Tumeric Shepherds Pie (vegan)

3-4 serves


Peel potatoes, rinse and cook in water with 1 teaspoon salt until soft. Wash and rinse rice. Add water and 1/2 teaspoon salt and bring rice to boil in a separate medium size pot. Turn down heat, add 1/2 teaspoon tumeric to rice and let simmer slowly for about 30 minutes (or until done). Shred cabbage and oil a medium size square casserole dish with 1 tsp. of olive oil and add first layer of cabbage. Sprinkle caraway seeds over cabbage layer. Add tumeric rice on top of cabbage. Preheat oven to 325. Wash leek, tear off and discard any old outer leaves and slice cylindrical pieces off the root end.
Save top green part of leek for soup stock.
Layer leek slices ontop of rice. Add layer of mixed frozen vegies on top. Mash potatoes with soy milk and 2 tablespoons (or more) of olive oil, salt and black pepper to desired taste and consistency. Spread mashed potatoes to fill casserole dish and sprinkle on top with tumeric. Bake in oven for 30-40 minutes and let cool for 10 minutes before serving.

Comment: Make sure you proportion the layers to allow enough room for a final hearty layer of potatoes. It's tempting to fill up the dish too quickly. I prefer leaving 1/3 of the dish for the spuds. If you have a food processor, the potatoes can be whipped into a nice creamy consistency. You can cook the pie with or without a lid depending on if you like a crispy topping on the potatoes.

Bon Appetit!

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