Honey Roasted Root Vegetable Shepherds Pie With Goat Cheese Mashed Cauliflower Recipes

VEGAN LENTIL SHEPHERD'S PIE

Steps:

• In a dutch oven, heat olive oil over medium heat. Add onion, carrot, and parsnip and cook until onions are translucent and veggies are slightly tender, about 5-7 minutes.
• Stir in garlic and mushrooms and cook until mushrooms are tender and lightly browned, about 5 minutes.
• Add vegetable broth, lentils, thyme and sage. Bring to a boil, reduce heat and let simmer until lentils are tender, about 35-45 minutes.
• Preheat oven to 425 degrees F.
• While lentils are cooking, steam cauliflower florets until fork tender and transfer to a food processor (you may need to do this in batches depending on size of food processor). Add almond milk, vegan buttery spread and pulse to a smooth and creamy puree. Season with salt and pepper, to taste.
• Once lentils are done cooking, thicken the mixture. Add cornstarch or arrowroot to a heaping spoonful of the lentil mixture in a separate bowl. Whisk together. Add thickened mixture back to the pot and whisk in. Season with salt and pepper, to taste.
• Transfer lentil mixture to a 9×13 baking dish or 2 qt baking dish. Carefully spread mashed cauliflower evenly over top.
• Bake at 425 degrees for 10 minutes and then transfer to under the broiler until mashed cauliflower begins to turn golden brown, about 5 minutes.
• Remove from oven and let cool briefly before serving.

HONEY ROASTED ROOT VEGETABLE SHEPHERD'S PIE WITH GOAT CHEESE MASHED CAULIFLOWER

Steps:

• Preheat oven to 400F. Line a baking sheet with tinfoil and add chopped butternut squash, carrots, shallots, olive oil and a few pinches of salt. Toss until everything is evenly coated and then spread everything evenly out.
• Bake for 25 minutes or until the vegetables are tender and beginning to brown. Remove from heat and let rest for 10 minutes. Drizzle with honey and stir. Add sweet peas to the honey glazed vegetables and mix one more time.
• Note: if squash isn't in season, you might need to add more honey to sweeten it up.
• Add olive oil, shallots and two pinches of kosher salt to a pot and turn the heat to medium. Sautee shallots for 2 minutes until the become slightly translucent. Add mushrooms and another two pinches of salt and cook for 5 minutes.
• Move the shallot mushroom mixture to the side of the pot and add ground turkey, black pepper, thyme, rosemary and a couple more pinches of salt. Use a spatula to break up the meat and then stir everything together and continue to cook until the turkey is cooked through and crumbly.
• Add flour and Worcestershire and stir. Cook down for a few more minutes then add 1/3 cup of water. Continue cooking until you get a slight coating of gravy on the meat. Season with salt and pepper then set aside.
• Bring a large pot of water to a boil and add 1 tsp of salt. When the boil is rolling, add the cauliflower and cook for 10-13 minutes or until the cauliflower is tender. Strain and place in a bowl.
• Add milk and another pinch of salt to the cauliflower then use an immersion blender to blend the cauliflower until it's smooth and creamy. Crumble in goat cheese and stir until it's melted and smooth. Set aside.
• Preheat oven to 400F. In a large baking dish, spoon the meat mixture on the bottom. Next, add the honey roasted root vegetables. Then add the mashed cauliflower and top with the remaining parmesan. Making sure to seal the edges with the mashed cauliflower to avoid it bubbling out. Bake for 25 minutes or until the parmesan is golden. Let rest for 10 minutes before serving.