Vegetarian Shepherd’s Pie
Shepherd’s Pie is a dish we love to make at the beginning of the week with all the leftovers from the weekend. All (or at least most!) of the ingredients come right out of the fridge and go right into the oven. Our concept for this Vegetarian Shepherd’s Pie is no different. We encourage you to get creative and use seasonal locally grown, organic vegetables and herbs found in your garden or local Farmer’s Market. Toss in your leftovers from the weekend – here we use lentils, but you could easily substitute organic grass fed beef, buffalo or lamb just as well.
Prep time: 40 min Cook time: 1 hr Servings: 8
- 2 cups low-sodium mushroom broth (beef broth would be fine too)
- 1 1/2 cups cooked lentils
- 1 tbsp tomato paste
- 1 tbsp all-purpose gluten free flour
- 3/4 oz dried porcini mushrooms
- 2 organic cauliflower heads, cut into large chunks
- 2 tsp hemp seed butter
- 2 tsp olive oil
- 1.5 lbs cremini mushrooms, stemmed and quartered
- 1/2 medium organic yellow onion, finely chopped
- 3 medium organic celery stalks, finely chopped
- 5 medium organic garlic cloves, minced
- 1 medium organic celery root, finely chopped
- 3 medium organic carrots, finely chopped
- 2 medium organic golden beets, finely chopped
- 1 tbsp fresh sage leaves, finely diced
- 1 tbsp fresh thyme leaves, finely diced
- 1/2 cup unsweetened almond or other non-dairy milk
- 1 tsp nutritional yeast
- Freshly ground pepper to taste
In a small bowl, wish together broth, tomato paste and flour until combined. Stir in dried mushrooms and set aside to reconstitute – at least 30 min. Strain mushrooms before using; reserve liquid.
Steam cauliflower. Drain and return to pot. Add butter, yeast and milk. Whip with electric beater until smooth. Set aside.
Heat oven to broil; place rack in upper 3rd of oven. Meanwhile, heat 1 tsp oil in pan over medium-high heat. Add half the mushrooms and lentils; cook, stirring rarely, until mushrooms are browned, about 5 min. Remove mixture, season with pepper and set aside. Repeat until all mushrooms and lentils are cooked and set aside.
In the same pan, add 1 tsp oil and return to medium-high heat. Add onion, celery and garlic until softened and golden, about 2 min. Add celery root, carrot, beets and herbs; season well with pepper. Cook until browned and softened, about 6 min.
Add reserved mushroom liquid to pan and deglaze by stilling and scraping up any brown bits. Let cook until simmering and slightly thickened, about 3 min. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 min. Remove from heat and reserve in pan.
In a 3-4 quart casserole dish, add vegetables Pour reserved mushrooms and liquid over vegetables. Layer on mushroom and lentil mixture. Last, dot cauliflower mixture on top and spread to edges of pan to cover completely. Rough up the surface of the cauliflower so bits will get browned and crunchy. Bake until top is golden, about 15-20 min. Serve warm.