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.
- 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
- 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
- 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 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.
- 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.
- 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.
- 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