Hearty Vegetable Shepherd's Pie
Servings 8 people
Ingredients
Filling
- 1½ cups onions, diced
- 3 large garlic cloves, minced
- 2½ cups carrots, ½" diced
- 1 cup celery, sliced
- 4 cups mushrooms, sliced thick
- 2½ tbsp dried thyme
- 1½ tbsp dried oregano
- ¾ tsp turmeric
- 2 bay leaf
- 1½ cups frozen or fresh peas
- 1½ 14 oz can navy beans (or 2¼ cups cooked)
- 1½ tbsp avocado oil (or other neutral oil)
- 3 tbsp tamari
- 3 tbsp vegan Worcestershire sauce
- ¼ cup tomato paste
- 3 cups vegetable broth (or 2 cups water with vegetable bouillon cube)
- 1½ tsp salt
- pepper to taste
- 4 tbsp arrowroot starch
Mashed Potato and Cauliflower Topping
- 1 lb cauliflower (1 small head)
- 1½ lbs potatoes, diced 1 to 1½" (russet, yukon gold or sweet)
- 3 tbsp olive oil
- 6 tbsp vegetable stock
- 1½ tsp sea salt
- 1½ tsp garlic powder
Instructions
- Preheat oven to 350°F.
- Dice all of the vegetables for the filling and set aside. Measure out the herbs and spices. Measure out the peas and place in a bowl.
- Drain and rinse the navy beans and place in a bowl. Lightly mash about on third of the beans with the back of a fork or a potatoe masher and set aside.
- Break up the cauliflower into florettes and place in steamer basket. Steam for about 10 minutes. If you do not have a steamer basket, gently simmer the cauliflower in enough water to cover for about 5 minutes, drain and set aside. The cauliflower should be fork tender.
- Peel and dice potato and place in a steamer basket or in a large pot of water. Bring to a boil and steam or boil for about 15 to 20 minutes. Check doneness by piercing with a fork (should be very tender). Drain in a colander and set aside.
- While the potatoes are cooking, start the filling by placing the avocado oil in a large pan or dutch oven and heat over medium heat.
- Add onion, garlic, carrots, celery and mushrooms to the pan. Sauté for about 5 to 7 minutes, stirring occasionally.
- Add tamari, Worchestershire sauce, tomato paste, turmeric, oregano, thyme, bay leaves, salt and pepper and vegetable broth.
- Bring to a boil. Reduce heat, cover and simmer gently for 20 minutes, stirring occasionally.
- Mix arrowroot starch with ½ cup of cold water. Add to pan. Bring back to a boil and boil 1 additional minute to thicken.
- Turn down heat to medium low and add the peas and navy beans. Gently stir and heat mixture for about one minute. Turn off heat and set aside.
- Place the cooked potatoes and cauliflower in a large bowl and add the olive oil, vegetable broth, salt and garlic powder. Mash together until fluffy.
- Add the filling to a 9"x13" baking dish and top with potato-cauliflower mixture. Place on a baking tray if you feel that there is a chance the mixture may overflow. Alternatively, divide filling and topping amongst 8 ramekin dishes to make individual servings.
- Place in oven and bake for 30 minutes. Sprinkle with fresh thyme or parsley if desired.
- Let cool 15 to 20 minutes prior to serving.
- Top off this meal by serving it with a side salad.
