October 1, 2012
This tasty vegetarian casserole from Gourmandelle is a healthy twist on the classic British Shepherd's Pie. Packed with vegetables, mushrooms, and herbs and spices it makes for the perfect Meatless Monday dinner! She also gives a vegan version.
Vegetarian Mushroom Shepherd's Pie
1 kg red skin potatoes
100g soy granules
1 kg mushrooms
1 carrot
1 red bell pepper
2 onions, diced
1 bunch of dill, chopped
1 bunch of parsley, chopped
2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
Sea salt, to taste
1/2 tsp ground pepper
1 tsp sweet paprika
1 tbsp dry thyme
2 tbsp unrefined sunflower oil
Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
* I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.
Don't serve immediately. Let it cool for at least half an hour.
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