The Pioneer Woman Tasty Kitchen
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My Ultimate Vegetarian Shepherd’s Pie

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Level: Intermediate

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Description

A modern, clean eating, healthy twist on a comfort food classic. With secret ingredients to make it richly flavorful and indulgent!

Ingredients

  • FOR THE POTATO CRUST:
  • 3  Medium White Potatoes, Roughly Chopped
  • 2 cloves Garlic
  • 8 ounces, weight Frozen Cauliflower Florets, Thawed
  • 2 Tablespoons Olive Oil
  • 1-⅓ cup Shredded Sharp Cheddar Cheese
  • FOR THE BLACK BEAN FILLING:
  • 3 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1  Small Onion, Diced
  • 3  Small Carrots, Diced
  • 3  Small Parsnips, Peeled And Diced
  • 1-⅓ cup Baby Bella Mushrooms (crimini Mushrooms), Chopped
  • 2 teaspoons Dried Thyme
  • ½ teaspoons Ground Cinnamon
  • 1-½ Tablespoon Tomato Paste
  • ⅔ cups Dry Red Wine
  • 15 ounces, weight Canned Black Beans, Thoroughly Drained And Rinsed
  • ½ cups Frozen Sweet Corn Kernels
  • Salt And Freshly Ground Black Pepper

Preparation

Preheat oven to 450 F.

Add the potatoes and whole cloves of garlic into a large saucepan and fill halfway with water. Cover and bring to a boil, then uncover and reduce to a simmer. Cook until potatoes are nearly tender, about 12-15 minutes. Add cauliflower (be sure it is thawed so it doesn’t bring down the temperature of the water). When potatoes are tender when pierced with a fork, pour the vegetables into a large colander to drain.

Transfer drained vegetables to a large mixing bowl, and mash to a puree using a potato masher. Add the olive oil, 1 cup of the shredded cheddar and season thoroughly with salt and pepper. Stir until mixture is well combined and cheese has completely melted. Set aside.

Meanwhile, as potatoes are boiling, start making the filling. Heat the olive oil in a deep sauté pan over medium-high heat. Add the minced garlic, onion, carrots, and parsnips, and cook until softened, about 7-9 minutes. Add mushrooms, thyme, cinnamon and tomato paste, and season with salt and pepper. Stir until well combined. Add red wine and cook until liquid has reduced, about 2 minutes. Add black beans and corn, stir until well combined, and season to taste with salt and pepper.

Remove black bean mixture from heat and transfer to a large casserole dish (I used a 9×12 dish). Use a spoon to spread mixture smoothly and evenly across the bottom of the dish. Top with the potato mixture, again spreading smoothly and evenly across the dish. Top with remaining ⅓ cup shredded cheddar.

Bake until crust begins to turn golden, about 10-15 minutes. Serve.

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