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Shepard's Pie with White Sauce, and Steamed Vegetables; Crunchy Apple

We will make a cream sauce without cream that is rich and wonderful. You'lll find you can use it as your "basic white sauce" for lots of things. Add vegetables and top them with seasoned whipped mashed potatoes. These hearty pies are fast, fun and easy to make and are very comforting and filling. We will serve it with an apple crisp. The crisp is made from ground almonds which is really good and ready to serve warm when you finish the main course.

Shepard’s Pie:
Potato Icing:
Peel, chop and boil 2-3 potatoes. Drain.  Mash with:
2-3 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 cup Imagine No Chicken Broth
Set aside.

Steam approximately 4 cups of Broccoli, Cauliflower and Carrots for 10 minutes. Chop and set aside.

*White Sauce:
To make the sauce, combine the following ingredients in a blender:
3 tablespoons rice flour
1/4 cup raw cashews
1/2 teaspoon garlic salt
1 1/2 cups of Imagine No Chicken Broth
Pepper to taste
Dash of nutmeg

Blend until smooth (several minutes).  Pour mixture into sauce pan.  Cook, whisking constantly, until it reaches sauce thickness.  Taste and adjust seasonings.  Mix chopped vegetables in with the white sauce.  Divide into ramekins.  Top with mashed potato icing.  Spray tops with spray-on olive oil spray.  Bake at 350 for 45 minutes until golden brown. 
*Note: This white sauce is a "go to" for me. I use it in everything when I want a good white sauce recipe.  

Crunchy Apple Crisp:
In a food processor, process:
1 1/2 cups raw almonds
1/4 cup rice flour
1/4 cup organic cane sugar
1 1/2 teaspoons cinnamon
1/3 cup oil
Pinch salt

Peel, core and chop 4-5 apples and place in a baking dish.  Add:
1/3 cup apple juice concentrate
1/3 cup dried cherries, blueberries or cranberries
Sprinkle crisp on top of apples.  Bake in 350 degree oven for about 45 minutes.  Cover half way through the baking process to help the apples cook, and to prevent over-browning of the crisp.