Suddenly I’m super busy and I’ve fallen a little behind in my blogging. I was hoping to have a new recipe for today’s Healthy Vegan Friday, but I haven’t cooked much in the past two weeks. Last week I did a juice cleanse, and honestly, I don’t know where this week has gone! Instead of leaving you recipe-less this week, I’ve dug into my archives to find a dish I posted two years ago this week, and I’ve done a few updates. This shepherd’s pie is a nice, warming dish for the cold, snowy weather we’ve been having here in New Jersey.
Make the Roasted Mushroom and Caramelized Onion Shepherd’s Pie
Don’t let the amount of steps in this recipe deter you from making it. It doesn’t take me too long to put this dish together. I boil the potatoes and roast the mushrooms while the onions are caramelizing, and they’re all ready around the same time. Most of the “cooking” in this dish is inactive time.
I like to keep scrub my potatoes and keep the skins on for mashed potatoes. I like the rustic look it gives the dish, and I really don’t like peeling potatoes! Potato skins have a lot of nutritional value, so it’s a win-win.
This recipe makes about 6 or 8 servings, depending on how hungry you are, so we always have leftovers. The shepherd’s pie tastes even better the next day, so that’s a good thing! I like to freeze some of it, so I have it ready to go on those days that I don’t feel like cooking
- 3 pounds potatoes, cut into 1 inch cubes
- ¼ cup non-dairy milk
- ¼ cup nutritional yeast
- 2 tablespoons vegan butter
- 2 tablespoons chopped chives
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 3 medium portobello mushrooms
- 3 cups mixed mushrooms, chopped
- 3 cloves garlic, minced
- 2 yellow onions, chopped
- Pinch sea salt
- 1 14-ounce can cannellini beans, drained and rinsed
- 2 tablespoons flat leaf parsley, chopped
- Put the potatoes in a pot and cover with water, Bring to a boil and reduce heat to medium low. Let simmer for about 30 minutes, until the potatoes are fork tender.
- Drain the potatoes and return them to the pot. Mash them a little with a potato masher. Stir in the non-dairy milk, vegan butter, nutritional yeast, and chives. Continue mashing until the potatoes reach desired consistency. (I like my potatoes a little on the chunky side.) Season with salt and pepper to taste.
- Preheat oven to 375°. Coat baking sheet with parchment paper. Set the portobellos gill side up the baking sheet and drizzle with 1 teaspoon of oil. Toss the mushroom mixture and garlic with 1 more teaspoon of oil and spread them out on the baking sheet with the portobellos. Roast for 25 minutes or until tender. Thinly slice the portobellos. Leave the oven on.
- While the mushrooms are roasting, sauté the onions in the remaining olive oil over medium heat with a sprinkle of salt and cook for about 20 minutes, until golden brown and caramelized. Stir them often to prevent sticking
- In a 9″ x 13″ baking dish, mix together the onions, mushrooms, beans and parsley. Top with the potato mixture. Bake for about 40 minutes, until the potato topping is golden brown.
If you liked this Roasted Mushroom and Caramelized Onion Shepherd’s Pie, you might also enjoy:
- Shepherd’s Pie with Cauliflower-Millet Mash
- Sea Shepherd’s Pie
- Caramelized Onion and Mushroom Tart
- Greens Pie with Millet Amaranth Crust