Root Veg Shepherd's Pie

Root Vegetable Shepherd’s Pie

http://weeklyveganmenu.blogspot.com/2010/06/wednesday-dinner-root-vegetable.html

www.WeeklyVeganMenu.blogspot.com

5 cups potatoes, medium dice

3 cups parsnips, peeled and medium dice (or sub cauliflower)

2/3 c non-dairy milk, almond, soy, rice, unsweetened

salt and pepper

1 T olive oil (or less)

1 c onion, diced

4 cloves garlic, diced

1 sweet potato, diced

5 small turnips, peeled and diced

2 carrots, med., peeled and diced

1 t thyme, dried

3 T olive oil

6 T whole wheat flour

2 T vegetable broth powder or bouillon

1 c water

1 c non-dairy milk, unsweetened

1 c green peas, rinsed to remove frost

2 c adzuki beans (or 1 can), drained and rinsed (lentils would also be good)

salt, pepper, paprika

oil spray or some olive oil to top parsnip-potato whip

First, get the potatoes and parsnips in a pot, fill to top of vegetables with water, bring to boil, reduce heat to simmer, and cook until both types of vegetables are tender.

When they are done (usually by the time you are finished making the rest of the pie), drain well and mash. Now add the milk, season to taste, and whip it well.

Heat a large saute pan, add the oil, the onions, garlic, sweet potato, turnips, carrots, and thyme. Cook on medium until the vegetables are tender. You may add a little water to keep them from burning and it helps to cover the pan and stir occasionally. When they are tender, remove them from pan and set aside.

Preheat oven to 350.

In the same pan, heat the oil and add the flour. You may add up to 3 more T of oil if you are not watching the fat intake; it will make a smoother gravy. Alternately, you may use white flour instead of the whole wheat. Keep stirring the roux for 4 minutes, until it is nice and fragrant. This is where you are creating the flavors for your gravy - it is the roux. Whisk in the water and add the broth powder. Keep whisking to remove any lumps. Add the milk and keep whisking. Cook the gravy for 5 minutes.

To the gravy, return the vegetable mixture and add the peas and beans. Mix well, taste for seasoning. More salt?

In a 13X8, or so, glass Pyrex pan or the equivalent, add the veggies and top with the parsnip-potato whip. Make pretty swirls with a fork, sprinkle with paprika, spray with oil or sprinkle with olive oil. Bake at 350 for 20 minutes. Let sit for 10 minutes for easier removal from the pan.