I was so proud of myself for doing pantry checks and doing menu planning that I neglected a basic task. Check leftover levels.
It turns out we only had enough leftovers in the fridge for light lunches tomorrow and ham wraps. Not exactly the two days I had assumed.
No problem! I already had menu ideas for the Christmas leftovers in the freezer. Well, with one problem. I don’t want to do groceries until my next paycheque and all the recipes called for ingredients I didn’t have.
I decided to make the lamb shepherds pie but use lentils instead of carrots, celery, etc. Then I realized I could make a vegetarian cottage pie!
Well, within 15 minutes I went from missing pantry items to having everything I need.
This is my first time making the recipe so I was a little nervous when I saw this mush:
However, it did smell great so I topped it with mashed potatoes and cheese. This looks way more appetizing and I’m looking forward to trying it for dinner tomorrow.
Here’s what I had used:
1 onion chopped
1 clove garlic diced
2 cups red lentils
4 cups vegetable broth
Seasonings: Parsley and Basil
Leftover mashes potatoes
In a saucepan, sauté onion and garlic in oil
Rinse lentils and add to pot along with broth and seasonings
Bring to a boil then simmer for 30 minutes
Add frozen mixed veggies
Simmer for 10 minutes
Take half of lentils out and whisk in cornstarch then re-add to pot
Put in Pyrex dish and cover with mashed potatoes
Grate cheese over top of potatoes and put in oven for 15 minutes at 325.
This made what appears to be 7 servings