Kohlrabi, a member of the turnip family, is rich in potassium and vitamin C. Its earthy, slightly sweet flavor makes it a great substitute for potatoes in dishes like potato salad. For this shepherd’s pie, roasting the kohlrabi adds extra flavor and dries the vegetable out to ensure a creamy, not watery, topping. As it’s roasting, the ground lamb is simmered with vegetables, thyme, tomato paste, wine, and beef broth until it’s a thick, saucy filling. The roasted kohlrabi is then puréed and spread on top of the filling, before the whole dish is baked until bubbly and browned.
Game plan: The filling can be made up to 1 day ahead, cooled to room temperature, and refrigerated in an airtight container. Reheat the filling before proceeding with the recipe.
For the filling:
To finish the topping and assemble:
by Amy Schulman | “Living Lively,” by Haile Thomas, is part plant-based cookbook, part empowerment manifesto. The 19...