and veggies. Bring to a boil ’til about half of the liquid is absorbed, then reduce heat to low heat. Simmer for 1o minutes, partially covered.

3. Meanwhile prepare the biscuit crust by mixing all dry ingredients in a small bowl. Then cut in butter until you’ve made coarse, doughy crumbs. Stir in milk.

4. Form dough into a ball. On a lightly-floured surface, roll out to the size and thickness you like (or whatever will cover your ramekin).

5. Remove simmered veggies from heat. Mix in milk and flour along with chicken and herbs. Stir well.

6. Pour into ramekin and place dough on top of the chicken mixture.

7. Bake at 400 degrees for about 20 minutes or until crust is golden brown. Let stand for 5 minutes. Enjoy warm.