Triple Grain and Butternut Squash Shepherd's Pie

Team: Green Mt Cheftains

Host School: Green Mt Union High

Age Group: High School

1Cup Cooked Quinoa, 1 cup Cooked Pearl Barley, 1Cup Cooked Lentils, 1Cup Frozen peas

1/2 Yellow Onion Diced, 3 Medium Carrots Diced, 2 Cups Diced Portobella Mushrooms, 2TBSP Minced Fresh Sage.

1/4Cup Flour, 1/4 Cup Soy Sauce, 1/4 Cup Worstershire Sauce, 1/2 Cup Vegetable Stock,

Topping: 3Medium White Potatoes Peeled and Chopped, 3Cups Cauliflower Florets, 3TBSP Butter, 1/2 Cup Milk, Kosher Salt and Pepper

to Taste. 4 TPSP Coconut Oil, Thinly Sliced Cauliflower for Garnish, Whole Sage Leaves for Garnish.

Filling:Add 2 TBSP Coconut Oil to Large Saute Pan, add onions, and Saute until translucent,add carrots and mushrooms, Saute until soft.

Season with 1TBSP salt,1TSP Pepper, add flour to pan and cook 2 minutes, add soy sauce,Worstershire sauce, mixture will thicken. Slowly

add vegetable stock using the liquid to deglaze pan and scrape brown bits. Cook for 5 minutes to insure tender vegetables, remove from heat

add all three grains,salt and pepper to taste. Place squash on sheet pan with 2 TBSP Coconut oil roast for 25 minutes, add to grain mixture.

Transfer to casserole dish and set aside. Topping: Boil potatoes unit tender,steam cauliflower until tender, process both in potato ricer add

salt and pepper and butter and milk to taste and spread over filling, Bake at 350 until filling is bubbling and topping is tender