Yesterday evening I made a vegetarian version of shepherd’s pie, using carrots, lentils and sweet potato. Lady Barton St Mary and I decided to take the opportunity to eat more vegetarian meals whilst Master Johnny is away from home, travelling around Australia. He’s confident about flying to the other side of the world, but terrified of peas. My motivation for cooking such a meal was partly influenced by Scott Jurek’s book, Eat and Run.
For those of you that don’t know, Scott Jurek is a champion ultra marathon runner, somebody who runs in races in excess of 100 miles. Scott also happens to be a vegan; in-between his stories of mind over matter, vomiting, dehydration, exhaustion and pain he gives some very tasty looking vegan recipes.
Of course, being a runner myself, I thought that giving meat a miss once or twice a week would be a good thing. As Scott points out, humans should eat meat occasionally and have a mainly plant diet, as they would do in a natural environment.
Additionally, I have been alcohol free in 2016, for various reasons I may save for a very smug blog in the future, so this healthy option seemed to be a natural progression.
Lady BSM arrived home a few minutes before I removed my shepherd’s pie from the oven.
As you know, she is heavily influenced by ‘Master Chef’. Very often she will walk into the kitchen with her arms behind her back, lifting pan lids, peering into the pan, raising her beautiful eyebrows and say, “Cooking ‘as never bin so ‘ard” in an estuary accent that betrays her usual received pronunciation.
I placed the piping hot dish on the dining table. It looked great. I could tell Lady BSM was impressed, giving me an approving nod.
Heck, it was tasty as well. My pie was a success.
Lady BSM chewed thoughtfully on her second helping.
“So, you’re not drinking, I’m hardly drinking and now we’re eating vegetarian food”, she commented.
She paused briefly, sipping her water.
“If we keep this up, we’ll have to find some new friends…”
Follow the recipe here: