In my experience trying new recipes can go either inspiring or disappointing. Today’s recipe from Forks Over Knives is the Tuscan-Style Shepherd’s Pie was really disappointing.
It started with the polenta, which was the top crust of the shepherd’s pie. Yesterday when we were shopping in the city I had both corn flour and corn meal in my hand. Written on my grocery list was “corn meal/flour.” I thought about getting both of them, but decided to get one. I could not remember which one was used in polenta. So I bought the corn flour. Of course, that was wrong. When I looked at the recipe for polenta I proclaimed an expletive! I decided that I was just going to use the corn flour.
At this point, I honestly don’t know if the flour or the meal is supposed to be used. I’m going to try the polenta tomorrow with the corn meal.
Anyway, I made the rest of the filling with white kidney beans, potatoes, veggies with thyme and rosemary as the spices. The recipe said to put the polenta on top of the filling and to bake it for 20 minutes.
The end result was pretty bland and kind of yucky. I can’t tell if it was the polenta, the filling, the beans, or the fact that I didn’t know what pan to use. The recipe said to use a 8×8 pan, but the filling wouldn’t fit. Again, I’m still not sure if I was supposed to use a 9×13 or if it was meant to be in a deep dish pan like the one I used.
Overall, I would say that this was a fail. I’m going to try the polenta with the corn meal tomorrow.