Here’s what I’m serving up for Thanksgiving. A very healthy and delicious version of Shepherd’s Pie loaded with all kinds of goodies and cooked in miso gravy. And it’s surprisingly easy to make!
I made the filling and butternut squash topping the day before so the flavors have a chance to meld. Just assemble everything before dinner, throw it in the oven to heat up, top with pecans and it’s ready for the table.
Ingredients (serves 4 – 6)
1 butternut squash – peeled and cut into small cubes (the smaller the cubes, the faster it cooks)
1/2 cup uncooked wild rice
1 14-ounce can lentils – rinsed and drained
1 cup sliced carrots
1/2 cup frozen peas
6 ounces chopped mushrooms
1 medium sweet onion – diced
1/4 cup miso paste – I used a chickpea-based miso
1/2 tablespoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 tablespoon arrow root powder – or thickening agent of choice such as flour
1/2 teaspoon salt
pecans
Directions
- Carefully wash the wild rice, drain, and place in a sauce pan with 2 cups of water. Bring to a boil, cover, reduce heat to simmer, and cook for 45 minutes until rice is completely cooked. Drain off excess water. Set aside.
- Place the cubed butternut squash in a medium sauce pan and cover with water. Bring to a boil, then reduce heat to medium and cook for 20 minutes. Drain off excess water and return to the sauce pan. Add 1/2 teaspoon salt and using a potato masher, mash to desired consistency. Set aside. (Note – if you have time, consider roasting the squash in a 400 degree oven for about 30 minutes and then mashing. This brings out a deep flavor and sweetness in the squash, if you prefer a sweeter dish.)
- Place the carrots and onions in a covered non-stick skillet or wok with 1/2 cup of water and bring to a boil. Cover, reduce heat to low and let cook for 5 – 7. Stir in the mushrooms, cover and simmer another 5 – 7 minutes until vegetables are cooked.
- Place the miso paste, garlic powder, sage, thyme, rosemary, arrow root powder and 1/2 cup water in a blender or small food processor and blend until smooth.
- Add the miso mixture, peas, cooked rice and lentils to the skillet and bring to a boil. Cook about 5 minutes until the liquid is mostly absorbed, leaving a thicker gravy.
- Place the filling in the bottom of a baking dish. Evenly spread the butternut squash over the filling, and then top with as many pecans as you like. Place in a 350 degree oven for 15 – 20 minutes until everything is heated through.
- Serve hot immediately.
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