Welcome to my new readers & welcome back to those who have waited patiently for me to get back to business.

All of these start off with a quote that has nothing to do with the content, tonight’s is from SLC Punk! if you haven’t seen it, I strongly suggest checking it out.

DOWN TO BUSINESS!

I woke up today and decided to play around in the kitchen, no idea what the end result would be, but I knew I’d be making it up as I went along.

After looking in the cold room and the fridge a general idea started to form for a Shepard’s Pie of sorts, so I started grabbed 4-5 potatoes and headed upstairs.

Here’s What You’ll Need:

medium sized pot
9×13 pan
frying pan
4-5 potatoes
dairy free sour cream
dairy free cream cheese
5 strips of chicken bacon
2-3 green onions
1 pkg of ground chicken
1 orange pepper
1-2 shallots
5-6 mushrooms
1 medium  zucchini
2 cups almond milk
2 tbsp flour
2 tsp melted margarine
S&P to taste
Daiya Dairy Free Cheese

No need to peel the potatoes, I left it on to no ill effects. Quarter the potatoes and toss them in the pot with some water to boil, I chopped one green onion and threw it in the pot as well, just for a bit of extra flavour. That goes for a half hour, so you can leave it be.

Dice up the chicken bacon and fry it slowly in your pan with a little bit of olive oil, keep it at a low to medium heat and let it crisp up. While the bacon is frying, start chopping up all the vegetables and put them to the side. When the bacon is done place it in a large mixing bowl, put some more olive oil in the pan and start frying up the ground chicken. Once you get some colour on the chicken, add in all the veggies and let it all mingle.

By now your potatoes should be cooked through, drain them and add them into the same bowl as the bacon. Chop up the remaining green onion and throw it in the bowl too. Give it a rough mash with a bit of margarine and add in a spoonful or so of both the sour cream and cream cheese and either whip it all together or give it a really good mash. If you’re feeling fancy, throw in some of the Daiya cheese and mix that in as well.

We’re bouncing around a bit, but now that the potatoes are ready the ground chicken and veggies should be done too. Empty the contents of the pan into your 9×13 dish, then we can get started with the white sauce. It’s a pretty simple one, and has never let me down. In a bowl, add the almond milk, flour, and melted margarine and whisk until you’re happy with the consistency, then pour it over the ground chicken.

This is where it’s all up to your creative side, the potato layer. You can either make a layer right across the top and cover the whole thing or, like I did, you can take a scoop and get all fancy. I alternated between a large and small scoop and made a bit of a design, simply because I had the time.

Now it’s time for the oven, toss that sucker in at 350 for 30 minutes. Then flip the oven to broil until you get a nice brown on the potato.

You should end up with something like this…

As always, if you try the recipe, send me an e-mail Iam@TonyLantz.com with a pic, any tweaks you made, and I’ll post it on here.