Description
This gluten-free pie is also vegan and will please all the guests at your holiday or dinner table. Parsnips and cremini mushrooms give the dish it warm, rich flavor.
Ingredients
Scale
- 1 tsp extra virgin olive oil
- 3 tbsp tomato paste
- 1/2 tsp salt
- 3/4 cup dry red wine
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 large parsnip, diced small (about 1¼ cups)
- 2–8oz packs babybella or crimini mushrooms, sliced
- 1 (150g) pack roasted and peeled chestnuts, quartered
- 1/2 tsp salt
- 2 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- 10–12 medium size Yukon Gold potatoes (about 2 lbs)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3–1/2 cup extra virgin olive oil
- 3/4 cup vegetable broth or unsweetened almond milk
Instructions
- Peel and dice the potatoes. Boil in plenty of salted water until tender, about 20 minutes.
- Drain the potatoes and mash them using a potato masher or a fork. Add salt, pepper and olive oil and mix well. Slowly, pour vegetable broth or almond milk and mix until well incorporated. Set aside
- In a medium size sauce pan, heat 1 teaspoon of olive oil, add tomato paste and cook over medium-high heat for 3-4 minutes. Add red wine and continue cooking for an additional 3-4 minutes, until it reduces. Set aside
- In the meantime, saute onion in 2 tablespoons of olive oil over medium heat for 2-3 minutes until translucent. Add parsnip and continue cooking for 2-3 minutes. Add mushrooms, chestnuts, salt, thyme and rosemary. Cook for 10 minutes , stir in the red wine sauce and cook for another 3 minutes
- Spoon aproximately ¾ cup of vegetables in 4 individual baking dishes (or disposable foil ones). Top with ½ cup of mashed potatoes and bake at 400F for 20 minutes until golden brown.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Main
- Cuisine: Gluten-Free