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PrintShepherd's Pie
Ingredients with an asterisk (
) are available as 365 and 365 Organic Everyday Value™ products.
Serves 4
- 3/4 cup dried millet, rinsed and picked over
- 1 teaspoon salt, plus more to taste
- 3 tablespoons non-dairy butter, plus more to oil baking dish
- 5 cloves garlic, minced
- 1/2 cup rice milk
- 1/2 head cauliflower, broken into small florettes
- freshly ground black pepper
- 1 small organic onion, chopped
- 1/2 teaspoon dry thyme
- 16 ounces frozen mixed vegetables, thawed
- 1/4 cup chopped parsley, plus leaves for garnish
- 1/4 cup tomato paste
- 1 can (15 ounce) garbanzo beans, drained
- 1 can (15 ounce) kidney beans, drained
- 2 cups frozen corn kernels, thawed
Preheat oven to 450°F. Oil 9-inch square baking dish with butter.
Make cauliflower mash: bring 2 cups water to a boil in a medium saucepan. Add millet and salt. Cover, reduce heat and simmer 30 minutes. Heat 1 tablespoon of the butter in another saucepan on medium heat. Add half of the garlic and cook until light golden, 3 minutes. Add rice milk and cauliflower and bring to a simmer. Cover, reduce heat and cook until very tender, about 12 minutes. Add millet to cauliflower and mash together with a potato masher until creamy, adding more rice milk if needed. Season with salt and pepper, and set aside.
Make the vegetable-bean filling: melt remaining butter in a large skillet over medium heat. Add onions, garlic and thyme, and cook, stirring frequently, until onions soften, about 4 minutes. Add mixed vegetables and parsley and season with salt and pepper. Cook 6 minutes. Stir in tomato paste.
Mash the garbanzo and kidney beans and add them to the vegetable mixture along with 3/4 cup water, stirring to combine well.
Assemble the pie: spread the vegetable-bean filling in the bottom of the baking dish. Sprinkle corn kernels over the mixture. Top with the cauliflower mash.
Bake for about 25 minutes until heated through. Cool for 5 minutes and serve garnished with parsley.