Hello! Welcome back to The Stone Soup Cook! This week, I’m highlighting tomatoes in all their glory! On Tuesday, I featured recipes for tomato sauces; on Wednesday, I featured recipes for tomato salads and on Thursday, I featured recipes for tomato-based baked goods. This has been a really fun week, and I’m just getting started! Today, I’m going to share a great recipe for vegetarian shepherd’s pie; and next week, I’m going to take you though a terrific day of canning tomatoes with my friend, Em.
So let’s get cooking!
I first made vegetarian shepherd’s pie for a dear friend for her birthday several years ago. She and her husband and family are vegetarian and I enjoy challenging myself, a dyed-in-the-wool meat-eater, to come up with delicious and satisfying vegetarian meals to serve when we entertain them. If I do say so, this meal hit all the right marks–it’s delicious, filling and smells like heaven when cooking and serving. Best of all was the fact that my buddy’s husband had four–yes, four–servings of it. I counted. Now if that’s not a solid vote of confidence, I don’t know what is 😉
Serve vegetarian shepherd’s pie
for dinner as a main course, with a crisp, green salad and a lovely, earthy merlot to go with it.
Have a great weekend and tune in next week when I share ways to preserve tomatoes at the peak of their yummy ripeness that you can enjoy for the rest of the year!
Until then,
Peace, love and good food,
Keri
