Slow Cooker Vegetarian Chili Shepherd's Pie
I got an email yesterday from Donna who asked if I had a recipe that used leftover chili and it dawned on me that I hadn't ever posted the vegetarian chili shepherd's pie I included in the second book.
This recipe first has you make some chili, but if you made 3 crockpots-worth of chili for Father's Day weekend, definitely feel free to use that as the filling!
The Ingredients.
serves 6
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
don't want to use canned beans? Here's how to cook dried beans.
1 (16-ounce) package frozen corn
1 small onion, diced
1 (15-ounce) can tomato sauce
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
2 cups mashed potatoes (leftover, fresh, from a box-- your choice!)
1/2 teaspoon smoked paprika
The Directions.
Use a 4-quart slow cooker. Drain and rinse the beans, and add to the crockpot. Add corn and diced onion. Pour in the tomato sauce, and add cumin, salt, pepper. Stir well to combine. Sprinkle the shredded cheese evenly over the top.
Squish the 2 cups of mashed potatoes down on your chili with the back of a wooden spoon. Now dust with the smoked paprika.
Cover and cook on low for 5-6 hours, or on high for 3-4. Uncover the slow cooker near serving time and let cook uncovered on high for 20-30 minutes to cook away any collected condensation. The potatoes will brown on top a tiny bit and begin to pull from the sides.
The Verdict.
This is a fantastic was to either use up already-made chili, or clean out your pantry! The touch of smoked paprika at the end is my favorite part, it gives a bit of something special to the mashed potatoes. If you'd like a traditional shepherd's pie (well, sort of traditional. you'd need to use ground lamb to make it really truly traditional), here's a recipe for you.
I'm getting an awful lot of questions about the sponsored posts. No, I will not do only sponsored posts from now on. The timing with the Coca-Cola event and the Philadelphia cream cheese posts was/is unfortunate--and I can see how it would look that way. I spend a lot of time on the internet, and need to compensate myself for the time spent.
I also need to sell books, or the publishers will not continue to allow me to write for them. It's just how it all works. I'm immensely fortunate I have the opportunity to work from home while being full-time with my children. But I can't ignore the bills or the mortgage, and it isn't fair to me to work for free.
I've put the recap post for Coca-Cola over on the Totally Together website because I needed to put up a cream cheese post here yesterday (only one more of those to go!)--- the most valuable information I learned at the Coke event was that women need to help women.
I’m in the midst of a new site redesign (nothing will change, but it will all be different. don’t freak out.) and would like to start an everyone-is-included blog/website roll. If you have a site that you’d like included and you’re a REAL person and not some spam monster, please email me at contact@stephanieodea.com (I’m the contact!) with the subject line: blogroll and I’ll get you on the list. This roll will constantly be updated—it’s time we reach out and support one another.
Thank you for being so wonderful. Have a fantastic day.
It's all good...who cares about sponsored posts? Yours still include recipes so what's the big dealio? You're doing great. :)
ReplyDeleteHoney, it's your blog, its your career, you do whatever you want and I for one will be grateful for whatever recipes you try out and modify and then publish for us! I have loved every single one that I have tried so far.
ReplyDeleteI love cream cheese.
I agree with the above posters. It's your blog, you get to do what you want with it. I, for one, liked the recipes recipes from the sponsored posts. Just keep doing what you're doing!!
ReplyDeleteI'm all about the sponsored posts...you get paid for the work you do (and I recognize it's work!) and you show me some ways to use ingredients I already buy anyway! Who doesn't have a block of cream cheese in their fridge, Philly or store brand or otherwise? So anyway...props to you for making this your career, and doing it while having time for your kids and husband.
ReplyDeleteAnd for us. You always make time for us.
I look forward to seeing the changes. I'm sure they'll be great.
ReplyDeleteSpeaking of great, this recipe looks perfect for my home's tastes.
Yay! for sponsored posts - I am glad you are getting paid for all your hard work.
ReplyDeleteOh, there is always someone in the crowd who is jealous, who cares if it is a sponored post! I've got some of the cream cheese stuff in my crock-pot right now with some chicken and it sure is smelling good!
