I was going to leave the title as just ‘Shepherd’s Pizza’ thinking it might intrigue millions, or thousands of readers into opening this post. Then I thought perhaps I’d better offer just a little explanation, or maybe nobody would read it except for my mother.
So now that you are here…. you are still perhaps wanting a little more explanation? This started as an attempt on my part to create a pizza crust out of potatoes (and a few other things). Well, it did not turn out to be something that you could pick up. More specifically, not pick up and take a bite that was several inches away from where you were holding it. You could pick this food up in your hands if you are so moved, however…. it won’t be pretty.
“Alas, failure! I signed.” Then my son said, “You should make this more often Mom!”
Ho ho! Music to my ears on getting healthy food into my people! I saw beyond failure and into the land of opportunity where lies the naming of something weird and different than what was expected. What to name this soft layer of potato-y goodness topped with pizza stuff. Upside down Italian Shepherd’s Pie came to mind. The Italian word for shepherd is pastore by the way 😉
So, I would be happy to share Pastore Potato Pizza with you!
Pastore Potato Pizza
2 qts chopped and boiled red potatoes. (I left the skins on)
1/2 cup nutritional yeast flakes
1/2 cup cashews that have been soaked in 1 cup water for at least 6 hours and then drained.
1 – 2 Tbsp milk of choice
3 Tbsp chia seeds
1 Tbsp olive oil
1 tsp salt or to taste
1/2 cup rolled oats
1 tsp salt
Pizza toppings or any roasted vegetables or cheeses that you like
– Pre-heat oven to 375
– Boil the potatoes until very tender and drain
– Drain the cashews and blend or process with the yeast flakes, milk and olive oil until fairly creamy.
(The milk is purely to get this mixture to mash, so start with just a little and see if you need more.)
– Place everything, including the blender goo in a large bowl and mash away.
– Place parchment paper on a pan or two and spread a layer about 1/4 -1/2 inch thick on the parchment paper.
– Bake for 20 – 30 minutes. I left one in for 20 and one in for 25. Neither burned but the one in longer started to get a little puffy. It might be good to leave them in longer but I don’t think they will ever get dry enough to be crusty and I didn’t notice much difference at the end either.
– Top with your choice of stuff and pop back in to heat up the toppings. I did not put raw veggies on top as I was afraid the sweating of those veggies would make the whole thing too soupy.
We topped one with leftover spaghetti sauce that had colored peppers in it plus vegan parmesan
The other I brushed with olive oil, sprinkled on slightly steamed broccoli, green olives and vegan parmesan. Of course my son wouldn’t touch this one, but it was my favorite.
A switch from flour or grain based dishes. Some favorite flavors. Overall a failed crust with a happy ending!
Thinking of planting potatoes this year? Little Sis has had luck with this method.
Other potato dishes? We’ve got ’em…..
GF veggie burger/potato cake
Tabil Spiced Chili Over Roasted Red Potatoes
Not Your Mother’s Warm Potato Salad w/ Miso Dressing
Lemon-Oregano Chicken & Potatoes
Leftover Mashed Potato Soup
Dairy Free Mashed Potatoes