Chuck’s Vegan Shepherd’s Pie!!!

Ingredients 

• 1 spaghetti squash
• 1 heads garlic
• ¼ cup olive oil (60 ml)
• 2 cup bread crumbs (500 ml)
• 1 cup milk (250 ml)
• ¼ cup toasted pine nuts (60 ml)
• 2 eggs, beaten
• 1 Tbsp fresh basil, chopped (15 ml)
• 1 Tbsp fresh thyme, chopped (15 ml)
• 1 Tbsp flat parsley, chopped (15 ml)
• 6 Yukon Gold potatoes, boiled but not peeled
• ¼ cup melted butter (60 ml)
• ½ cup smooth goat cheese (125 ml)
• 1 cup 35% cream (250 ml)
• 3 cup mushrooms, sliced
• 6 cup wild mushrooms
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 clove garlic, minced
• 1 cup dried Du Puys lentils, cooked (250 ml)
• Fried shallots to garnish
• salt and pepper

Preparation Method

1. Preheat the oven to 300F (150C).
2. First, cut the spaghetti squash in half and remove the seeds.
3. Place on a baking sheet and bake for 1 ½ hours.
4. As an alternative, place on a plate and cook in the microwave on high for about 20 minutes.
5. Put the garlic head on a baking tray. Drizzle with 1 teaspoon (5 ml) olive oil.

For the full step please click the link : lowrecipe.net

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