The Capsule Pantry: Shepherd's Pie + Four Other Comfort Food Recipes

• Fill a large pot with water, add potatoes and bring to a boil, cook for 15-20 minutes until soft.
• Preheat oven to 400 degrees.
• In a large saucepan heat oil to medium and saute onions until clear, add meat and cook until browned, 4-5 minutes.
• Sprinkle meat with flour and stir until mixed in with meat. Add garlic, salt, pepper, spices, garlic, broth, and milk.
• Cook for 2-4 minutes until sauce thicken slightly.
• Add frozen vegetables, stir, and cook on low for 4 minutes.
• Taste and add salt and pepper if needed.
• Mash potatoes roughly and add salt, pepper, butter, milk, continuing mashing until well combined.
• Pour vegetable and meat mixture evenly into a 3-quart baking dish. Top with mashed potatoes, cover to the edges and bake for 25 minutes.

• Heat oil to a large skillet to medium. Add onions and cook until clear, add ground meat and 1 teaspoon chili powder. Once fully cooked, salt and pepper to taste.
• Combine meat, onions, and all other ingredients in a large pot (do not drain tomatoes or chili beans.) Bring to a boil and then simmer on low for 30-40 minutes.

• Place chicken (if using), potatoes, onion, veggies, and corn into a slow cooker. Stir in broth, garlic, and spices; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• In a small bowl, whisk together coconut milk and flour. Stir in milk/flour mixture and oil during the last 30 minutes of cooking time.
• Optional: Heat a large skillet over medium-high heat. Add chopped bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. When soup is ready to serve, top with bacon bits.
• Serve topped with bacon and chives, if desired.

• Preheat oven to 400 degrees F.
• In a large skillet heat the oil up on medium heat.
• Fry each tortilla in the oil just until lightly browned and crispy, remove and set aside on paper towels
• In the same pan, add potatoes, saute until soft about 8-10 minutes. Remove from heat and set aside.
• In the same pan, cook any meat (if using). Add salt and pepper to taste.
• Drain and rinse beans and corn.
• Spread 3-4 tablespoons of salsa or sauce on tortilla then evenly spread cheese.
• Then top with sweet potatoes, tomatoes, corn, black beans, meat (if using) and sprinkle chili powder over top.
• Repeat these steps for all tortillas.
• Bake in the oven for 12 minutes or until cheese is melted and bubbly.
• Remove from oven and top with cilantro and avocado (if using).

• Preheat oven to 400 degrees. Combine oil and spices in a large bowl or plastic bag. Add potatoes and mix around until evenly covered. Place in rows on a baking sheet and place in oven.
• Roast for 20 minutes, then use a spatula to flip the potatoes. Roast again until the potatoes are tender and golden-brown, 15 to 20 minutes more.
• While fries are cooking, combine meat, garlic, spices, mustard, sauces and egg using a fork or hands.
• Once you’ve flipped your fries, heat oil in a large skillet or grill pan over medium-high heat.
• Form meat mixture into 4-5 patties (may be sticky) and add to heated pan carefully. The burgers should sizzle on contact — if they don't, nudge the heat up a little.
• Let cook for 3-4 minutes then flip. Then allow to cook for 4-5 more minutes.
• Top with greens and onions if desired.
• If you’re a vegetarian or into ‘meatless monday’, your burger is a bit different, but your steak fries are the same as above:
• 1½ lbs sweet potatoes, peeled and cut into 1-inch chunks
• 2 tablespoon olive oil
• 1 teaspoon italian seasoning
• 2 tablespoon worcestershire sauce
• 2 cloves garlic, peeled and minced
• 1 c chickpeas, rinsed and drained
• ⅓ c quinoa
• ⅔ c stock or water
• Salt & pepper

Veggie Burger INSTRUCTIONS

• Toss sweet potatoes with spices and olive oil. Season with salt and pepper. Place on a baking sheet, bake for 30-35 minutes. Remove from the oven, and let cool for 5 minutes.
• In a saucepan, combine quinoa and stock (or water), bring to a rolling boil for 2 minutes, then cover and simmer on low for 15 minutes, until water is completely absorbed. Once cooked, remove lid and set aside.
• Add cooled sweet potatoes, chickpeas, garlic and worcestershire to the food processor. Pulse until combined.
• In a large bowl, combine processed mixture and quinoa into 6-7 patties.
• Heat oil in a large skillet or grill pan over medium-high heat. The burgers should sizzle on contact — if they don't, nudge the heat up a little.
• Let cook for 3-4 minutes then flip. Then allow to cook for 4-5 more minutes.