Friday, February 1, 2008

The Good Shepherd's Pie

The Chef: Colleen

The Menu: A quiet Friday at VNHQ made for an easy segue into the weekend. Colleen's preparations for our party-of-three lunch smoothed over our appetites and minds with an afternoon retreat led by organic vegetable shepherd's pie. The pie filling was a medley of savory flavors: leeks, mushrooms, and turnips, topped off with a layer of fluffy mashed potatoes. The main course was accompanied by a colorful garden salad drizzled with homemade balsamic-olive oil dressing. We wiped our plates clean with hunks of focaccia and relished in this meal's simplicity and satisfaction.

The Goods: Dipping bread in oil is a favorite pastime of any self-respecting foodie; add an intimate table, red-checkered tablecloth, good conversation, and it feels a lot like a scene from an outdoor café in Europe. Our leisurely lunch mimicked this style of dining and bliss, with sunny window views of all the sidewalk passersby. Bon weekend!


Ruby Red Vegan said...

That salad is picture-perfect with the little cherry tomatoes cut in half like that! Mmm, my Friday would also have been a whole lot better if I could have had some vegan focaccia with you guys. :)

Dave Johnson said...

I love the way that this looks. It looks absolutely perfect. I just think that it looks totally amazing.

I am not such a big fan of a photo, though.

the vegan blog tracker said...

Shepherd's Pie is such a comfort food... I need to make it more often.

Melisser; the Urban Housewife said...

That sounds (& looks) FABULOUS! I love Shepherd's Pie!