* This post was written in cooperation with Silit and the “Natural Cooking Week”. Even though we were paid for this article, we give our own opinion uninfluenced. We had full rein over text and content of this article. Thanks for the exciting cooperation!
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.