Virtual Vegan Potluck 2: Mushroom, Leek and Kale Cottage Pies

31 Oct

I loved participating in the first Virtual Vegan Potluck—what a great concept it is! I get so much of my inspiration in the Tiny Kitchen from other blogs, even if there are parts of it that aren’t friendly to my stomach. It just makes me more creative!

Like this recipe. I wanted something that would be both vegan and paleo for this potluck; after all, it’s no fun making something you can’t eat. I had a ton of ideas, but not enough time to try them all out, and this idea seemed like a winner. Something perfect for the fall weather that finally arrived in California. Something to put in the oven, since it’s cool enough to turn it on. Plus, something orange to celebrate the season!

At the table. The Husband was not pleased with the napkins under the balti dishes, but those little buggers move around a lot.

This isn’t a true Cottage Pie, of course, as there’s no meat in it. For that recipe (with a vegan version!), check out my previous post that even got kudos from my friends in the UK—which is where I learned to make cottage and shepherd’s pie. These kind of dishes are perfect for cold nights!

This recipe is very malleable, and can be adjusted according to your taste and pantry/fridge items. For instance, if you don’t want to add yam and butternut squash, just use rutabaga. Or use sweet potato, or cauliflower to top your cottage pie. If you’re not vegan or paleo, you can use butter and throw some cheddar on the top, or mix some taleggio into the mash on top. If you’re vegan, feel free to throw some vegan sausage into the mushroom mix, or some tempeh, or use white potato for your mash. Paleo peeps, this would be delicious with sausage or chicken mixed in the mushrooms, and with a sweet-potato topping.

But the good news is—it was absolutely wonderful last night, when it was paleo and vegan! Even The Husband is looking forward to leftovers. And so am I!

Note: This can also be baked as one dish in a small Pyrex or baking dish, something smaller than an 8×8-inch pan.

Mushroom, Leek and Kale Cottage Pies

Did I mention I added a little jalapeño? I can’t help myself sometimes.

1 lb. mix of fresh shiitake & oyster mushrooms
1/2 red or white onion, chopped
3 Tbsp olive oil or butter substitute
2 cloves garlic, chopped
1 leek, sliced
4 leaves of lacinato/dinosaur kale, sliced
1/4 cup red wine
1/4 cup chicken stock
1/2 tsp fresh or dried thyme (fresh is better)
Sea salt and freshly ground black pepper to taste
2 tsp arrowroot
1 T fresh Italian flat leaf parsley, chopped

Use one, two or all three, according to your preference! This makes for quite a light mash.

1 large rutabaga (swede), peeled and cut into cubes
1/2 Japanese yam, peeled and cut into cubes
1/4 large butternut squash, peeled, seeded and cut into cubes
2 T butter substitute or olive oil
5-6 Tbsp coconut milk)
Sea salt and freshly ground black pepper to taste

Preheat the oven to 450°F.

Boil all of the root vegetables/squash in one pot until tender. Drain and mash with the rest of the ingredients using a potato masher or stick blender. Adjust the amount of coconut milk to make the mash to your liking, but try not to make it too loose.

Trim off the stalks from the mushrooms and cut them into thick slices, and have the rest of the ingredients prepped and ready to go.

1. Heat the olive oil and fry the onions until transparent and soft. Add the leeks and garlic, fry for 1 minute. Add the mushrooms and kale, fry for 2 minutes. Add the red wine and fry until the wine is nearly absorbed.

2. Add the coconut milk, thyme, salt & pepper and let it cook for about 1 minute, stirring well.

3. Mix the arrowroot in with the stock  and add to the mushrooms, stirring to mix well. The sauce will thicken beautifully. Add the parsley, stir through and spoon the mixture into ramekins or the aforementioned gratin dish. I used these little balti pans that I bought at an Indian grocery store. I almost used the heart-shaped tart pans, but they looked a little small—even though we were only able to eat half of our balti!

4. Spoon the mash over the mushrooms, and make sure there’s some texture in that there mash. You can do waves or even pull a fork over the top to make a lattice pattern.

5. Bake at 450°F for 10-15 minutes until golden brown.

Definitely serve piping hot, but these can be easily made ahead up to Step 4 and refrigerated or frozen until you need them. How great would it be to have this hanging out in the freezer, ready to defrost and pop in the oven on a night you can’t be bothered to cook? (Note to self….make more next time!)

Thanks for dropping by, those of you who are visiting because of the potluck! And thank you to all of my regular followers. You’ve made this process so rewarding and exciting!

