THE BEST VEGETARIAN SHEPHERD’S PIE EVER!!
This picture was taken before it was baked. After it came out of the oven, we gobbled it up so quickly I forgot to take another pic!
Filling:
1 carrot, peeled and diced
1 celery stalk, diced,
1 small onion, diced
Vegetable broth
Saute in a few tablespoons of vegetable broth for 8 minutes. Then stir in:
1 T tomato paste
1 T Worcestershire sauce
1 T coconut aminos
Cook for 2 minutes. Add:
1 cup of vegetables, diced small (rutabaga, kohlrabi, purple potato, or whatever)
1/2 cup vegetable broth
Simmer for 12-15 minutes. Add more broth if it gets too dry.
Then add:
1/2 cup of cooked lentils (I put mine in my rice cooker and let them work while I chop veggies — EASY!)
1/4 cup of frozen peas
1/4 cup of frozen corn
Stir well – add a little more broth if it is dry. You don’t want it soup-y, but you don’t want it bone dry either.
Pour into bottom of a 10×13 casserole dish
Topping:
While the filling is cooking, boil the following in water for 12-15 minutes until soft.
1 medium russet potato, peeled and diced
1 medium turnip, peeled and diced
1 parsnip, peeled and diced
1 cup of cauliflower florets
Drain vegetables and mash together with a little butter and almond milk. Stir in parmesan cheese and spread on top of filling.
Bake for 45 minutes.
Seriously … so stinkin good.
I made mine in aluminum pans because I was taking it with us to the lake. This recipe made two medium size pans which means I have one in my freezer! Yay!
