I'm still in comfort food mode but what I've been eating over the holiday months have contained way too much sugar, fat, white bread, etc. I'm in the process of cleaning it up a bit and focusing on beans, whole grains, vegetables and lots of them. Today I eased into it by making this healthy version of a shepherd's pie. I sauteed onions, carrots, celery, bell peppers, broccoli and mushrooms and added kidney beans with veggie broth, miso paste and tamari soy sauce for flavor. I topped the pie with leftover mashed potatoes I had in the fridge that I didn't want to waste. I would have used sweet potatoes otherwise. The pie came out really delicious and I'm glad I was able to incorporate healthy beans and veg into this comfort food classic.
Pie out of the oven.