Shepherdess Pie with Rutabaga Mash Topping
Day 54: What to do with a rutabaga? Yes, indeed, WHAT? (Any ideas – please post below)
We received a couple of these wrinkly veggies in our Winter CSA – just when I was getting a handle of cabbage, these arrived instead, like devil brains.
I adapted a rutabaga mash from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero, but it didn’t work as a standalone dish, so I turned it into a shepherdess pie with the help of the Queen Vegetarian, Rose Elliot, from The Complete Vegetarian Cuisine
1 C lentils
2 Tbs Braggs Liquid Aminos
2 onions, peeled and chopped
2 Tbs vegan butter/olive oil combo
1 Tsp Marjoram
2 Tbs chopped parsley
1 Tsp Thyme
One 15-ounce can chopped tomatoes
1 garlic clove, crushed
Rutabaga Mash Topping
2 1/2 lbs rutabaga, scrubbed, peeled and chopped
1/4 Tsp chili flakes
1 Tsp agave (debatable if you even need this)
2 Tbs fresh lime juice (I use Santa Cruz)
1/2 Tsp salt
1/4 C coconut milk
1 Tbs (heaping) nutritional yeast
Pinch red chili flakes
Sea salt and ground pepper to taste
Chipotle/smoked paprika mix for the top prior to baking.
Simmer the rutabaga in boiling water turned down, for 20 minutes, until tender.
Drain and place in a food processor with all the other rutabaga mash ingredients. Add more or less salt/pepper/nutritional yeast/chili flakes to taste.
Cook the lentils in gently boiling water for about 45 minutes. Drain.
Saute the chopped onions in the butter/oil mix for about 10 minutes.
Add the herbs, garlic, soy sauce, lentils, salt and pepper. Mix together.
Place in a greased dish.
Top with the rutabaga mash. Sprinkle with chipotle/smoked paprika mix and drizzle on a little extra olive oil.
Bake at 400 F (205C)for about 45 minutes, until the top is golden and gorgeous.