All the Taste, None of the Meat

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See original recipe at: foodfanatic.com

kept byfoodfanatic
recipe byfoodfanatic.com

Categories:
- Meat
- Vegetarian

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Ingredients:

2 tablespoons olive oil
1 large yellow onion
3 cups parsnips, peeled and chopped
1 cup carrots
3 large turnips, peeled and chopped
12 ounces baby portabello mushrooms, chopped
1 cup guinness beer
2 tablespoons butter
2 tablesoons all-purpose flour
3 cups vegetable broth
6 large red potatoes
2 cups aged white cheddar cheese
2 tablespoons olive oil
salt, to taste

Chop the red potatoes in half.
Bring a full pot of water to a boil and add the 6 red potatoes (I chose to leave the peels on, but you can peel the potatoes if you prefer). Allow potatoes to cook until they’re tender yet still firm when poked with a fork, about 10 to 15 minutes.
Drain the water and allow potatoes to cool enough to handle.
Place the potatoes in a large bowl and mash them to desired chunkiness using a potato masher. Add the olive oil and cheese and mash to incorporate. Salt the potatoes to taste. If the potatoes seem too dry, you can add a couple tablespoons of water or milk. (Option: Throw the cooked potatoes, cheese, oil and salt in a blender and blend to achieve completely smooth potatoes).
Set aside potatoes.
In a large pot or Dutch oven, sauté the onion in 2 tablespoons of olive oil over medium heat.
Once onion begins to soften, add the parsnips and carrots and sauté about 10 minutes.
Add the chopped turnips and mushrooms. Cook to a full boil until the juices from the mushrooms have seeped out, about 10 minutes.
Add the beer and return to a gentle boil.
Make a roux in order to thicken the stew: In a small separate saucepan, heat the butter over medium until melted. Using a whisk, mix in the brown rice flour. Once the flour has soaked up all the butter, begin adding the vegetable broth about 1/8 cup at a time, allowing the mixture to thicken and reduce. Continue adding the vegetable broth and keep the mixture at a gentle boil until all the broth is all incorporated. The mixture should be thick and creamy looking. Pour this mixture in with the veggies.
Reduce the heat to medium low and allow the veggie stew to cook at a low boil for about 30 minutes. Taste the stew and add salt as necessary.
Preheat the oven to 375 degrees.
Pour the vegetable stew into a casserole dish or individual-sized ramekins or oven-safe bowls. Spread the potatoes on top and bake in the oven about 25 minutes until tops are golden brown. If the potatoes don’t crisp up, put your oven on the broil setting and allow it to broil to desired level of golden-brownness.
Allow the shepherd’s pie to cool before diving in!