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Comforting Vegan Shepherd’s Pie

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PREP TIME 40 minutes
COOK TIME 1 hour

Ingredients

  • 1/2 pound peeled sweet potatoes, cut into chunks (about 3 medium)
  • 1/2 pound Yukon Gold potatoes, cut into chunks (same amount as the sweet potatoes)
  • Sea salt
  • 2 cups of cauliflower florets
  • almond milk
  • 2 Tbsp vegan butter or extra virgin olive oil
  • Freshly ground black pepper
  • 3 Tbsp nutritional yeast, optional
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 medium yellow onion, diced small
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 5 cloves garlic, minced and divided
  • 1 tablespoon ground coriander
  • 2 tsp thyme
  • ½ cup red wine, optional (or vegetable broth)
  • 12 ounces cremini or baby bella mushrooms
  • 12 sun-dried tomatoes
  • 1 cup green beans
  • 2 tablespoons balsamic vinegar or GF Worcestershire sauce
  • 1 cup lentils
  • 1 ¼ cup vegetable stock
  • 1 tsp paprika
  • 1 15-ounce can lentils, drained and rinsed
  • 1 15-ounce can chickpeas, drained and rinsed
  • ½ cup oat flour
  • 2 bay leaves
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 sprigs fresh rosemary
  • Zest of 1 organic lemon
  • ½ cup gluten free breadcrumbs

Instructions

  1. Peel the sweet potatoes and cut them and the unpeeled Yukon Gold potatoes into 1-inch pieces. Place in a medium pot and cover by 2 inches with cold, salted water. Bring to a boil, then lower the heat to medium for 5 minutes. Meanwhile chop the cauliflower florets into similar size pieces as the potatoes and add to the pot after the five minutes, and turn up the heat to boiling again, then lower and simmer for 10 minutes or until all are fork tender. Drain well. Pick out the cauliflower florets to put in a fine mesh sieve and compress them with a large bowl to remove the excess water in them, or twist in a clean dish towel and squeeze it out, then mash together with the potatoes and 2 tablespoons of the butter or olive and a few grinds of pepper. If too dry, add a splash of the plant milk, then stir in the nutritional yeast for a cheesy flavor.
  2. Heat one tablespoon of the olive oil (cook secret: if sundried tomatoes are in olive oil, use that) in a wide skillet or shallow Dutch Oven over medium heat. Add the onion, carrot, celery, about ¾ of the chopped garlic, the ground coriander and thyme. Cook, stirring from time to time, until softened, about 10 minutes.
  3. While the onion mixture cooks, chop the mushrooms and sun-dried tomatoes into a rough dice. Push the vegetable mixture to the sides of the pan and deglaze with the red wine (or vegetable broth) with the mushrooms, stirring up any brown bits until the alcohol is evaporated. Add the sun-dried tomatoes along with the vinegar or Worcestershire sauce. Combine and cook, stirring occasionally, for 5 minutes. Add the broth, paprika, oat flour (grind up oats in food processor), green beans and legumes, combine and insert 2 bay leaves and simmer until the stock thickens about 5 to 10 minutes more. Add more oat flour if needed. Stir in the chopped parsley. Taste for salt and pepper and adjust as needed.
  4. Remove the bay leaves and transfer to a baking dish (or keep in Dutch Oven). Spread the mashed potato and cauliflower mixture on top, creating some texture with the back of a fork or spoon.
  5. Tear up gluten-free bread (dry it out in a toaster first if it is too moist) and put in food processer with destemmed rosemary and chop into crumbs. With the machine on, add the rest of the chopped garlic, lemon zest and drizzle in a tablespoon of olive oil. Sprinkle the seasoned crumbs over the mashed potatoes and put into the oven for 10 to 20 minutes, until hot and bubbly. Finish under the broiler for two minutes, until breadcrumbs are lightly golden. Let sit for 10-20 minutes to set up before serving.

 

Devote yourselves to prayer, being watchful and thankful. Colossians 4:2

Read More:
Plan for More Outdoor Living
Six Benefits of Growing Your Own Food
Seven Spring Home Maintenance Tips

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