Vegetarian Cottage Pie
Servings
2Serving size
about 3 cupsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 16 ounces Parsnips, raw (peeled and cubed) |
| 2 tsp.. Unsalted butter |
| 3 Tbsp Reduced fat buttermilk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 1/4 tsp., leaves Dried thyme |
| 1/2 tsp., leaves Dried oregano |
| 1 tsp. Paprika (or hot paprika) |
| 1 small Carrots, raw (peeled and cut into small dice) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 2 Tbsp. No salt added tomato paste |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1 1/4 cup 2% milk |
Instructions
Place the water in a medium sauce pan over high heat.
When the water boils, add the parsnips.
Cook for about 20 minutes until soft.
Remove and let cool slightly.
Place in a bowl with the butter and whip using an electric mixer.
Add the buttermilk, salt and pepper and whip for another minute.
Set aside.
Filling:
Place the olive oil in a large skillet over medium high heat.
Add the garlic and onions and cook for about 2 minutes until the onions begin to soften. Stir frequently.
Add the thyme, oregano, paprika and carrots. Cook, stirring frequently, for about 7 minutes until the carrots are slightly tender.
Add the salt, pepper, beans and tomato paste. Stir.
Sprinkle the flour over the vegetables.
Continue to cook, stirring frequently, for about 1 minute.
Add the milk slowly, stirring continuously until thickened.
Preheat the oven to 325°F.
Divide the pie filling between two oven proof dishes.
Top with the mashed parsnips.
Place the pie in the oven and cook for about 10 minutes until the top is slightly browned. Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
In my opinion the key to a good Cottage Pie is that the filling is savory. That can, of course, take many forms. Using vegetables in your pie is a nice twist, but it is key that the filling have a good umami flavor.
One way to add a more savory flavor, roasting the veggies in advance, is a great technique, but it would add even more time to the cooking process. For this version I chose the always reliable tomato paste. The concentrated tomato flavor brings that comforting savory flavor to the veggies and the parsnip topping offers a great sweet balance.