Vegetarian Shepherd’s Pie ( made from leftover quinoa chili)

I grew up eating Shepherd’s Pie. It was not my favorite, to be honest I have never had a Shepherd’s pie I could say was my friend. LOL. But I had leftover Vegan Quinoa Chili and was trying to do something with it instead of eating leftover chili. Well honey, I think I put my foot in this, because this version of Shepherd’s pie I am totally feeling.  I took my leftover chili, put it in one of my little cask iron skillets and took some sautéed mushrooms, creamy polenta, added a little mozzarella, baked it on 450  until golden brown and BAM, you have Vegetarian Shepherd’s pie.  I am eating this skillet as I am typing, so bear with me. LOL.

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Vegetarian Shepherd’s Pie
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Vegetarian Shepherd’s Pie
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Yummy Mushrooms

First things First:

The Quinoa Chili

1/2 cup quinoa, rinsed

1 1/2  cup water ( the 1/2 cup will be added at the need, based on your preference of thickness of the chili)

1 tablespoon olive oil

1 small onion,chopped

3 cloves garlic, minced

1/4 cup poblano peppers, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 (15 ounce) can organic dark red kidney beans, drained and rinsed

1 (15 ounce ) can tomato sauce

3 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1/2 tablespoon smoked paprika

1 teaspoon cayenne pepper

Salt and black pepper, to taste

Directions:

1. In a medium sauce pan, combine the quinoa and 1 cup of water.Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender about 4-5 minutes. Stir  in garlic, poblano peppers and bell peppers. Cook until vegetables are tender.

3. Add  kidney beans, tomato sauce and 1/2 cup of water, a little at a time based on your preference of thickness.  Stir in the cooked quinoa. Season with chili powder, cumin, smoked paprika, garlic powder,  salt, and black pepper. Simmer chili on low for about 20 -30 minutes. Serve warm.

For the Shepherd’s Pie, set aside enough chili to coat the bottom of a mini skillet. I used about 1 cup. If you are making more, set aside enough chili for each skillet.

Vegetarian Polenta

1 1/2 cups of polenta

4 cups of water

1 tbsp olive oil

2 cup of mozzarella cheese, ( leave  1 cup of topping the pies, especially if you are making 2 or more Shepherd’s Pie skillets)*

Dash of black pepper and salt to taste

Directions:

Bring water to a boil. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. Add the cheese, black pepper and sea salt. Stir throughly. It should come away from sides of the pan.  Remove from heat and set aside.

Shepherd’s Pie Skillets

What you will need: Mini skillets or you can use a Medium size skillet if you are using more of the chili to make a family size portion.

1  – 1  1/2 cup  Quinoa Chili per skillet ( you can use more or less, if you desire. The idea is  to cover the bottom of the skillets.) 1/2 cup  Vegetarian Polenta

1cup of organic baby bella mushrooms, diced

1 tbsp olive oil

Directions:

In a sauté pan add the olive oil . Saute the diced baby bella mushrooms on medium heat until they are tender. In your desired skillet, first add the chili. Top the chili with your Vegetarian Polenta. Sprinkle cheese on top. Place in a 450 degree oven until the cheese is melted and golden brown, about 5-7 minutes.  I like to serve these in the mini skillets. They make a wonderful presentation.

* This can easily be a Vegan dish, just do not add the cheese, but still back the polenta in the oven until it is golden brown on top.

Posted by

Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

3 thoughts on “Vegetarian Shepherd’s Pie ( made from leftover quinoa chili)

  1. I really love your blog, your posts are all so beautiful! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤

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