http://www.cookingchanneltv.com/recipes/chuck-hughes/vegetarian-shep...

Recipe courtesy Chuck Hughes

Total Time: 3 hr 20 min
Prep: 30 min | Inactive Prep: 5 min | Cook: 2 hr 45 min
Level: Easy
Yield: 8 servings

INGREDIENTS
1 spaghetti squash

5 to 6 Yukon Gold potatoes, boiled, but not peeled

Roasted Garlic

1/4 cup melted butter

1 head garlic

1/2 cup smooth goat cheese

1/4 cup olive oil

1 cup 35-percent whipping cream

Bread Crumbs

Salt and freshly ground black pepper

2 cups bread crumbs

Vegetables

1 cup milk

1 medium onion, chopped

1/4 cup roasted pine nuts

2 carrots, chopped

2 eggs, beaten

2 celery stalks, chopped

1 tablespoon chopped fresh basil

3 cups sliced mushrooms

1 tablespoon chopped fresh thyme

6 cups wild mushrooms

1 tablespoon chopped flat-leaf parsley

4 cloves garlic, minced

Mashed Potatoes

1 cup dried du puy lentils (green), cooked

Fried shallots, for garnish

DIRECTIONS
Preheat the oven to 300 degrees F.
First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for

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Vegetarian Shepherd's Pie (cont.)

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DIRECTIONS (CONT.)
1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in
the oven for 30 minutes or until the garlic is very tender.
In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix
in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth.
Season the potatoes with salt and pepper.
Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
Preheat the oven to 450 degrees F.
For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium
heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown,
about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and
put aside.
In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the
spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so,
until the top is slightly browned. Garnish with fried shallots, to taste.

Recipe courtesy Chuck Hughes

Printed on July 25, 2013 from http://www.cookingchanneltv.com/recipes/chuck-hughes/vegetarian-shepherds-pie.print.html

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