Now, off you go to explore the rest of the Virtual Vegan Potluck. Bon {Vegan} Appetít!

Return to the Rubber Cowgirl!

Forge ahead with the Vegan Monologues!


51 Responses to “Virtual Vegan Potluck 2: Mushroom, Leek and Kale Cottage Pies”

  1. Somer October 31, 2012 at 9:47 pm #

    Oh Girl, you’ve outdone yourself. Do you mind if I take second helpings? 🙂

    • tinykitchenstories October 31, 2012 at 9:54 pm #

      Well, thank you so much!! You can go ahead and have thirds, darlin’. 😉

  2. girlinafoodfrenzy October 31, 2012 at 11:28 pm #

    I love the idea of a veggie friendly cottage pie. Being a fan of that mash with multiple swedes, yams and such (is it bad to add an extra bit of butter now and then too!) Thumbs up from the folks in Australia here!

    • tinykitchenstories November 1, 2012 at 7:28 am #

      I think you *should* add some butter, since you’re not vegan or paleo! I use clarified butter in my paleo cooking, which is just delicious. Thanks for the thumbs up!

  3. lucylox November 1, 2012 at 12:04 am #

    Mmmmmmm, serious comfort food! Perfect for November 🙂

    • tinykitchenstories November 1, 2012 at 7:27 am #

      It really was! We had another heatwave afterward, so it was perfect timing. Looking forward to some more fall weather!

    • tinykitchenstories November 1, 2012 at 4:51 pm #

      I’ve got a little leftover that I think will be lunch tomorrow. Feel like I need some more comfort! 🙂

  4. trueindigo November 1, 2012 at 4:35 am #

    So hearty AND healthy. Thanks for the amazing mash topping that looks so bright and cheerful.

    • tinykitchenstories November 1, 2012 at 7:26 am #

      Thank you! The leftover mash was delicious just on its own, right out of the container. 🙂

  5. veganmonologue November 1, 2012 at 8:14 am #

    Your table looks lovely and ready for people to sit and have a great time! Fantastic dish too!

    • tinykitchenstories November 1, 2012 at 4:49 pm #

      Thank you! Our table is convertible, so it seats 4 normally and opens up to seat 6-8. A great buy by The Husband. thanks so much for your comment, and I can’t wait to read your recipe!

  6. veghotpot November 1, 2012 at 8:27 am #

    mmm this looks delicious! I used to love shepherds pie and cottage pie as its so comforting but I haven’t tried many veggie versions. Love all the mushrooms in yours, it looks nice and juicy! 🙂

    • tinykitchenstories November 1, 2012 at 4:48 pm #

      It really was! And very comforting, which is never a bad thing. Thank you! 🙂

  7. anyone4curryandotherthings November 1, 2012 at 8:28 am #

    Sounds good – but I am afraid, no kale in South India! lol

    • tinykitchenstories November 1, 2012 at 4:48 pm #

      The kale is not necessary, and you could sub it with spinach for sure. Thanks for the compliment!

  8. An Unrefined Vegan November 1, 2012 at 9:44 am #

    Oh, boy howdy! You nailed it! (Just as I knew you would.) This dish is SO to my tastes. Thank you, my dear!

    • tinykitchenstories November 1, 2012 at 4:50 pm #

      I do hope you try it! I had so many ideas that I will still have to try. It will be good prep for the next VVP, right? Thanks Annie!

      • An Unrefined Vegan November 1, 2012 at 6:10 pm #

        Never too early to start planning! Especially with everyone bringing their absolute best – competition is fierce! Speaking of which…I have a surprise for you all. Stay tuned…

  9. 40 Fit In The Mitt November 1, 2012 at 9:57 am #

    Your food looks amazing, and you take wonderful pictures! Happy VVP Day

    • tinykitchenstories November 1, 2012 at 4:33 pm #

      Thank you so much! I really appreciate your note! Happy VVP to you too! Can’t wait to explore this year’s offerings…

  10. Food Stories November 1, 2012 at 1:20 pm #

    Just making my way through the VVP & wanted to say hey 🙂

    • tinykitchenstories November 1, 2012 at 4:35 pm #

      Thanks, Food Stories! I am looking forward to getting a chance to make my way through the VVP. See you again then!

  11. A Tablespoon of Liz November 1, 2012 at 3:59 pm #

    This recipe look so good! I love the little dishes you put them in, so cute!

