Active time: 45 minutes Total time: 1.5 hours
Shepherd’s pie is traditionally made with lamb for obvious reasons when you consider the name for an uncomfortable second. Yet the concept — a rich, satisfying and savory stew-like filling topped with mashed potatoes and baked until bubbling and golden — is worth playing around with. It’s a handy item for busy people since everything can be prepped ahead of time and then popped in the oven when it’s time to eat.
This version makes sure there’s plenty of protein by adding tofu to the potato-cauliflower mash. It may not sound good at first, but it does more than add protein; it makes the mash vegan, light and fluffy. With a combination of seven different vegetables, this recipe is a nutrient goldmine! You get 1,300mg of potassium, 250% of vitamin A, 96% of vitamin C and 51% of your calcium for the day.
Vegan Mushroom Shepherd’s Pie
Ingredients
For the potatoes
- 1 medium russet potato, peeled and cut into 2-inch chunks
- 1/2 head cauliflower, cut into florets
- 6 cloves garlic, peeled, divided
- 1 tablespoon olive oil
- 8 ounces (225g) silken tofu, drained
- Salt and pepper, to taste
For the mushroom filling
- 1/2 ounces (14g) dried porcini mushrooms
- 1 1/2 pounds (680g) mushrooms, trimmed
- 1 tablespoon olive oil
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 onion, peeled and chopped
- 1 bunch Swiss chard, stems and leaves chopped and separated
- 2 cloves garlic, peeled and minced
- 1 cup (75g) cooked lentils
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- 2 tablespoons cornstarch (optional)
Directions
Preheat oven to 375°F (190°C).
For the potatoes:
Put the potatoes and cauliflower in a pot of salted water and bring to a boil. Cook until fully tender, 15–20 minutes. Drain and return to the hot, empty pan and let cool slightly.
Meanwhile, put the garlic and olive oil in a small baking dish or foil packet and bake until golden, about 30 minutes.
Mash the roasted garlic and olive oil with one chunk of the potato, then run all of the potatoes, cauliflower and tofu through a ricer, if you have one, or pulse it all in a food processor until smooth. Season to taste with salt and pepper and set aside.
For the mushroom filling:
Put dried mushrooms in a large bowl and cover with 2 cups boiling water; set aside.
Separate the stems and caps of the fresh mushrooms; mince the stems and chop the caps.
Heat a large frying pan over medium-high heat. Add olive oil and fresh mushrooms. Cook, stirring frequently until they’ve released their liquid and that liquid has cooked off, about 10 minutes.
While the fresh mushrooms cook, lift the dried mushrooms from their soaking liquid, squeeze to drain and mince. Reserve the soaking liquid.
Add carrots, celery, onion and chard stalks. Cook, stirring, until the onions are translucent, about 5 minutes. Add garlic and minced, dried mushrooms; stir to combine. Add the chard leaves and cook, stirring, until wilted, about 2 minutes. Add the mushroom soaking liquid and lentils, bring to a simmer and remove from the heat. Stir in thyme. Season to taste with salt and pepper.
For a thicker, more gravy-like filling whisk the cornstarch in a small bowl with a bit of cold water to create a smooth paste. Whisk in about 1/2 cup (120ml) of the liquid from the mushroom mixture to create a slurry. Stir the slurry into the mushroom mixture.
Transfer mushroom mixture into a baking dish (a 9-by-13 pan works well); top with the mashed potatoes. Bake until the mushroom mixture bubbles along the edges and the potatoes are golden brown, about 35 minutes. Let cool 10–15 minutes before scooping to serve.
Serves: 6 | Serving Size: 2 cups (450g)
Nutrition (per serving): Calories: 229; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 241mg; Carbohydrate: 35g; Dietary Fiber: 9g; Sugar: 8g; Protein 15g
