Wednesday, October 7, 2020 | 6:30-8:00pm EST
Join me to learn how to make a cozy autumn favorite: shepherd’s pie. This is a hearty, stick-to-your-ribs meal with a “meaty” filling and creamy mashed potato top. For this plant-based version, we’ll use tempeh and mushrooms instead of the traditional ground beef, and make the filling extra festive with red wine. While the pie bakes, we’ll make a crunchy green salad with homemade shallot vinaigrette. (All components of these recipes are 100% vegan).
This class will be held in partnership with Chibo, a new digital platform for virtual cooking classes. Unlike Zoom, only the instructor (that’s me!) will be visible on video, so there’s no need to worry about tidying your kitchen before class 😉
After registration, you’ll receive immediate access to the grocery list and the class recipes, which you may print if you like.
Got a question? Email me at [email protected]