In response to the Diocese Lent Challenge the Ladies' Fellowship Group got together on the Tuesday of half-term to prepare and cook a vegetarian meal. It was great fun working together in the kitchen and at the same time offering up what we were doing to God. When the table was set (with an extra place to signify welcoming Christ who comes in the guise of the stranger or unexpected visitor), we lit the candles and gave thanks for and prayed for our families.
When the food was on the table we used this prayer:-
Bless, O Lord, this food we are about to eat,
and we pray You, O God, that it may be good for our body and soul,
and if there is any poor creature hungry or thirsty walking the road,
may God send them in to us
so that we can share the food with them,
just as Christ shares His gifts with all of us.
Not long after we had finished eating my son arrived home with a friend unexpectedly to stay for the night and so the leftover food quickly disappeared!
So if you would like to try cooking a vegetarian Shepherds Pie here is our recipe.
Invite some family and friends and you will need:
For the topping:
finely chopped leeks
a generous quantity of grated cheese
many lovely potatoes that enjoy being mashed
For the pie bit:
canned green lentils (about two tins should do)
chunky chopped carrots and mushrooms
more finely chopped leeks
about a pint or so of good quality vegetable stock
Prepare potatoes and cook (preferably steam them).
In a frying pan cook leeks for a few minutes until they look slightly brown. Save some for the topping. Put the rest in a large pan and add stock, carrots, mushrooms and lentils and cook until everything tastes wonderful - about 25 minutes I think.
When the potatoes are cooked mash them with remaining leeks. Put main mixture in a large ovenproof dish, top with the leek and potato mash, and cover with grated cheese. Pop in an oven 180C – 200C for about 10 minutes. The cheese goes all melty and slightly browned and the whole thing smells wonderful.
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