“decaf” shepherd’s pie
Pie #11 is a crustless shepherd’s pie with mushrooms, soybeans, and (fresh farmer’s market) carrots. Crusts are delicious, but they triple the calories in the pie and it’s all fat and starches, which have been helping me maintain my pleasing pear shape, which I don’t want because I’ve outgrown too many of my skirts (I, selfishly, don’t want a muffin top or having the wasteband of the skirt digging into my waist.)
Fortunately, a crustless pie is perfectly cromulent, and if I lose my mind and eat the entire pie it’s only about 900 kcal.
This makes a really simple recipe; dump 3 cups of chopped mushrooms into a greased (w/ spray oil) pan, layer with 12 oz of soybeans, then a cup or so of thinly sliced carrots, and top with mashed potatos (I use Bob’s potato flakes to make them; 2 2/3 cup of potato flakes, 3 cups of water, 1 cup of oatmilk, and a teaspoon of salt – going the potato flake route means I can pour the potatoes onto the pie before they fully congeal) and then bake at 350 for 70 minutes.