Forks Over Knives: The Cookbook (54 page)

3.
Spoon the beans into an 8-inch square baking dish and spread the polenta over the top. Bake for 20 minutes.

Recipe by Judy Micklewright

THE MOST POPULAR version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s Pie (a vegetarian version) is commonly made with cheese, butter, milk, and/or cream. This version is made vegan, with a selection of the most flavorful variety of ingredients. The recipe makes a full six to eight servings—and it reheats well at the end of a busy weekday. Its flavors intensify overnight as the vegetables and mushrooms meld into the sauces. For best results, use a deep-dish pan rather than a shallow one, but avoid using any type of dish that will crack under broiling heat. I use a 3-quart clay baker (4 inches deep, with a 3-inch-tall lid), which is easy to clean—just soak it without any soap and the food comes off easily. Plus, food rarely gets stuck to it during cooking, even when cooking without oil.

SERVES 6 TO 8

FOR THE POTATO LAYER:

4 pounds Yukon Gold potatoes (about 9 large), quartered

3 cloves garlic, peeled and minced

4 cups
Vegetable Stock
, or low-sodium vegetable broth

2 cups unsweetened plain almond milk

2 tablespoons prepared mustard

3 tablespoons thyme

½ teaspoon white pepper

Salt to taste

FOR THE MUSHROOM AND GRAVY LAYER:

½
 medium onion, peeled and diced (about 
¼ cup)

½ pound cremini mushrooms, sliced

1½ teaspoons thyme

½ teaspoon minced tarragon

3 tablespoons red grape juice (no sugar added)

¼ cup brown rice flour

1 tablespoon prepared mustard

2 tablespoons low-sodium soy sauce

2 teaspoons 100% pure maple syrup

Pinch of ground white pepper or freshly ground black pepper

FOR THE TOMATO LAYER:

One 24-ounce can crushed or diced tomatoes (see tip)

½ medium onion, peeled and diced (about ¼ cup)

2 cloves garlic, peeled and minced

1 tablespoon oregano

2 tablespoons basil

1 cup peas

3 medium carrots, peeled and cut into ¼-inch slices

2 cups cauliflower florets (from about 1 medium head)

2 cups green beans

Salt to taste

TO MAKE THE POTATO LAYER:

1.
Place the potatoes, garlic, and vegetable stock in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are tender. Drain the potatoes, reserving the cooking water. Return the potatoes to the pot, cover, and keep over low heat, shaking periodically, for about 5 minutes or until dry.

2.
Add the almond milk, mustard, thyme, and pepper. Mash until only a few small lumps of potato are left. Season with salt.

TO MAKE THE MUSHROOM AND GRAVY LAYER:

3.
Add 1 cup of reserved potato liquid and the onions to a large saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, thyme, and tarragon for another 10 minutes, or until all the liquid is reduced. Add the grape juice to deglaze the pan and cook until mostly reduced, about 5 minutes.

4.
Combine the brown rice flour, an additional 2 cups of reserved potato liquid, and the mustard in a medium bowl and whisk until smooth. Pour into the pan and cook, stirring constantly until it thickens. Remove from the heat. Stir in the soy sauce, maple syrup, and pepper.

TO MAKE THE TOMATO LAYER:

5.
Add the tomatoes, onion, garlic, oregano, basil, peas, and carrots to a large saucepan and sauté for 10 minutes. Add the cauliflower and green beans and cook for another 5 minutes. Drain any excess water and season with salt.

TO ASSEMBLE THE CASSEROLE:

6.
Preheat the oven to 350°F.

7.
Spread the tomato later in the bottom of a 9 × 13-inch baking dish. Pour the mushroom and gravy layer over the tomato layer. Spread the potato layer over the mushroom layer.

8.
Cover the dish with a lid or aluminum foil and bake for 30 minutes. Remove the cover and broil for 10 minutes, or until bits of the potato layer turn golden brown.

TIPS

I’ve used different types of potatoes for this recipe and I
’
ve found that Yukon Gold potatoes yield the most flavorful and creamiest texture. If Yukon Golds are not available, use any medium- to high-starch potato. Be sure to not over-mash the potatoes, which will create a gummy consistency.

If you can find the San Marzano crushed tomatoes that come in a glass jar, use them instead of canned. The tomato sauce layer has to be thick, or the potato layer will sink into the dish.

If you want to vary the vegetables, try this dish with zucchini, parsnips, or eggplant.

Save any extra sauce and gravy that will not fit into the dish and keep it on hand for serving reheated leftovers.

MY FAMILY EATS mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for gravy, which I adored. Imagine my surprise when I learned that you could add other things to mashed potatoes to make them good—such as roasted garlic, leeks, and, as in this dish, parsnips.

SERVES 6 TO 8

1 large yellow onion, peeled and diced small

1 large carrot, peeled and diced small

2 stalks celery, diced small

2 cloves garlic, peeled and minced

1 sprig rosemary

1½ cup green lentils, rinsed

1 bay leaf

3 tablespoons tomato paste

Salt and freshly ground black pepper to taste

8 medium red-skin potatoes, peeled and chopped

4 parsnips, peeled and chopped

1.
Place the onions, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Stir in the rosemary, lentils, bay leaf, and enough water to cover the lentils by 3 inches. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, for 30 minutes.

2.
Preheat the oven to 350°F.

3.
Add the tomato paste to the saucepan and cook for another 15 minutes, or until the lentils are tender. Season with salt and pepper. Remove from the heat, discard the bay leaf and rosemary sprig, and pour the lentils into a 9 × 13-inch baking dish.

4.
 Meanwhile, add the potatoes and parsnips to a medium saucepan and add enough water to cover. Bring the pot to a boil over high heat. Reduce the heat to medium and cook, covered, until the vegetables are tender, about 15 minutes.

5.
Remove teh potatoes and parsnips from the heat and drain all but ½ cup of the water. Mash the vegetables until smooth and creamy, then season with additional salt and spread the mixture evenly over the lentils.

6.
Bake the casserole for 25 minutes, or until bubbly. Let sit 10 minutes before serving.

I’VE NEVER HAD traditional, meat-containing Shepherd’s Pie—the first I ever tried was a vegetarian recipe made with textured vegetable protein. In this version, green lentils are cooked with Moroccan spices and spinach, then topped with a mashed-yam crust and baked. It’s fantastic, whether or not you’ve tasted the original.

SERVES 6 TO 8

1 large onion, peeled and diced

2 medium carrots, peeled and diced

2 celery stalks, diced

6 cloves garlic, peeled and minced

2 tablespoons sweet paprika

1 tablespoon cumin seeds,
toasted
and ground

1 teaspoon turmeric

1 teaspoon crushed red pepper flakes

2 cups green lentils, rinsed

8 cups
Vegetable Stock
, or low-sodium vegetable broth

3 large yams, peeled and diced

2 cinnamon sticks

12 cups packed spinach (about 2 pounds)

1 cup chopped cilantro

Salt and freshly ground black pepper to taste

Zest and juice of 2 lemons

1.
Place the onion, carrots, and celery in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook for another minute. Add the paprika, cumin, turmeric, crushed red pepper flakes, lentils, and vegetable stock. Bring to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 minutes, or until the lentils are tender. 

2.
 Meanwhile, bring the yams and the cinnamon sticks to a boil and then cook over medium heat until tender, about 15 minutes. Remove from the heat, drain the excess water from the pan, and discard the cinnamon sticks. Mash the yams until smooth and creamy and set aside.