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Veggie Shepherd’s Pie

Serves6
IngredientsWalnuts
Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
veggie Shepard's pie

Nordstrom’s Cafés

Seattle-based

In this plant-forward version of shepherd’s pie, Nordstrom’s Café swaps in walnuts and lentils for the ground meat typically used in this hearty one-dish meal. And instead of topping the pie with mashed potatoes, the kitchen uses mashed cauliflower enriched with yogurt and Parmesan cheese. The result is a winning winter warmer for both vegetarian and flexitarian customers.

Ingredients

Shepherd’s pie

2 cups walnuts, toasted and chopped

1¼ cups cooked green lentils

¼ cup canola oil, divided

1 tbsp. steak house seasoning

1 cup diced onions

1 cup diced carrots

1 cup sliced mushrooms

1 cup diced celery

2 cloves garlic, minced

1¼ cups vegetable broth

¼ cup tomato paste

2 tbsp. Worcestershire sauce

Ground pepper, to taste

½ cup peas

Cauliflower mash

1 lb. cauliflower

½ cup grated Parmesan cheese

2 garlic cloves, minced

3 tbsp. plain Greek yogurt

Ground pepper, to taste

Chopped fresh parsley and thyme, optional

Steps

  1. For shepherd’s pie: Preheat oven to 375 F. Place walnuts, lentils, 2 tablespoons oil and steak house seasoning in a food processor. Pulse to form a meat-like texture.
  2. Heat 1 tablespoon oil in large skillet over medium heat. Add walnut mixture and cook for 5 minutes, stirring frequently. Break into chunks with the back of a spoon; set aside.
  3. Heat remaining oil in a large saucepan. Add onions and carrots; saute 10 minutes, stirring occasionally. Add mushrooms, celery and garlic; cook for 5 minutes longer or until mushrooms are soft.
  4. In measuring cup, stir together broth, tomato paste and Worcestershire sauce. Stir into vegetable mixture. Lightly stir in walnut mixture and peas; season with pepper. Divide mixture among 6 individual baking dishes or an 8-inch baking dish.
  5. For cauliflower mash, grate cauliflower or pulse in a food processor until chopped; steam until tender. Cool slightly, then puree in food processor until smooth. Press puree very firmly into a fine-mesh sieve to remove all excess water. Place back in food processor; add Parmesan and garlic and puree until smooth. Pulse in yogurt and pepper.
  6. Spoon cauliflower over walnut mixture; bake 20 minutes for individual servings or 30 minutes for a larger pie, until filling is hot and bubbly. Sprinkle with herbs, if desired.

Photo courtesy of California Walnuts

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