Recipe: Shepherd's pie with quinoa

Vegetarian

by La Boite à Grains 15 Sep 2017

Ingredients

5 à 6	medium-sized potatoes
3 à 4	medium carrots
1	small rutabaga
½ cup	raw quinoa
1 ½ cups	water (for cooking quinoa)
1	chopped onion
½ pound	ground meat of your choice (beef, veal, etc.)
½ cup	milk or soy beverage
2 tbsp.	olive or canola oil
2 tbsp.	herbes de Provence
to taste	salt and pepper

Peel vegetables and cut into chunks for even cooking.
Cook the potatoesthe carrots and rutabaga until tender, 15 to 20 minutes.
Rinse the quinoa with cold water, using a fine sieve.
In a saucepan, bring the quinoa and water to the boil. Reduce heat, cover and cook for 15 minutes.
Meanwhile, brown theonion and ground meat in a non-stick frying pan. Set aside.
Remove water from vegetables and mashed potato with a potato masher. Add the milkoil, herbs, pepper and salt.
Mix meat and quinoa.
In a 20 cm x 20 cm (8" x 8") square baking dish, spread meat and quinoa.
Cover with vegetable purée.
Bake at 180°C (350°F) for approximately 30 minutes.

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