Leek and Mushroom Inspired Shepherd's Pie
Comfort Food with a Meat Free Option
The arrival of beautiful rutabagas into my kitchen (thanks to Golden Acres Farms), coincided with the delivery of a box of stellar shiitake mushroom (thanks to Weth Mushrooms).
A Shepherd’s pie recipe had crossed my desk earlier in the week - so as life would have it - these seemingly random events led to a great new recipe. That’s the way it is in my kitchen, where recipes are ideas, possibilities. And where the vegetables, when full of life and vitality, seem to direct me as to what’s to be done with them.
This recipe could easily be made without the meat layer, as the leeks and shiitakes are so flavourful. In that case, some sort of white bean would make a nice addition to the leek and shiitake layer.
I served it with my favourite bright fuscia, ginger & red cabbage sauerkraut - the inspiration for which originally came to me from Doug at Flack Family Farms in Vermont, many years ago.
INGREDIENTS
FOR THE MEAT LAYER
1 1/2 pounds grass fed ground beef
2 good sized onions chopped
2 tablespoons olive oil
2 cloves garlic minced
2-3 tablespoons fresh and/or dried herbs - some combination of rosemary, thyme, Italian seasoning, Herbs de Provence. I used 1 Tablespoon fresh rosemary and 2 Tablespoons of Herbs de Provence
1 teaspoon salt
1/2 cup pureed roasted red pepper (or tomato sauce )
FOR THE VEGETABLE LAYER
3 large leeks, cleaned and sliced into thin rounds
2 cups mushrooms of your choice - I used shiitake cause that’s what I had on hand
2-4 Tablespoons butter
2 cloves garlic minced
1/4 teaspoon black pepper
1/2 teaspoon salt or to taste
If not including the meat layer: Add 2 cups cooked white beans (navy beans, cannellini beans, white kidney beans) once the leeks and mushrooms have cooked and increase seasonings to taste. Include more salt if the beans are not salted. Add 1-2 tablespoons fresh and/or dried herbs - some combination of rosemary, thyme, Italian seasoning, Herbs de Provence work well here.
FOR THE RUTABAGA LAYER
A large rutabaga - yielding at least 12 cups chopped raw
4 Tablespoons butter
1/2 tsp salt or to taste
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
2 Tablespoons fresh rosemary minced
INSTRUCTIONS
Start with the meat layer. Sauté the onions in olive oil till soft
Add ground beef and minced garlic and sauté on medium heat about 10 minutes till nicely cooked through.
Add salt, pepper, herbs and pureed red pepper. Adjust seasoning to taste
In the meantime sauté the leeks in butter in a large pan for about 20-30 minutes on medium to medium low heat.
Once the leeks have softened up nicely and a good deal of the liquid has evaporated, add the mushrooms and cook another 10 minutes till the mushrooms are soft and glistening. Add the garlic and cook a few minutes more. If using beans and other seasonings, you can add them now.
Season to taste with salt a pepper and additional rosemary or a pinch of chilies if you like
While the leeks are cooking, boil or steam the rutabaga for 20 minutes till soft and tender. Drain, add seasonings to taste and mash.
Assemble in a 9.5”x13.5” glass baking dish - starting with the meat layer first. Then add the leek and mushroom layer. Finish with the rutabaga layer.
Bake in a 350F oven for about 30 minutes till piping hot