Recipe: Vegan, Gluten-Free Shepherd's Pie
Author: 
Recipe type: Entree
Cuisine: Vegan, Vegetarian, Gluten-Free
 
Ingredients
  • FILLING
  • 1 onion, sliced
  • 3 carrots, large dice
  • 2 sweet potatoes, large dice
  • ½ acorn squash, peeled and cubed
  • 1 bunch kale
  • 1 turnip, large dice
  • 2 Tbs. garlic, minced
  • 2 Tbs. ginger, minced
  • 2 Portobello mushrooms, sliced
  • 1 - 8oz package of mushrooms, sliced
  • 1 head of broccoli, cut into florets
  • ¼ cup white wine
  • ¼ cup red wine
  • ? cup nutritional yeast
  • 1 cup water
  • ? cup tamari
  • 1 can chick peas, drained
  • 1 Tbs. mixed fresh herbs (thyme, sage, marjoram, rosemary), chopped
  • FOR MASHED POTATOES
  • 3 lbs potatoes
  • 1 cup coconut milk
  • 2 Tbs .olive oil
  • 1Tbs. chopped garlic
  • ½ shallot, chopped fine
  • 1 Tbs. chopped parsley
  • Reserved Potato water (approx ? cup)
Instructions
  1. Saut? onions and carrots in large skillet with a little olive oil.
  2. Add garlic and ginger.
  3. Add turnips, sweet potatoes, and acorn squash. Cook for 10 minutes on low.
  4. Meanwhile, bring a pot of salted water to a boil.
  5. Add potatoes and cook until soft.
  6. Drain, and put in large bowl.
  7. Heat olive oil and saut? minced garlic and shallots until soft,( careful not to let it burn).
  8. Add coconut milk.
  9. Using a potato masher, mash the potatoes.
  10. Add the coconut milk and garlic mixture, reserved potato water, and parsley.
  11. Stir to combine. Salt and pepper to taste.
  12. Add broccoli, mushrooms, yellow squash, kale, and any other veggies you want to use.
  13. Add nutritional yeast, mirin, tamari, wine, and 1 cup of water.
  14. Add chickpeas and herbs. Let simmer for 15 minutes.
  15. Transfer mixture to oven safe casserole pan and top with mashed potatoes.
  16. Brush the potatoes with olive oil and bake in oven at 375 for ? hour, or until peaks of potatoes are golden brown.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegan-gluten-free-shepherds-pie/