Shepard's Pie with Black Eyed Peas

Comforting and packed with nutrients.

Ingredients:
3 large potatoes
8 tbs butter
1 chopped yellow onion
3 large carrots, chopped
2 large stalks celery, chopped
1 1/2 cup broccoli, chopped
3 sprigs fresh parsley
1 large stalk fresh rosemary or thyme, chopped
1 large clove garlic, minced
1/2 cup water or vegetable broth
15 ounces cooked black eyed peas
1/2 jar marinated portobello mushrooms, with juices
salt and pepper to taste


Peel and quarter potatoes, boil in salted water until tender, about 20 minutes.

While the potatoes are cooking, melt 4 tbs butter in a large pot. Saute onion, carrots, celery, broccoli, and herbs until almost tender, about 8 minutes over medium heat. Add garlic, and sauté until all vegetables are tender, about 2 minutes longer. Season to taste with salt and pepper.

Add half cup of vegetable broth and cook, uncovered, over low heat for 2 minutes. Stir in black eyed peas and marinated mushrooms.

Mash potatoes in a bowl with remainder of butter, season to taste. Transfer vegetable mixture to individual ramekins, or a medium sized casserole dish. Broil for a minute to get brown on top. Garnish with fresh herbs.

Serving suggestion: grate shredded cheese and sprinkle atop the mashed potatoes before broiling to melt.

Mediterranean Chickpea Salad

Ingredients:
1 can garbanzo beans
1/8 cup flat leaf parsley, chopped
1/2 cup red bell pepper, diced
1/2 cup roma tomato, diced
1/8 cup green olives, sliced
1/8 cup red onion, finely chopped
1/2 tbs freshly squeezed lemon juice


Pinch Salt and Pepper
0.5 head leaf lettuce, rinsed and chopped