Remember a few weeks back when I mentioned how completely and utterly done with winter I was?
Well winter is finally (maybe, fingers crossed…) showing signs of coming to an end. It’s staying light a little bit later and even though I hate the thought of losing a whole hour to DST this weekend, I’ll surely appreciate the longer brighter evenings.
There might not be much snow left on the ground and it might not be freezing cold any more but still, it’s certainly not spring yet. Therefore I’m still 100% on board with winter comfort foods. Like casseroles!
I haven’t made many casseroles in my lifetime but I have definitely eaten my share of them. My mom makes some seriously awesome casseroles, you know, with the amazingly delicious crispy crunchy toasted toppings? Ugh, that stuff is the best. Home-cooked meals made by moms are the best too. ♥
Until now I’ve kind of avoided cooking casseroles. For some reason I’ve been under the impression that casseroles were a lot of work or something. Well, it turns out they aren’t! Considering how many servings they make (and that they can usually be frozen!), casseroles are pretty darn convenient! (This is all old news to most home cooks, but if you’ve been avoiding casseroles like me, stop now!)
So far in my casserole endeavour I’ve made a couple of vegan lasagnas with tofu spinach “ricotta”, the best vegan mac n’ cheese I’ve ever eaten (based off of this recipe – complete with a crispy herb-y topping. Mmm…), and this healthy, veggie and lentil packed shepherd’s pie!
While I love comfort food, I’m not looking for something too heavy or filling. This shepherd’s pie strikes the perfect balance of healthy and comforting….