G-F and veggie Shepherd's Pie (without the lentils)

Casserole season is here! Turn on the oven for as long as possible, I say, when it's super cold outside and you just can't seem to get the chill out of your bones. The perfect panacea: Shepherd's Pie, aka, Goatherd's Pie!

Vegetarian Shepherd's Pie Recipe

(I adapted a spicy version of this from Karina's Kitchen, see link at end of recipe)

For the mashed potato crust:
4 large gold or red potatoes, chopped
Vegetable broth, splash
olive oil, to taste
Sea salt and fresh ground pepper, to taste
Chopped fresh chives, to taste
chopped fresh parsley, to taste
paprika for the top

For the filling:
2 tablespoons olive oil
1 teaspoon cumin
1 t grated ginger root
1/8 t cayenne
1 small onion, chopped
4-5 cloves garlic, minced
1 c. cauliflower florets (about half a smallish head), cut to bite size
3 medium-large carrots, peeled and sliced into coins
1 heaping cup shredded cabbage
diced handful roasted red peppers
1 c. chopped kale
1/2 c your fave g-f salsa (I like Green Mtn Gringo Roasted Garlic)
1 c. veg broth
1 T balsamic vinegar
1 can white beans or butter beans

Place the cut potatoes in a large pot and cover with salted cold water; bring to a boil and simmer until the potatoes are fork tender, about twenty minutes.

In the meantime, heat the olive oil in a large deep skillet and add the cumin, cayenne, ginger. Stir one minute and add the fresh chopped vegetables. Stir and cook about five minutes or so.

Add the salsa, broth and vinegar, sea salt and pepper to taste, and stir to combine.

Bring to a simmer and cook until the sauce begins to reduce, then remove from heat, and gently add in the beans. Set aside.

Mash the cooked potatoes with a little veg broth and olive oil. Season with sea salt and pepper. Add chives if you like. Taste test.

Preheat the oven to 350 degrees F.

Assemble your pie:

Spoon the vegetables into a casserole dish. Top with mounds of mashed potato. I like to leave a few peaks (they get a bit golden). Sprinkle with chopped chives or parsley, paprika is nice. Bake in a moderate oven for 35 to 40 minutes, until the pie is bubbling and heated through.

Read more: http://glutenfreegoddess.blogspot.com/2007/04/veggie-lovers-shepherds-pie.html#ixzz0blLxZBMn