ReplyDeleteI like your blog and frankly you don't have to defend yourself to anyone. I'm actually sort of glad you reviewed the Philly cooking cream and I just might give it a shot in the future.
ReplyDeletedo whatever you need to do to keep those golden crock pots fired up. my husband and i love your recipes- we use them to cook multiple meals, eating once and freezing the rest in a seal-a-meal. you made it so we could eat well, despite a shoestring budget. thank you again for all your nutritious and delish meal ideas!
ReplyDeletexxmrs.missalaineusxx
I feel compelled to throw my .02 in as well and agree with the above posters! I love what you do and all that you give to us and am grateful to you for that. When I pull out the crockpot (at least once a week) I go straight to your site to figure out what I'm going to make. I don't have to look anywhere besides your blog or your book. You doing what you do makes my life easier! Seriously, how awesome is that?
ReplyDeleteI love your blog and I made the Philly Cooking Creme Chicken Tacos last night and they rock! My husband practically licked the plate clean and went back for thirds. Thanks for such a great site, great recipes and if you can get sponsors- more power to you! So happy to have found you.
ReplyDeleteNow, do you include Quilting blogs on your blogroll? :)
I think your posts are great and I don't care if they are sponsored or not. Take what you can...that's what I say. It's true you spend a lot of time on this and you deserve compensation!!!
ReplyDeleteIgnore the people who are giving you crap. They're just jealous! :) Awesome post - I have to admit I tend to lean towards the veggie and dessert experiments than the meaty ones!
ReplyDeleteWhy *shouldn't* you get paid? If anybody really has a problem with it, they are free to go away. :)
ReplyDeleteHooray for getting paid! I think it's great! Plus, who would buy flavored cream cheese without being urged to do so, and now I have yummy recipes that I would NEVER have tried! So poo-poo to them!
ReplyDeleteKeep rocking. And I too love cream cheese. My hips not so much.
Go on with your bad, sponsored self! If you can figure out some way to eek out some income from your blog, even it is only enough to bankroll a family trip to the ice cream shop, I say go for it. I'll still read your sponsored posts and I have to tell you, the first cookbook rarely leaves my kitchen counter. It has a place of honor right near my crockpot :)
ReplyDeleteUm, HELLO - sponsors rock! 'Nuff said.
ReplyDeleteI've been reading (and recommending) your blog since the beginning and have to say that, thanks to you, my family eats pretty darn well. This pie recipe is going on next week's menu - I'm sure my husband will thank you that he finally get's a "manly meal".
I made this for dinner tonight. It was very good - and my husband had 2 helpings, so this is a definite keeper! I'm glad you're still posting recipes.
ReplyDeleteI am LOVING the sponsored posts. Philly cooking creme has opened up so many opportunities in our gluten free family. And I hadn't even thought about using it until I saw it on here. THANK YOU, for helping me out, nearly daily, as I am able to provide healthful, gluten free, meals for my family that don't rob me of precious time and money! I'm a Mama of 3 (number 4 will be here in a month) and I literally have lifted you up in prayer, thanking God for you and for this blog (and your books)! THANK YOU!
ReplyDeleteI just love the idea of this recipe. I have a wonderful recipe for vegetarian/vegan chili and this would just go perfectly with that. I also LOVE shepherd's pie! Will definitely try this. Thanks so much.
ReplyDeleteI don't know if there is a way to contact me to let me know if you respond to this, but I couldn't find how many this recipe serves. I made it, it looks like it serves an awful lot (and it really looks and smells great) but I'm on weight watchers and want to factor in my point value so I can decide what needs to be limited in the day to enjoy this (or how much is a good portion...I'm really just learning). Thanks for your help! :o)
ReplyDeleteI just wanted to say thanks for all the work you do! I have made a ton of your recipes and decided that it was worth it to buy both of your slow cooker recipe books to compensate you for the great food you've helped me to make.
ReplyDeleteCan the cheese be omitted? Maybe sprinkle some nutritional yeast in top
ReplyDelete