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

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.

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!

Tags: Butternut squash, cottage pie, japanese yam, kale, kale leek mushroom pie, Leek, mushroom, oyster mushrooms, paleo cottage pie, paleo recipes, paleo shepherd's pie, Potato, Rutabaga, Shiitake, vegan and paleo recipes, virtual vegan potluck, winter mushroom dish