Vegan Shepherd's Pie with Wild Mushrooms (grain free, gluten free

• Vegan
• Gluten free

• Produce

  • 1/2 cup Carrots
  • 3 cloves Garlic
  • 24 oz Mushrooms
  • 1 Of garlic, bulb
  • 1/2 cup Onions
  • 3/4 cup Peas, frozen
  • 2 lb Potatoes
  • 1/4 tsp Rosemary, powder
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 1/2 cup Coconut milk, full-fat
  • 1 tbsp Tomato paste

• Baking & Spices

  • 2 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 11 tsp Olive oil

Found on thecleandish.com

Description

Ingredients

• 1 bulb of garlic
• 2-4 teaspoons olive oil
• 2 lb potatoes (Russets or Yukon Gold)
• ½ cup full fat coconut milk (I used canned coconut milk)
• ½ teaspoon salt
• pepper, to taste
• 3 tablespoon olive oil
• ½ cup onions, diced
• ½ cup carrots, thinly sliced
• 3-4 cloves garlic, minced
• 24 oz mushrooms (wild mix or Portobello), sliced
• ½ teaspoon salt
• pepper, to taste
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves, chopped
• ¼ teaspoon rosemary powder
• ¾ cup frozen peas

Directions

• Preheat the oven to 400F. Cut about ¼ inch off the top of the head of garlic and place your head of garlic in a baking dish. Drizzle olive oil over the cut edge and inside until it is completely filled and just starting to spill down the side. Wrap the garlic in aluminum foil and roast for 35-40 minutes or until the garlic is soft in the center and golden in color. Allow to cool off before removing the paper from each clove: Gently squeeze each clove out of its paper shell.
• Peel the potatoes and cut into medium size dice. Place in a medium saucepan, cover with water and boil for 10 to 15 minutes or until potatoes are soft enough to be easily crushed with a fork. Drain the potatoes and add back to your pot (or a large bowl). Add coconut cream, salt, pepper and about 5 cloves of roasted garlic (save the rest for dips, dressings or spreads) and mash the potatoes until smooth.
• Add olive oil to large skillet (the biggest you have) and heat over medium heat. Add onions and carrots and sauté for about 3-4 minutes or until they are slightly softened. Add the garlic and cook for about 1 minute, then add mushrooms, salt and pepper. Stir continuously until mushrooms start releasing their juices and sauté for of 10-12 minutes. Stir in tomato paste, thyme and rosemary and stir to combine. Simmer and stir occasionally until the sauce is thickened, about 2-3 minutes.
• Add frozen peas to you mushroom sauce and pour into a 1.75 quart baking dish; spread out evenly. Top with your garlic roasted mashed potatoes. Be sure to “seal” the edges of your baking dish with enough mashed potatoes so the filling won’t cook over. Bake at 400F for approximately 30-35 minutes or until the mashed potatoes turn golden around the edges.
• Allow your Shepard’s Pie to cool for a few minutes before serving. Enjoy!