For 5 servings

We end the „Natural Cooking Week“ with a vegan version of an Irish classic, shepherd’s pie. Our résumé of this thrilling project with Silit*: incredibly inspiring! More than ever, we concentrated on the basic ingredients’ own taste and never felt we’d miss something. Not even pepper, which we usually use with every dish. We substituted the spicy touch with horseradish or, as in this recipe, with mustard. The list of local fruits and vegetables in late autumn and winter is not as short as you might think. Check out our seasonal calendar to see which great products each season has to offer!
Apart from the three dishes we’ve shown you, we also had a tarte flambée with pumpkin, walnuts, and radicchio, a rösti made of potatoes, savoy, leek, and creamy champignons, baked potato with winter salad, and spaetzle with roasted red cabbage. Furthermore, we had delicious freshly pressed fruit and vegetable juices to strengthen our immune system for this mucky weather, and one morning, we had spelt pancakes with apple slices for breakfast. What else do you need for superfood?
We hope we inspired you with our recipes to have a “Natural Cooking Week” yourselves! You’ll find more recipes on the blog of our dear friend Marina next week.

Cook the potatoes unpeeled in plenty of salted water. Also, cook the lentils as stated on the package. Finely chop the onions and garlic. Half the carrots and the leek lengthwise and chop them, quarter the champignons. Grind the mustard seed in the mortar.
In a roasting dish or stewpot, heat canola oil and roast onions, garlic, and tomato paste for 1-2 minutes. Add carrots, leek, and champignons and roast for another 2-3 minutes. Deglaze with red wine vinegar and vegetable broth, and stir in the molasses and the ground mustard seeds. Add the lentils and dried herbs, and thoroughly season the vegetables with salt.
Peel the boiled potatoes and press them through the potato ricer. Into the puree, mix in mustard, walnut oil, and nut milk, and season with salt. Spread the potato puree over the vegetables in the roasting dish and sprinkle with walnut oil to get a crunchy crust.
Bake the casserole in the pre-heated oven at 180°C for 30 minutes. Add the grill function and bake for another 15 minutes until the casserole turns golden yellow.

10 Comments

  • Ich wuerde euch gern fragen,was nussmilch in eurem rezept bedeutet.das ist mir nicht so ganz klar.ansonsten sieht es mal wieder fantastisch aus.freue mich ueber antwort. ria

    • Liebe Ria, wir haben für das Gericht eine selbstgemachte Haselnussmilch verwendet. Ein Rezept für Mandelmilch findest du auch hier im Blog. Wir wollten aber gerne freilassen, welche Sorte Nussmilch verwendet wird und haben uns deswegen für den allgemeinen Begriff entschieden. Viele Grüße, Susann

  • Liebe Susann, lieber Yannic,
    ein wunderbar aromatisches und wärmendes Gericht für kalte Herbsttage! Auch ohne Lauch und dafür mit Fenchel sensationell lecker. Danke für dieses prima Rezept :-)
    Herzliche Grüße
    Laura

    • Liebe Laura, dass die Shepherd’s Pie auch mit Fenchel super ist, glauben wir dir aufs Wort! Fenchel ist so ein tolles Gemüse. Gebraten lieben wir ihn am meisten. Schön, dass es dir so gut geschmeckt hat, das freut uns! Herzliche Grüße, Susann

    • Liebe Irina, da die Pilze in einer nicht zu vernachlässigenden Menge im Gericht sind, wird es mit dem Weglassen abgesehen von der geschmacklichen Komponente natürlich eine kleinere Portion. Du kannst hier die anderen Zutaten etwas anpassen und mehr Linsen oder Gemüse dazugeben. LG Susann

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