The Best Veggie Shepherd’s Pie with Herbed Mushroom Gravy

The Best Veggie Shepherd’s Pie with Herbed Mushroom Gravy

Makes 12 servings

Ingredients:

Bottom

  • 2 tsp extra virgin olive oil, divided
  • 2 onions, diced
  • 4 large cloves of garlic, pureed
  • 6 medium carrots, diced
  • 3 stalks of celery, diced
  • 2 tbsp dried basil
  • 3 tsp ground coriander
  • 2 tsp paprika
  • 2 tsp rosemary
  • 2 tsp thyme
  • 1 tsp cumin
  • 2 cups brown lentils, cooked
  • 2 cups quinoa, cooked
  • 1 tsp salt
  • Black pepper to taste
  • 3 cups cremini (brown) mushrooms, sliced
  • 1-1/2 cup green peas (fresh or frozen)

Topping

  • 8 medium sized white potatoes skin on, cooked
  • 1-1/2 cup unsweetened soy milk
  • 2 cloves garlic, pureed
  • 1 tsp extra virgin olive oil
  • 1 tsp salt
  • Black pepper to taste

Garnish

Fresh parsley, chopped

Gravy

  • ¼ cup extra virgin olive oil
  • ½ cup cremini mushrooms, finely chopped
  • 1/3 cup flour (i.e. brown rice, whole wheat, spelt)
  • 1 tbsp dried herbs (i.e. basil, thyme, rosemary, etc.)
  • 2 cups water
  • 4 tsp tamari (or regular soy sauce)
  • 1 clove of garlic, pureed
  • Salt and pepper to taste

Directions:

Precook any ingredients needed before starting (i.e. lentils, quinoa and potatoes).

 

In a large sauté pan over medium heat add 1 tsp of the oil. Once heated add the onions and sauté until translucent, about 2 minutes. Next add garlic and sauté for another minute. Next add carrots, celery, basil, coriander, paprika, rosemary, thyme, and cumin. Sauté until fragrant, about 2 minutes. Remove from heat and add to a greased 9 x 13 inch pan along with lentils, quinoa, salt and pepper. Mix together and then evenly pat down to form the bottom layer of the pie. In the same sauté pan over medium heat add the remaining oil. Once heated add the mushrooms and sauté until golden brown, about 3 minutes. Remove from heat and top the bottom layer evenly with the mushrooms as well as the peas.

 

Next, in a separate large bowl combine until smooth potatoes, milk, garlic, oil, salt and pepper using a masher, hand mixer or in a food processor. Spread the potato mixture over the bottom layer evenly. Sprinkle top with parsley and bake in the oven at 200C (392F) for 25 minutes uncovered.

 

In the meantime, make the gravy. In a small sauce pan over medium heat add the oil. Once heated add the mushrooms, flour and herbs and whisk together. While whisking slowly add the water. Allow gravy to gently boil and thicken all the while whisking, about 2 minutes. Next whisk in the tamari, garlic, salt and pepper. If desired consistency remove from heat and serve with shepherd’s pie. Whisk in more water if needed.

 

Here’s me serving The Best Veggie Shepherd’s Pie with Herbed Mushroom Gravy to Gilda’s Club Toronto members last night among other delicious goodies such as my version of a Kale Uncaesar Salad and the always favourited Gingered Butternut Squash soup! I love you Gilda’s!

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