Date/Time
Monday, November 29, 2021
6:00pm - 7:00pm
Join our home cooking expert, Tamuno Imbu, in this one-hour class where he’ll show you how to make a hearty, delicious vegan shepherd’s pie. What’s that? Think delicious savory casserole of lentils and veggies topped with a layer of mashed potatoes. It’s dinner perfection and really filling on cold winter nights. This recipe keeps well so you can save leftovers in the fridge for easy meals another day.
Class registration is $5 or free for students and people who are unemployed. The class will take place via Zoom and login instructions will be provided after registration.
If you want to cook along with Tamuno during the class, you’ll need these ingredients:
- 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
- 3-4 Tbsp vegan butter
- Sea salt and black pepper (to taste)
- 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
- 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