Two Fit Moms

Tag: meatless

  • Meatless Shepherd’s Pie

    Meatless Shepherd’s Pie

    Every year I make Shepherd’s Pie for St. Patrick’s Day.  In keeping with the theme, I made it this year as well — but I tried my hand at a vegetarian version.  Actually, I made two this year — one with meat and one without.  I wanted a side-by-side comparison.  Plus, it’s one of my husband’s favorite dishes, so I knew having two on hand wouldn’t be the worst thing!
    shepherdspiebanner
    Similar to our Meatless Bolognese, I substituted ground meat with baby portobello mushrooms.  I also replaced the traditional mashed potato topping with our Cauliflower Mash.  So, not only is this dish vegetarian, but it is also a great low carbohydrate option.

    You can also make this recipe vegan if you skip the egg yolk and grated parmigiano-reggiano in the Cauliflower Mash, but since we do not follow a vegan diet, I incorporated both.

    My husband, who is the barometer given his love for Shepherd’s Pie, gave me two thumbs up.  Actually, he told me that I MUST post the recipe on our site.  I agree.  It’s so yummy and a totally acceptable substitute for the traditional meat version.  While my kids preferred the meat pie, they didn’t turn their noses up at the veggie option.

    So, if you are looking for a festive St. Patrick’s dish,  or just a really delicious and hearty vegetarian (or vegan) entree, try our Meatless Shepherd’s Pie.  We think you are going to love it!

    Meatless Shepherd’s Pie
    Serves four

    For the filling:

    2 tablespoons olive oil
    16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
    1 large carrot grated (approximately 1 cup)
    1 large onion grated (approximated 1 cup)
    2 cloves of garlic, crushed
    2 tablespoons of tomato paste
    1/2 cup of red wine
    1/2 cup of chicken or veggie stock
    1/2 cup of frozen peas
    2 tablespoons of Worcestershire sauce (Vegan version available)
    1/2 teaspoon of dried thyme (or fresh, but add a bit more)
    1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
    1/2 teaspoon of salt
    1/8 teaspoon of pepper

    Topping:

    2 cups of Cauliflower Mash
    2 egg yolks
    1/2 cup of grated parmigiano-reggiano cheese

    Preheat oven to 400 degrees.

    Add two tablespoons of olive oil to a deep skillet over medium heat.  Once it comes to temperature, add the chopped mushrooms.  Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper.  Cook the veggies until the water evaporates, approximately 10 minutes.  Then add the tomato paste and mix until incorporated.  Deglaze the pan with the wine and the stock.  Add the Worcestershire sauce, thyme, rosemary and the frozen peas.  Mix until combined. Test the mixture to see if you need more salt/pepper.  Pour the mixture into a baker — I used an 8 inch by 11 inch baker.

    Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese.  Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top.  You can also add some extra grated cheese to the top to help brown the pie.  Cook for 18-20 minutes and serve hot.

    Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit.  So, don’t be discouraged — it’s equally delicious!
    shepherdcollage

  • Meatless Bolognese

    Meatless Bolognese

    Who doesn’t love a hearty bowl of pasta — especially during the winter months when comfort food is on our minds? One of my go-to comfort meals is Penne Bolognese.

    Bolognese is a traditional Italian meat sauce. While my family eats meat, I was convinced I could make a meatless version of my Bolognese sauce, which would be altogether healthier, as well as something that I could share with my non-meat eating friends.

    Meatless Bolognese

    My Bolognese sauce always includes carrots, celery, onion, garlic and a large can of crushed tomatoes.  However, I replaced the ground meat with baby bella mushrooms which are known for their meaty taste and texture. I  individually food processed each vegetable in order to cut down on the chopping! Plus, my kids don’t like big chunks of vegetables in their pasta sauce.

    bolognese collage

    Aside from the mushrooms, everything is the same.  I incorporated a little cream and topped the sauce with grated Parmigiano-Reggiano cheese — but you can skip these steps if you are not into dairy.

    I used my sauce on top of whole grain pasta, and I like penne (or rigatoni which I featured in the photo) because the shape of the pasta scoops up the sauce.  That being said, any pasta would work – you could even use cooked spaghetti squash or some spiralized veggies!

    So, the verdict?  It was da bomb! We all loved it.  Even my kids! They did notice a slightly sweeter tasting sauce, but they devoured it.  NO questions asked!

    This recipe totally qualifies as healthy comfort food, and, as far as I’m concerned, this recipe was a success. I hope you think so too!

    Meatless Bolognese
    Yields one pot of sauce, enough for 1 lb of pasta

    2 carrots
    2 stalks of celery
    1 medium onion
    1 clove of garlic, crushed
    10 oz of baby bella mushrooms
    1/4 cup of olive oil
    1 bay leaf
    1/2 cup of water (or more depending on the thickness of your sauce)
    1, 28 oz can of crushed tomatoes
    salt and pepper to taste
    1 tablespoon of chopped parsley
    1 tablespoon of chopped basil
    1/4 cup of half and half or heavy cream (optional)
    Grated Parmigiano-Reggiano (optional)
    1 lb of penne or rigatoni or any shaped pasta you like!

    In the base of a food processor, chop the carrots, celery, onion. Reserve vegetables. Then, in a large pot over medium heat, add 1/4 cup of olive oil. This may seem like a lot of olive oil, but the vegetables will soak it up. Once the oil comes to temperature, add the chopped vegetables and the crushed garlic; cook until they soften 7-10 minutes. Then, add the chopped mushrooms, salt and pepper, to taste, and one bay leaf. Cook until the mushrooms soften and all of the vegetables are combined. Keep in mind that the mushrooms will release some much needed water. Once all the vegetables are softened, add the crushed tomatoes and the 1/2 cup of water or more, depending on the desired thickness of sauce. Simmer the sauce for approximately 20 minutes. If you decide to add the cream, you will do so just before dressing the pasta.

    In a large pot of salted water, cook your pasta until it’s al dente. Drain the pasta and top with the Bolognese sauce. Top with the parsley, basil and grated Parmigiano-Reggiano cheese. Serve and enjoy!

    Helpful hints: You can use white mushrooms if you have them on hand, but I tried it both ways, and we definitely preferred the baby portobello mushroom version.