Shepherds Pie and a Homemade Wacky cake

Hello friends, how is everyone tonight? I just got back from walking with my husband. I am really happy that we got some exercise today as we have both eaten about 3 pieces of the cake that I made earlier.

So I am sure you are wondering why I made such a hot food when it was like 9,000 degree's outside and I have no reason, other than I am cool like that..... Get it...Cool like that?

Ahem, anyhoo I just really craved shepherds pie and my daughter had just found some of Yve's ground round at Walmart and some organic veggie broth too, so I "borrowed" it and made something yummy that I have not eaten in years!

I made the recipe up on the fly, but I will try and give you a recipe that should work out great if anyone wants to make a super hot dish in the dead of summer!

    Shepherds Pie:

1 tsp. olive oil

2 onions, peeled and sliced super thin, like paper thin

3 small cloves of garlic, peeled and minced

1 tbls. browning sauce

1 large can sliced mushrooms drained and rinsed, then minced

1/2 pkg. Yves ground round meat substitute

1 1/2 cups green and wax beans

2/3 cup frozen peas and carrots

1/2 container of Organic Swanson veggie broth

Herbs de Provence

freshly ground black pepper

freshly ground sea salt

1 recipe garlic mashed potatoes, I used both red and russet potatoes, with 2 large garlic cloves and chives

 In a large pot place your peeled potatoes and garlic. Cover with water and boil until tender. Make like you would mashed potatoes, adding any seasonings you would like. Set aside.

In a hot skillet add 1 tsp. of olive oil and all of your onions. Cook until they become a really rich golden brown color, add your garlic, minced mushrooms and ground round from Yves. Pour in  1/2 of the veggie broth, reserving the rest for another time in your fridge, and then the browning sauce. Stir to combine, add in seasonings to taste and then pour into a sprayed casserole dish. Top with your mashed potatoes and sprinkle top with a little more herbs de Provence.  Bake in a 350 degree oven for about 30 minutes.

I was originally going to top the shepherds pie with a puree of roasted butternut squash, but my husband had the day off and abhors any type of squash, so I served it as a side.

Here is the finished meal. I honestly think this could fool a meat eater. The mushroom and Yves give it a toothy quality that alot of vegan meat subs lack. I would also serve this with a huge green salad. Having a high carb topping and a high carb side, makes me a little sleepy. I was also waning from the sugar coma of the Wacky cake.

Wacky cake came about when women during the war had to rashen. Eggs, butter and milk were scarce. They used what they had to make familiar foods for their families. I am proud that there were so many gifted women back then who paved the way for the modern American vegan woman. Thanks Mrs.War-time Mom!

I found the cake recipe Here

It is a really rich cake for not having anything in it, and it should be sifted, don't be like me and be lazy, because you will have a really dense cake.

 I threw together a really fast buttercream frosting.

Butter cream frosting:

1/2 c. smart balance

1/2 c. organic non gmo shortening

1 1/2 tsp. vanilla

1/4 c. unsweetened soy milk

5 cups powdered sugar

Mix everything together in a large bowl with a wish and then die of happiness knowing your frosting is delicious!

Some little people do not get chocolate cake yet, but they get their very own container of fresh watermelon. All you can eat!

So, are you wondering what I did after I ate all this food? I died of a food coma....

No, seriously my husband and I walked the whole town of Nickerson and we are now sitting on the sofa drinking some water and relaxing.

So, has anyone tried a wacky cake, and if so how did it turn out??

Until tomorrow, I bid you adieu!

Viv~