Shepherd’s Pie with a Twist

Being a vegetarian, and gluten free, means I eat a lot of veggies and starches. I try not to eat potatoes and rice every day, but that’s difficult sometimes. They are pretty easy to cook, especially when the rice comes precooked and the potatoes just pop in the oven.

But today I decided to try something new. I’ve always loved shepherd’s pie, but I used to use a ground meat substitute made from wheat gluten, then green beans and mashed potatoes on top. Yummy…but no more. The meat is out, and the potatoes, although good every so often, are coming over much less often.

So tonight it was wonderfully spiced beans and onions on the bottom and mashed cauliflower on top. Yes, that’s right. I recently saw an episode of You Are What You Eat, a wonderful British show about eating right and losing weight. The host of the show uses no dairy, wheat or meat (only fish occasionally) to get people in shape. She had a recipe for vegetarian shepherd’s pie with mashed cauliflower on top, so I thought I’d make my own version.


This was so tasty, and so wonderful, I think I’m putting this on my weekly rounds. If you want, you can add a little cayenne to the beans, but I skipped that step so Daughter could eat it. She doesn’t like spicy food (although Daughter #2 does). I think it would be great with a little spice, although I loved it this way just the same. I couldn’t stop eating it. I made a large, round casserole dish and I can share some with a friend tomorrow and have enough for lunch. Next time, perhaps I’ll add some red peppers or green beans. The possibilities are endless.

Veggie Shepherd’s Pie with Cauliflower Mash

1 can kidney beans, drained
1 can white beans, drained
1 medium onion, chopped
1 head cauliflower, chopped
1 TBS butter
1 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp parsley
salt/pepper to taste

1. Steam the cauliflower until soft. I use an electric veggie steamer, and it takes about 30 minutes to get it nice and soft.

2. While cauliflower cooks, saute onion in a little olive oil and salt until soft.

3. Add drained beans and spices. Cook for a few minutes to mingle flavors.

4. Heat oven to 375.

5. When cauliflower is done, mix in butter and about 2 tsp salt and mash with a fork.

6. Pour bean mixture into casserole dish (spray to keep it from sticking).

7. Pour cauliflower over beans and spread evenly to the edges.

8. Bake for 30 minutes, check and make sure cauliflower gets nicely browned.

Enjoy!

Advertisements

Leave a comment

Filed under beans, cauliflower, gluten free, shepherd's pie, vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s