For the seasonal holiday muncher crusading for the free bird, while not so subtly craving that mealtime pièce de résistance, today I couldn’t be more excited to share my Gatherer’s Pie. An overtly cozy, yet rich and special feeling vegetable main made with rustic and earthy mushrooms, simultaneously simmered and charred roots, Worcestershire, and rye, think deep bowl meal devoured in your baggiest long-johns in the company of a rom-com and/or equally as cotton clad companions. I serve my vegan shepherd’s pie alongside a roasted green salad with an extra splash of Worcestershire.
Gatherer’s Pie [makes 6 servings]
3 tablespoons olive oil, divided
1 ½ pounds mushrooms, roughly chopped
2 medium red onions, peeled
2 large carrots, peeled
1 medium sweet potato, divided
4 cloves garlic, peeled
1 small bunch thyme, leaves picked
1 cup low sodium vegetable broth
½ cup flat leaf parsley, diced
2 tablespoons tomato paste
1 tablespoon dijon mustard
1 tablespoon vegan Worcestershire sauce
1 tablespoon rye flour
2 large parsnips
salt & pepper to taste
Preheat oven to 400 degrees F, rack in the middle.
In a large oven proof skillet, heat 2 tablespoons olive oil over medium-high heat. Add mushrooms and sauté, stirring frequently to prevent sticking, until tender and just beginning to release juices, about 5 minutes.
Meanwhile, in a food processor fitted with an S-blade, pulse red onions, carrots, half of the sweet potato, garlic, and thyme until finely chopped. Transfer mixture to skillet with mushrooms, rinse food processor, and continue to cook vegetables until softened and beginning to brown (10 minutes). Add vegetable broth, parsley, tomato paste, dijon, Worcestershire and flour and stir well to combine. Season to taste. Allow mixture to simmer gently for an addition 10 minutes, or until the liquid has reduced by about half.
While vegetables are simmering, in the now clean food process fitted with a grater attachment, grate remaining half of sweet potato and parsnips. Pile the parsnip potato mixture on top of the mushroom mixture, leaving a gap around the edge. Drizzle with remaining 1 tablespoon olive oil ad bake for 40 minutes, until top is golden brown and crispy. Remove from oven, serve, and enjoy!
Nutritional Information [per serving]
185 Calories, 7.5g Fat, 27g Carbohydrates, 5.5g Fiber, 10g Sugar, 4.5g Protein