To make this recipe vegan substitute the cream cheese with your favorite alternative vegan substitute, coconut milk or nondairy milk. I added more flavor by pre-roasting the diced carrots with a chopped garlic clove, a splash of extra virgin olive oil, a sprinkle of salt at 400 degrees for 15 minutes. This is not necessary.
: phoebe's pure food
: dinner, vegan, vegetarian, gluten free
Serves: 8-10
Ingredients
Filling
1 tablespoon extra virgin olive oil
2½ cups chopped onions
1 pound chopped baby portobello mushrooms
2 cups vegetable broth
1 tablespoon chopped garlic
2 tablespoons vegetarian worcestershire sauce
2 teaspoon dried thyme
1 teaspoon dried rosemary powder
2 tablespoons tomato paste or 3 tablespoons ketchup
½ cup red wine or beer
2 teaspoons cornstarch or arrowroot powder
2 cups chopped carrots
3 cups prepared French lentils
1 cup peas
Topping
12 ounces cauliflower (about ½ head), cut into pieces
In a large saucepan over medium heat sauté the onions in the olive oil until soft and lightly golden.
Add the mushrooms, 3 tablespoons of broth, garlic, worcestershire sauce, herbs and increase the heat to medium high. Stir often until the mushrooms are tender, about 10 minutes.
Add the tomato paste and wine reducing liquid to half.
Add the remaining broth, bring to boil.
Reduce heat to simmer. Stir in the cornstarch and carrots, cook for 8 minutes.
Remove from heat.
For the topping
Cook the cauliflower in boiling water until tender.
Cook the potatoes in boiling water until tender.
Use a potato masher, ricer or a stand mixer to make a smooth mash.
Combine with the cream cheese and salt. Add non-dairy milk to make as thick or thin as you prefer.
Assemble
Preheat to 350˚.
Fill 9” x 13” baking dish with vegetable filling.
Dollop and spread the potato topping onto the filling.
Bake for 30-40 minutes, until golden.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/vegetarian-shepherds-pie/