Vegetarian Shepherd's Pie

TOTAL TIME: 3 hr 20 min
Prep: 30 min
Inactive Prep: 5 min
Cook: 2 hr 45 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 spaghetti squash
    • Roasted Garlic
    • 1 head garlic
    • 1/4 cup olive oil
    • 2 eggs, beaten
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped flat-leaf parsley
    • 1/2 cup smooth goat cheese
    • 1 cup 35-percent whipping cream
    • Salt and freshly ground black pepper
    • Vegetables
    • 1 medium onion, chopped
    • 2 carrots, chopped
    • 2 celery stalks, chopped
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      Directions

      Preheat the oven to 300 degrees F.

      First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.

      Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.

      In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.

      Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper.

      Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.

      Preheat the oven to 450 degrees F.

      For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.

      In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.

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      5

      Newest Ratings and Reviews

      Read all 8 reviews

      • on May 02, 2014

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        This was great! Better than I expected - I had been afraid it would be a bit bland but it was lovely, nice combo of flavours - no one flavour stood out but all blended together nicely. I think it is as good as a meat-based shepherd's pie. Yes it was time consuming, but it made enough for 8 (which is 4 dinners for the two of us)(made 2 casserole dishes, and froze one). I will definitely make this again.

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      • on May 13, 2013

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        I can't say enough about this recipe. It is by far the most delicious tasting vegetarian dish I have ever prepared. My hat is off to Chef Chuck Hughes! Remarkable flavors and ingredients make this an incredible dish that could be made to replace any dinner for Thanksgiving, Christimas, etc. I make it even when there is no special occasion!!! Everytime I make this dish everyone wants the recipe and the whole dinner discussion is about the wonderful casserole. Again, remarkable....make it, it will become one of your favorites. Also, print out many copies of the recipe because everyone who eats this dish will want it!! Enjoy!

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      • on September 17, 2012

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        I am not a vegetarian (and also don't like mushrooms, but I am trying!, but I love vegetarian dishes. This was EXCELLENT, but be prepared for A LOT of food! I HALVED the recipe, and still had a full 13"x9" pan full of this, which yielded 6 servings! I used 1 lb. of baby portobellos for the 'shrooms, and chopped macadamia nuts vs. the pine nuts. For roasting the garlic, I always slice the very top of the bulb, just to show the cloves, then season as in the recipe, and completely wrap in foil. It also will take 45 mins to get fully tender. All in all, DELICIOUS! Thanks Chuck!

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