This healthy and more flavorful version of Shepherd’s Pie is loaded with meaty
portabella mushrooms, garlic, carrots, peppers, tomatoes, and ginger, and topped
with a cauliflower, red potato, garlic mash. It's well worth a try!
For the filling
1 onion, chopped
6 cloves garlic, chopped
1 inch piece of ginger, chopped
2 portabella mushrooms, chopped
1 carrot, chopped
2 celery stalks, chopped
1 green pepper, chopped
3 sweet (red/orange) peppers, chopped
1 can diced tomatoes
Salt and pepper
3/4 cup Cheddar/Monterrey cheese (or cheese of your choice)
For the topping
1 cauliflower head (boiled for 30 mins)
4 red potatoes (boiled for 30 mins)
3 cloves garlic, chopped
3/4 cup coconut milk
Salt and pepper
Heat oven to 375 degrees F.
For the filling: Sauté the onion, garlic and ginger till onion caramelizes
(about 30 minutes over a low/medium flame – it takes a while, but the flavor
combined with the mushrooms is well worth the time). Add the mushrooms and saute
about 5 more minutes. Then add the peppers, celery, carrot, canned tomatoes
and salt and pepper. Layer this in a baking glass/Pyrex dish. Layer the cheese
on top of the mushrooms/veggies layer.
For the topping: Pulse the boiled cauliflower, potatoes, garlic and coconut
milk in a blender or food processor. Add salt and pepper to taste. Then layer
this on top of the cheese and mushrooms and veggies.
Bake for 30 minutes.
Serve warm with a side salad.
Yield: 4 servings
Recipe courtesy Shashi of Runnin Srikankan and Recipe Redux.
Recipe used with permission from the Mushroom Council.