Vegan Shepherds Pie with Kale Chips
If you’ve ever read this blog before, you know I’m no stranger to a Shepherds Pie. In fact, I’ve written three (count them 3!) different recipes that I’ve shared here. In my opinion, life doesn’t get much better than a great Shepherds Pie. Perfect for leftovers that need a new life, and easier than, well, pie to manipulate for what you need, this Irish classic is a big favorite in our house, especially between the months of December and April.
Wilt in kale with vegetables as they cook
Earlier this year, when J and I first began eating a Pescetarian diet, I used my basic recipe and omitted the meat, added some extra vegetarian friendly ingredients, and had what appeared to be a perfect (and healthy) version. If my math is correct, and I did a lot of actual measuring (ha!) in this recipe, there are 167 calories** contained in 1/4 of this recipe (you know, enough for me but you’d need to double that for J.) Add in the kale chips I made as a side and you’re only MAYBE 93 calories. That’s such a low-calorie dinner that you can feel ok having the glass of red wine I did AND an extra square of dark chocolate. I mean…come one come all.
Naked Shepherds Pie bathed in the most delicious (and VEGAN) gravy.
The entire thing took me less than an hour from start to finish, and the real delay was mainly because I was busy trying to take less offensive photos and dilly dallying a bit.
Cooked Kale Chips (made with Lacinato Kale this time.)
You must try this. I insist. Especially all of you that are on or plan to be on the 22 day vegan challenge that Jay and Beyonce are making so au currant.
If you miss the meat, I promise I’ll send you something good. Or Santa will. Not sure how this works…
**These calculations are according to MyFitnessPal and may be only as precise as said app allows.
Vegan Shepherds Pie
1 TBSP olive oil
3 large Portabella caps, stems removed, cut into large chunks
2 large garlic cloves, minced
1/2 large yellow onion, diced
1 fennel bulb, chopped
1 head cauliflower, chopped into large chunks
1 C kale, stems removed, cut into thin strips
1 TBSP Herbs de Provence (or use a combo of oregano, sage, rosemary, thyme)
2 TBSP gluten free (or All Purpose) flour
1 C vegetable stock, divided
2 TBSP balsamic vinegar
1 large sweet potato, cubed
1/2 TBSP coconut butter
Preheat oven to 350 degrees.
Heat a very large skillet over medium high heat, add olive oil.
Put mushrooms in skillet* and allow to cook down about 4-5 minutes, until mushrooms have darkened in color, and reduced in size. Add salt and pepper.
Add onion and garlic to pan, cook about 1 minute, adjusting heat if necessary.
Add fennel and cauliflower to pan, seasoning each layer as you go, and toss vegetables. Allow to cook about 3-4 minutes. Add kale, begin to wilt.
Season with more salt, pepper (as needed) and Herbs de Provence.
Add flour to pan, sprinkling over vegetables. Allow to cook 1 minute, until flour is just cooked out.
Add balsamic vinegar, cook 1 minute.
Turn heat to high, add 1/2 vegetable stock, and stir mixture constantly. (This will form the gravy.)
Allow mixture and sauce to come together, thickening. Add more stock if mixture gets too dry.
Reduce heat to simmer, and let sit.
While vegetables are cooking, add cubed sweet potato to small sauce pot, cover with cold water and lid. Bring to a boil, remove lid, and cook until potatoes are soft and a fork/knife can easily slip into potato.
Drain potatoes, return to pot, and set on the burner on simmer/low heat. Add remaining vegetable stock, coconut butter, salt and pepper to taste. Mash until well mixed, and then stir vigorously with wooden spoon.
Place vegetable mixture in the bottom of casserole dish. Cover with sweet potatoes, making sure to “seal” all edges with potatoes.
Bake in oven for approximately 12 minutes, then broil 5-6 minutes until top is golden brown and gravy is bubbling. Allow to rest 1-2 minutes then serve (alongside kale chips if desired.)
*When browning mushrooms, allow to brown fully before adding salt and pepper. It will allow the mushrooms to stay more firm and flavorful. Or so I’ve been told and thus do.
1 1/2 C kale, removed from stem and chopped into large pieces
1 TBSP olive oil
Preheat oven to 350 degrees. (If you’re making with Shepherd’s Pie, oven will be preheating already.)
Place kale on baking sheet, and toss with olive oil salt, and pepper.
Bake in oven for approximately 10-12 minutes. WATCH CAREFULLY as chips can go from perfect to burned and disintegrated in no time.
Remove from heat. Serve immediately.