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.
Special Diets:
Ingredients
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.
Nutritional Info
Serving Size
Calories
620
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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. See our Terms of Service.