One of my favorite winter comfort foods is Shepherd’s Pie. However, when you’ve made it one too many times you begin to look for novel takes on this dinner standby.
I’m also a big fan of parsnips and had two sitting in the fridge. My first thought was to combine it with the mashed potatoes but then opted for a layer of each. Sometimes I make this dish with tofu but this time around Quorn Grounds was my vegetarian alternative of choice. I think the trio works a treat for this first Meatless Monday recipe of 2014.
1 12 ounce package Quorn Grounds
2 carrots, peeled and finely chopped
1 onion, peeled and finely chopped
½ cup frozen peas
2 tablespoons vegetarian gravy powder
1 cup water (or you can use 1 cup stock and some cornstarch in place of the gravy powder and water)
Salt and pepper
Dash of soy sauce and vegetarian Worcestershire Sauce
Oil for sautéing
2 large parsnips, peeled and chopped
4 large potatoes, peeled and chopped
Paprika, thyme, Parmesan cheese for topping
In a large pot of salted boiling water add parsnips and potatoes.
When done use the potatoes to make mashed potatoes and set aside.
Put the parsnips in a food processor along with some salt and pepper and some milk and pulse until smooth. Set aside.
Spray a large oven proof dish with non-stick spray.
Pre-heat oven to 375.
In a large skillet over medium high heat, add oil and then add the onions and carrots. Cook until they’re softened and slightly golden brown. Add Quorn crumbles and peas and stir well. Add the soy and Worcestershire sauces.
Sprinkle gravy powder and some salt and pepper over the mixture and continue cooking for a few minutes.
Slowly add the water (or stock if using), and cook until thickened.
Pour the mixture into the ovenproof dish.
Spread the parsnips over the top.
Spread the mashed potatoes over the parsnips and sprinkle with some paprika, thyme and Parmesan cheese.
Bake for 15-20 minutes or until everything is cooked through and the gravy is bubbling out through the potato topping.
Serves 6-8, and pairs great with green beans.