Wild Mushroom and Caramelized Onion Shepherd’s Pie

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. This shepherd’s pie is a nice, warming dish for the cold, snowy weather we’ve been having here in New Jersey. 

Ingredients:

Topping

• 3 pounds Yukon gold potatoes, cut into 1 inch cubes
• 1/4 cup rice milk
• 4 tablespoons vegan margarine 
• 1/4 cup nutritional yeast
• 2 tablespoons chopped chives
• Salt and Pepper

Filling:

• 1 tablespoon olive oil, divided
• 2 yellow onions, chopped
• 3 medium portobello mushrooms
• 3 cups mixed mushrooms, chopped
• 3 cloves garlic, minced
• 1 can cannellini beans, drained and rinsed
• 2 tablespoons flat leaf parsley, chopped

Directions:

Topping

1. 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.
2. Drain the potatoes and return them to the pot. Mash them a little with a potato masher. Stir in the rice milk, Earth Balance, 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.

Filling

1. Preheat oven to 375 degrees. Coat baking sheet with cooking spray. 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.
2. While the mushrooms are roasting, sauté the onions in the remaining teaspoon of olive oil and cook for about 20 minutes, until golden brown and caramelized.
3. 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.

Makes 6 – 8 servings

I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

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