12/04/2024Gratins - Main courses

Oyster Mushroom and Walnut Shepherd’s Pie

Name: Oyster Mushroom and Walnut Shepherd’s Pie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serv.
Cuisine: Vegan
Ingredients: 1 onion; 250 g oyster mushrooms; 2 tbsp neutral oil; 200 g walnuts; 900 g potatoes; 125 mL plant-based milk; 3 tbsp plant-based margarine; salt; pepper

For hosting Christmas Gluten-free Blender-free Oven-free Autumn / Winter Batch cooking

For: 6 serv.Difficulty: EasyPreparation: 10 minCooking: 20 min

I wanted to show that during the holidays, you can also make very simple yet refined dishes by using high-quality products that are a little out of the ordinary 😍. For this shepherd’s pie, I used oyster mushrooms and wanted to highlight organic Grenoble walnuts! It’s a nice change from the usual plant-based ground meats we often see, with a festive Christmas vibe 🥰.

By the way, there’s a little promo code: 15% off everything on Prana’s website with the code PATATEETCORNICHON 😍😍.

Servings

Ingredients

Cups

-onion 1
-oyster mushrooms 250 (g)
-neutral oil 2 (tbsp)
-walnuts 200 (g)
-potatoes 900 (g)
-plant-based milk 125 (mL)
-plant-based margarine 3 (tbsp)
-salt
-pepper

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Steps

Dice the potatoes and cook them in a pot of water for about 20 minutes.
Peel the onion and finely chop it. Shred the oyster mushrooms by hand lengthwise. Blend the Grenoble walnuts into a coarse powder (it’s okay if there are some small chunks left).
Heat the neutral oil in a skillet. Sauté the onion for about 6–7 minutes until it starts to caramelize. Add the oyster mushrooms and let them cook until they turn golden. Then, add the blended walnuts. Remove from heat and season with salt and pepper.
Drain the cooked potatoes. Mash them with a potato masher and add the plant-based milk and margarine to create a smooth and creamy purée. Season with salt and pepper.
When serving, place a food ring on the plate and start with a layer of the oyster mushroom mixture, filling about one-third of the height. Then top it off with the mashed potatoes, pressing gently before removing the ring.
Optional: Add a small dollop of margarine and use a blowtorch to lightly brown the top. Serve with a lovely mesclun salad with Grenoble walnuts!