Gluten-Free Goddess Recipes: Vegetarian Shepherd’s Pie by Gordon Ramsay

Gluten-Free Goddess Recipes: Vegetarian Shepherd's Pie


vegetarian shepherd's pie

Mashed Potato Crust Love.

Why I’ve been craving mashed potatoes lately, I don’t know. All I can think about is a mound of soft creamy mashed potatoes and oven baked veggies. Serious comfort food in the form of a baked shepherd’s pie. Only my version is less shepherd, more gardener- totally vegan and brimming with fresh vegetables. Forget the meat. You won’t miss it. And forget the lentils (so 1970’s).

This shepherd’s pie is generous potato topped comfort food- with a dash of spices and New Mexico inspired flavor.

Bland is so, well, yesterday.

Karina
xox



Karina’s Vegetarian Shepherd’s Pie Recipe

Recipe posted April 2007.

Veggie lovers, if you like your vegetable pie less spicy, use regular diced tomatoes and leave out the red chile flakes. But if you want a killer combo of heat, tang and sweet, try my version. It’s not your mother’s shepherd’s pie, Darling. Promise.

Ingredients:


For the mashed potato crust:


3-4 large gold or white potatoes, peeled, cut up

Vegetable broth or your favorite non-dairy milk or cream, as needed

Vegan buttery spread or olive oil, to taste

Sea salt and fresh ground pepper, to taste


Chopped fresh chives, to taste

1-2 tablespoons extra virgin olive oil

1 teaspoon mild curry spice

4-5 cloves garlic, minced

1 1/2 cups cauliflower florets (about half a smallish head), cut to bite size

3 medium-large carrots, peeled and sliced into coins

1 zucchini squash, sliced and cut into quarter moons

1 yellow summer squash, sliced, cut into quarter moons

1 heaping cup shredded cabbage or slaw mix

1 14-oz. can Muir Glen Organic Diced Tomatoes with Green Chiles, with juice

2 tablespoons chopped roasted Hatch chiles or jalapenos

1 tablespoon balsamic vinegar

1-2 tablespoons low sugar apricot jam, to taste- to balance the heat

Hot red pepper chile flakes, to taste (or use hot pepper sauce)

Sea salt and fresh ground pepper, to taste


1 14-oz. can butter beans, drained and set aside

Instructions:



Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.

In the meantime, heat the olive oil in a large deep skillet and add the cumin or curry, and garlic. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the canned diced tomatoes with green chile, the chopped Hatch chiles or jalapenos, vegetable broth, vegan Worchestshire sauce or balsamic vinegar, apricot jam, sage, pepper flakes, sea salt and pepper, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce. You want the vegetables to be tender-crisp, not too done, and the sauce to be thickened and not too thin [if, by chance, you need a little more liquid to cook the veggies, add a splash more broth or water]. When this has been achieved, taste test the sauce for seasoning adjustments; then remove from heat, and gently add in the butter beans. Set aside.

Mash the cooked potatoes with a little liquid and Smart Balance or olive oil. Season with sea salt and pepper. Add chives if you like. Taste test. Don’t add too much liquid or over-mix the potatoes or they’ll get gluey. Gluey spuds = not so good.

Preheat the oven to 350ºF.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Serves 4 as a meal, 6 as a side dish.


Recipe Source: glutenfreegoddess.blogspot.com


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