Name: Vegan Shepherd's Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1/2 cup millet, soaked; 1 cup of water; 1 small red onion; 1 clove of garlic; 1 head of cauliflower, coarsely chopped; 2 Tbsp olive oil; sea salt to taste; 2 Tbsp olive oil; 1 red onion, chopped; 3 cloves garlic, minced; 4 medium carrots, scrubbed and sliced into thin coins; 2 parsnips, scrubbed and sliced into thin coins; 4 celery stalks, coarsely chopped; 1 sweet potato, coarsely chopped into 1/2 inch cubes; 2 cups (about 18) shiitake mushrooms, cleaned with a damp cloth and stems removed, sliced; 1- 15 oz can organic adzuki beans; 1 cup water; 1 Tbsp dried thyme; 1 Tbsp oregano; 1 Tbsp marjoram; 1 tsp turmeric; 1 tsp sea salt or more to taste; dash of cayenne; 3 Tbsp gluten-free flour of choice (I used brown rice + arrowroot starch); Note: can replace beans with 1lb organic ground meat or 1 package tempeh, chopped fine.; 1 cup water; 2 Tbsp olive oil; 3 Tbsp nutritional yeast; 1 tsp yellow mustard seeds; 1 Tbsp tamari

Description

Meatless Monday just got a whole lot better with this No Meat No Potato Vegan Shepherd’s Pie

Ingredients

Scale

For The Mashed Topping

1/2 cup millet, soaked
1 cup of water
1 small red onion
1 clove of garlic
1 head of cauliflower, coarsely chopped
2 Tbsp olive oil
sea salt to taste

For The Veg Filling

2 Tbsp olive oil
1 red onion, chopped
3 cloves garlic, minced
4 medium carrots, scrubbed and sliced into thin coins
2 parsnips, scrubbed and sliced into thin coins
4 celery stalks, coarsely chopped
1 sweet potato, coarsely chopped into 1/2 inch cubes
2 cups (about 18) shiitake mushrooms, cleaned with a damp cloth and stems removed, sliced
1– 15 oz can organic adzuki beans
1 cup water
1 Tbsp dried thyme
1 Tbsp oregano
1 Tbsp marjoram
1 tsp turmeric
1 tsp sea salt or more to taste
dash of cayenne
3 Tbsp gluten-free flour of choice (I used brown rice + arrowroot starch)
Note: can replace beans with 1lb organic ground meat or 1 package tempeh, chopped fine.

For The Gravy Sauce

1 cup water
2 Tbsp olive oil
3 Tbsp nutritional yeast
1 tsp yellow mustard seeds
1 Tbsp tamari
1 clove garlic
2 Tbsp cashew butter or tahini
2 Tbsp balsamic vinegar
1 Tbsp blackstrap molasses
1 Tbsp maple syrup
2 Tbsp arrowroot starch

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Instructions

For Mash

In a medium pot, add millet, water, onions and garlic. Bring to a boil and then reduce to a simmer.
Once simmering, add cauliflower without disturbing the millet. DO NOT STIR! (you were warned right there).
Allow to cook for about 20 minutes until water has absorbed and millet is cooked. Cauliflower should be lightly steamed.
Either using a potato masher or a food processor, add olive oil and sea salt and process until desired mash consistency.
Set aside.

For Veg

Heat oil in large pot and add onions and garlic. Saute until aromatic and onions are slightly translucent. Add carrots, parsnips, celery, sweet potato and water. Let simmer for 8 minutes.
Add in the mushrooms, beans and all spices and simmer for another 15 minutes until veggies are fork tender.
Add flour as needed to thicken.
Preheat oven to 400 degrees.
In a 12 x 9.5 inch baking dish layout your vegetables and flatten with the back of a spatula. Then spread out the millet cauliflower mash.
Sprinkle with paprika and thyme and bake for 25-30 minutes until bubbling and lightly browned. Allow 10 minutes to rest it before serving.

Gravy Sauce

Place all ingredients in your blender or food processor and mix until smooth.
Transfer to a small pot and bring to a simmer, while stirring occasionally. Do not let it boil or you’ll have a burnt mess on the bottom.
Continue simmering and stirring until desired thickness is achieved.

Prep Time: 30 mins
Cook Time: 1 hour
Category: Entrees

Keywords: shepherd's pie, vegan shepherd's pie, gluten-free shepherd's pie, grain-free, vegan gravy, gluten-free