Chef Richard and Chef Vikki battle it out to see who can rehab the Barstow’s Shepherd Pie without sacrificing any of the flavor in order to make it healthier for the Barstow’s 18-year-old daughter and mother who have high cholesterol.
CHEF VIKKI’S RECIPE: VEGAN SHEPHERD’S PIE WITH CAULIFLOWER MASH
Cook Time 45 minutes
Prep Time 20 minutes
1 teaspoon grapeseed oil
4 cups taco meat substitute (2 Packages, Yves Taco Stuffer)
4 medium carrots, peeled and diced into small pieces
1 medium onion, diced
1 teaspoon dried oregano
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon tomato paste
1 1/2 teaspoons Dijon mustard
1/2 cup water
1 1/2 cups of frozen peas, thawed
2 medium cauliflower heads, cut into florets
2 medium russet potatoes, cubed
4 garlic cloves, smashed and minced
3 tablespoons semi soft goat cheese
2 teaspoons grapeseed oil
Pinch of salt and pepper
3 tablespoons finely chopped chives
Olive oil cooking spray
Preheat oven to 375 degrees Fahrenheit.
Place 1 teaspoon of grapeseed oil in a large pan over medium heat. Add the carrots, onions, and a pinch of salt and let cook for about 10 minutes. Add the spices and mix well.
Crumble in the meatless taco and mix in the water, tomato paste, and Dijon mustard. Finally, fold in the thawed peas. When the liquid has nearly evaporated, turn the heat off and let the flavors meld as you make your cauliflower mash.
Place 2 cups of water in a steamer pot and bring to a boil. Wash the cauliflower and cut into thin slices and florets. Peel and cube the potato into roughly the same size as the cauliflower florets. Mince the garlic cloves and add all of the vegetables to the steamer basket. Steam for 10 minutes, or until a knife easily glides through the cauliflower and potato. Carefully drain and place potato, cauliflower, garlic, goat cheese, salt and pepper into a food processor. Turn on the processor, and slowly drizzle in 2 teaspoons of grapeseed oil and taste for more seasonings. Puree until smooth.
Lightly spray a 9 x 13 baking dish with olive oil cooking spray. Lay meatless mixture on the bottom. Scoop the cauliflower mash on top of the meatless mixture so you form beautiful peaks. Sprinkle with a touch of salt and pepper and cover with foil.
Place in the oven for 20 minutes. Carefully remove the foil and broil for another 10 minutes, or until nicely browned.
Take it out of the oven and top with fresh chive, and serve!
Nutritional information (per serving):
Fat calories 50
Total fat grams 7
Sat fat grams 2
Cholesterol mg 5
Sodium mg 260
Total carbohydrates g 40
Fiber g 12
Sugars g 12
Protein g 20