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Shepherd's Pie

Serves 4
Time 1 hr 10 min
Whereas most shepherd's pies are topped with starchy mashed potatoes, this version is crowned with a tasty mash of steamed cauliflower and millet, a gluten-free grain.
Ingredients
  • 3 tablespoons nondairy butter, divided, plus more to oil baking dish
  • 3/4 cup dried millet, rinsed and picked over
  • 1/2 teaspoon fine sea salt
  • 5 cloves garlic, finely chopped, divided
  • 1/2 cup ricemilk
  • 1/2 head cauliflower, broken into small florets
  • 1 small yellow onion, chopped
  • 1/2 teaspoon dried thyme
  • 1 (16.0-ounce) package frozen mixed vegetables, thawed
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
  • 1/4 cup tomato paste
  • 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and mashed
  • 1 (15.0-ounce) can kidney beans, drained and mashed
  • 2 cups frozen corn kernels, thawed
  • 1/4 teaspoon ground black pepper
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Method

Preheat the oven to 450°F.

Oil a 9-inch square baking dish with nondairy butter and set aside.

Bring 2 cups salted water to a boil in a medium pot.

Add millet. Cover, reduce heat and simmer 30 minutes.

Meanwhile, heat 1 tablespoon of the butter in another medium pot 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 cooked millet to cauliflower and mash together with a potato masher until creamy.

Season with salt and pepper and set aside.

Melt remaining 2 tablespoons butter in a large skillet over medium heat.

Add onions, remaining garlic and thyme and cook, stirring frequently, until onions soften, about 4 minutes.

Add mixed vegetables and chopped parsley.

Cook 6 minutes.

Stir in tomato paste.

Spread the vegetable-bean filling in the bottom of the baking dish.

Sprinkle corn evenly over the mixture, then top with the cauliflower mash.

Bake for about 25 minutes, until heated through.

Cool for 5 minutes, then serve, garnished with parsley leaves

Add chickpeas and kidney beans to the vegetable mixture along with 3/4 cup water, stirring to combine well.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons nondairy butter, divided, plus more to oil baking dish
  • 3/4 cup dried millet, rinsed and picked over
  • 1/2 teaspoon fine sea salt
  • 5 cloves garlic, finely chopped, divided
  • 1/2 cup ricemilk
  • 1/2 head cauliflower, broken into small florets
  • 1 small yellow onion, chopped
  • 1/2 teaspoon dried thyme
  • 1 (16.0-ounce) package frozen mixed vegetables, thawed
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
  • 1/4 cup tomato paste
  • 1 (15.0-ounce) can garbanzo beans (also called chickpeas), drained and mashed
  • 1 (15.0-ounce) can kidney beans, drained and mashed
  • 2 cups frozen corn kernels, thawed
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.