    • tinykitchenstories November 1, 2012 at 4:35 pm #

      I love those little balti dishes–even though they’re a bit wobbly, I love to use them. Thanks for the note!

  12. Kristy November 1, 2012 at 5:57 pm #

    Oh wow! These look absolutely divine! I want some!

  13. K-bobo @ Gormandize with A-dizzle & K-bobo November 1, 2012 at 7:01 pm #

    I’m surprised your paleo diet allows red wine, I wouldn’t have thought that would be readily available to cavemen. This cottage pie looks delicious. Nice to meet you at the potluck!

    • tinykitchenstories November 1, 2012 at 9:32 pm #

      Er, busted!! I’m a paleo-drinker. Is that a category? But you could definitely sub for stock if you wanted to be true paleo. Thanks so much for commenting–looking forward to seeing your blog!

  14. thecrueltyfreereview November 1, 2012 at 8:31 pm #

    I’ve never heard of cottage pies but they look yummy! I love the potato mash topping.

    • tinykitchenstories November 1, 2012 at 9:30 pm #

      Thanks! I don’t think you can ever go wrong experimenting with mash, do you?

    • tinykitchenstories November 1, 2012 at 9:33 pm #

      It’s true comfort food, and super easy to make— I hope you try it!! Thanks!

  15. Brittany November 2, 2012 at 8:54 am #

    This dish looks so hearty! YUM!

    • tinykitchenstories November 4, 2012 at 3:58 pm #

      Thank you! The mash on top is lighter than a regular potato mash, so it was hearty without being heavy. Thanks for the comment!

  16. idebenone November 4, 2012 at 4:20 pm #

    I don’t know about you, but to me Shepherd’s Pie is the epitome of comfort food, especially on a chilly autumn evening. I’ve had many a version, from the “real” thing back in my omnivorous days, to several versions made with faux beef. However, I’ve never tried a legume-based recipe. This one from Isa Chandra Moskowitz (of Post Punk Kitchen fame) looked amazing, combining the meatiness of lentils with the earthy mushrooms. The fact that it’s “light” in calories/fat but high in protein & fiber is an added bonus. As Isa suggests, I served mine over her Caulipots but you could also use traditional mashed potatoes, quinoa, cous cous, or even a baked potato. The possibilities are endless! Take my advice, don’t stop with this recipe from Appetite for Reduction. I’ve tried several others, each one more delicious than the last! I’ll be posting more recipes and reviews in the future but you’ll probably want to buy your own copy so you don’t miss a single tasty dish.

    • tinykitchenstories November 11, 2012 at 8:21 am #

      I’m a big fan of Isa, and all of her recipes are fantastic. I have four of her cookbooks, including Appetite for Reduction. Thanks for the comment!

  17. Shira November 5, 2012 at 10:09 pm #

    Jennifer! What a superb combo and the MOST comforting winter dish ever I think! They look simply perfect! Hope you enjoyed the potluck!

    • tinykitchenstories November 6, 2012 at 9:34 am #

      Shira, I loved the potluck! It is such a great thing to be a part of. And thank you for the compliments–it was a delicious way to kick off winter, which seems to have deserted us again here in SoCal–90 again today. I hope you make it and it warms you guys up! 🙂

  18. annesturetucker November 6, 2012 at 3:11 pm #

    Yum, this looks super delicious!! Love it!
    Thank you!

    • tinykitchenstories November 6, 2012 at 5:05 pm #

      Thanks for the compliment! I’ll definitely be making it again this winter, maybe with some variations. Cheers!

  19. spinachrevolution November 7, 2012 at 10:17 am #

    Anything with mash is just so homey and comforting. This looks fantastic, I will be trying it soon. Thank you for the recipe.

    • tinykitchenstories November 7, 2012 at 3:10 pm #

      Thank you! It’s the best compliment when someone wants to try your recipe. I’m so pleased!

  20. Lilly Sue November 21, 2012 at 1:43 pm #

    What a uniquely fabulous recipe!! 😀

    • tinykitchenstories November 21, 2012 at 2:26 pm #

      Wow! What a lovely comment! Very appreciated. Actually, I can’t wait to make it again! 🙂

  21. eof737 December 16, 2012 at 7:23 pm #

    These are great recipes and even though I’m not a big eggplant girl, Ill try it. Love the little containers. 🙂

    • tinykitchenstories December 21, 2012 at 1:39 pm #

      No eggplant necessary! And I absolutely love my balti dishes. I can’t use them enough!


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