Wednesday, September 17, 2014

Shepard's Pie (Vegan) (Gluten Free)

Couple things you should know about me... First off, I probably use more garlic in my everyday cooking than most, if not all, Italians. Secondly, I will cook just about anything that requires sautéing celery and onion. The smell reminds me of Thanksgiving stuffing, and I could never get enough.

Anyway, Shepard's pie, maybe it's not cold enough just yet for some of you to make this, but at least now you know where to come looking for recipes when it does get cool. 

In the following recipe I am using russet potatoes for the topping. However, I have used sweet potatoes, and the result was just as great. So, you can determine what you're in the mood for!

What you'll need:
4 russet potatoes
1 28oz can of diced tomatoes
2 cups of prepared millet, quinoa, or lentils (I will be using millet)
5-6 large mushrooms
2-3 cloves of garlic 
2 cups of spinach 
2 small turnips
2 stalks of celery
1 large onion
1 carrot
1/3-1/2 cup almond milk
2 tbsp extra virgin olive oil
1 tbsp coconut oil
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp oregano
1/2 tsp parsley 
Sea salt and pepper 

To start, preheat your oven to 425 degrees. Then, start some salted water to boil in a medium pot for the potatoes.

In a skillet heat the evoo over medium heat. Then stir in the diced onion, turnip, carrot, celery, quartered mushrooms, and minced garlic. When the onions start to turn translucent stir in the thyme, oregano, and rosemary. Then season to taste with sea salt and pepper. Cook until  the juice from the vegetables has reduced.

Diced the potatoes. I leave the skin on mine. Then add to the pot of boiling salted water.

In a large casserole dish dump the cooked veggie mix, millet, spinach, and can of diced tomatoes. Stir this all together until well combined.

When the potatoes are finished cooking, you can test them by making sure a pairing knife can be inserted and removed easily, drain off the water. Add the coconut oil, almond milk, parsley, salt, and pepper. Then, I like to whip my potatoes with a hand mixer to ensure they get super light and fluffy. 

Top the vegetable mix with the whipped potatoes. 

Place in your preheated oven for 35-45 minutes or until the top is golden brown. If you are in a hurry. Bake for 30 minutes then place under the broiler until the golden top is achieved.


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