I am working 8:00 p.m.- 3:00 a.m. tonight to do a big inventory count. It’s kind of nice because I get to enjoy the whole day before going in to work. The animals and I have been getting things done and enjoying the gorgeous weather with the windows open.
Uh-oh! I also had the porch door open and someone decided to leave a little treat on the carpet. I have a feeling it was a kitty… neither of the dogs could leave something that small if they tried!
(Side note: isn’t it amazing how DSLR’s and natural light can make even poop look like art!?)
I stayed up until 1:30 a.m. last night playing with the new Mac. As a result, morning came way too early at 7:15 a.m. I consoled myself with an English muffin and homemade almond butter.
Dangerous things can happen when I’m left alone in the house! A few days ago I had some vegan shepherd’s pie at Whole Foods and was determined to recreate it. My version is certainly different because I went with whatever was in my fridge, but it sure turned out yummy!
Sweet Shepherd’s Pie
Ingredients:
2 c. dry lentils
veggies: onion, carrots, broccoli, mushrooms
2-3 sweet potatoes
seasonings: soy sauce, black pepper, paprika, sea salt, oregano, marjoram, nutritional yeast
vegan butter and milk
Step 1: Cook 2 cups dry lentils as directed by package.
Step 2: Boil 2-3 sweet potatoes (or regular) on medium-high heat. I slice mine so they cook faster.
Step 3: In garlic and olive oil, sauté onion and carrots. A few minutes later add other veggies.
Step 4: Mix lentils with veggies and add spices. Season to taste 
Step 5: Mash sweet potatoes (I left my skins on) and mix with (vegan) butter and a bit of milk (alternative). 
Step 6: Spread lentil mix on a baking sheet and top with sweet potato mixture. Optional: Top with a few pats of (vegan) butter.
Step 7: Bake at 350* for 20 minutes.
Step 8: ENJOY!
This was delicious! I loved the veggie flavors and the “comfort food” effect of the sweet potatoes and lentils. This dish provides quite the nutritional punch, too!
Next time I’d just add another sweet potato for a heavier potato topping.
I think this dish is fun because you can modify with whatever veggies are in your fridge. This recipe is experiment-safe 
What is your favorite comfort food?
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Yum, looks great!
Mashed potatoes are a HUGE comfort food of mine. Love them.
- Sagan
Wow you are always so creative Ashley! Hope work inventory flies by tonight!
Saw on your Twitter you're going to be in Duluth for Grandma's– greatest city in the world! Let me know if you need any restaurant recommendations or anything… and book your hotel TODAY because they're often booked the entire year in advance from runners reserving rooms for next year's race as they head out of town from this year's.
I love that there is not one but two pictures of the dog's left-behinds haha as long as it didn't go into the pie…
Katherine
poop is still poop, any way you shoot it.
but yes, dslr's rock. we shoot a Nikon D40.
YUUUM – thanks for the recipe, Ashley! It looks amazing!
Have a great weekend!
Brazilian XOXO´s,
Gabriela
ashley, I just made this right now. i used fresh oregano and rosemary since my uncle's got a garden. and oh man, this was soo goood!!! even my cousin, he's 12, LOVED it!!
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