Two words friends: Chanterelles and Potatoes!
Favorite Shepherd’s Pie Combinations:
- chanterelle mushrooms & golden potatoes
- lentils and sweet potato mash topping
Vegan Mushroom Shepherd’s Pie
- 1.5 lb Chanterelle Mushrooms
- 1 yellow onion - chopped or sliced
- 1 sprig rosemary - chopped ( leaves only)
- 10 leaves sage - chopped
- 10 sprigs thyme - leaves only
- 3 sweet peppers - or 1 bell pepper - thinly sliced
- 1 carrot - grated
- 1/4 cup dry white wine or water
- 2 tsp extra virgin olive oil
- 1.5 cups chickpeas or green peas -cooked
- 1 pinch sea salt (to taste)
Garlic Mashed Potatoes
- 1.5 lb golden potatoes
- 2 tbsp nutritional yeast
- 1/2 cup almond milk -warm
- 3 tbsp extra virgin olive oil
- 2 leaves bay
- 8 cloves garlic -chopped
- 1 pinch sea salt + more to taste
- 1/3 cup fresh chives - chopped
- 1 pinch black pepper - freshy cracked
- 1/3 cup pine nuts - toasted
- 2 tbsp fresh chives - chopped
- 4 sprigs sage - for garnish ( optional)
- Rinse and scrub the potatoes well then cut them into 1 inch cubes. Add them to a large pot and completely cover with water. Add the bay leaves and chopped garlic and bring to a simmer.
- Generously season with sea salt ( water should taste like sea water) and boil until tender, about 15 minutes. Drain, discard the bay leaves and transfer the potatoes to a large bowl. Add the warm milk, olive oil and nutritional yeast and using a whisk or potato masher combine and mash until fluffy and smooth to your liking.
- Taste and adjust seasonings with more sea salt, nutritional yeast and black pepper. Stir in the chopped chives and set aside.
Cook the Mushroom Filling:
- Heat up your largest skillet over medium low flame and add the 2 teaspoons of olive oil. Add the onion with a pinch of sea salt and cook for about 15 minutes until they start to caramelize, making sure to stir often.
- Add the carrots and peppers and cook a few more minutes until they begin to soften. Stir in the chopped sage, rosemary and thyme.
- Rinse the mushrooms well and allow them to drain in a colander. Add them to the pan with the onion making sure to shred the large ones into thinner pieces. You can ad the tiny ones as they are.
- Add the splash of white wine or water and give everything a good stir. Simmer for a few minutes until the gravy has almost evaporated. Taste and adjust seasonings with sea salt.
- Stir in the green peas or chickpeas ( lightly mash them with a fork first) and add the filling to a broiler proof dish. Reserve some mushrooms for garnish If you like.
Assemble the Shepherd's Pie:
- Spoon the garlic mashed potatoes on top and spread them out with the back of a spoon.
- Optional: Transfer the pie under the broiler for a couple of minutes to get some browned crips potato edges. Make sure your dish is broiler proof first! Serve garnished with the reserved chanterelle mushrooms on top, a good sprinkling of chives and the toasted pine nut. Optional: Add a drizzle of olive oil to a small skillet and crips up the sage leaves for a couple of minutes. Season with a tiny pinch of sea salt and serve on top of the potatoes.