1-HOUR VEGAN SHEPHERD'S PIE
A hearty, 10-ingredient Vegan Shepherd's Pie that's loaded with veggies and savory lentils and topped with fluffy mashed potatoes. So flavorful and satisfying that you won't miss the meat!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 12
Steps:
- Slice any large potatoes in half, place in a large pot and fill with water until they're just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
- While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won't fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
- In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized - about 5 minutes.
- Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
- In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
- OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
- Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
Nutrition Facts : ServingSize 1 serving, Calories 396 kcal, Carbohydrate 72 g, Protein 17.7 g, Fat 5.3 g, SaturatedFat 1.6 g, Sodium 109 mg, Fiber 19 g, Sugar 4 g
VEGAN SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: russet potatoes, carrots, celery, yellow onion, chopped mushrooms, flour, fresh thyme, fresh sage, garlic, vegetable broth, red wine, salt, pepper, soy milk, vegan butter, tomato paste
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Peel, chop, and boil the potatoes for 10-15 minutes until soft.
- Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
- Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
- Add the tomato paste, flour, thyme, and sage.
- Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
- Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
- Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
- Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 61 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams
VEGAN SHEPHERD'S PIE
Whether you are sticking to meatless Mondays or eat plant-based every day, this vegan version of shepherd's pie will satisfy any cravings for that warming winter classic. It looks just like the meat version and tastes just as good. We streamlined the process (including using frozen peas and carrots and baking the pie in the same skillet used to cook the vegetables) to make the dish as accessible and weeknight-friendly as possible. Note that although a food processor chops the mushrooms really fast, you can use a knife, if you prefer.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
- Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
- Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.
TRADITIONAL STYLE VEGAN SHEPHERD'S PIE
This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!
Provided by VeggieChefLaura
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
- Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
- Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
- Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
- Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
- Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 64.5 g, Fat 24.4 g, Fiber 6.6 g, Protein 20.2 g, SaturatedFat 3.6 g, Sodium 1316.9 mg, Sugar 8.2 g
EASY VEGAN SHEPHERD'S PIE
Make and share this Easy Vegan Shepherd's Pie recipe from Food.com.
Provided by Mrs.Muffins
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Boil potatoes for 20 minutes or until fork tender. Drain and mash with milk and butter.
- In a bowl, mix crumbles, gravy, peas and carrots, and spices.
- Pour into a 13 x 9 casserole. Top with potatoes, spreading them to the edges of the pan.
- Bake 30-40 minutes or until potatoes are a light golden on top.
- Enjoy!
Nutrition Facts : Calories 510, Fat 8.4, SaturatedFat 1.1, Sodium 1573.7, Carbohydrate 85.3, Fiber 15.5, Sugar 4.1, Protein 27.8
VEGAN SHEPHERD'S PIE
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 8 (makes eight individual or two large pies)
Number Of Ingredients 21
Steps:
- Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
- Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
- Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
- Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
- Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
- Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup - as all great shepherd's pies are.
Nutrition Facts : Calories 348 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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EASY VEGAN SHEPHERD'S PIE. - THE PRETTY BEE
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5/5 (2)Total Time 55 minsCategory EntreeCalories 276 per serving
- In a large soup pot, cook the onion and garlic in the vegan buttery spread over medium heat until soft, about 6 minutes.
- Add the lentils, mushrooms, and water, and bring to a boil. Reduce heat to a simmer, and cook until lentils are tender, about 30 minutes.
- While the lentils cook, put the potatoes in a pot with enough water to cover them. Bring to a boil, and boil until tender, about 15 minutes. Drain the potatoes and add the vegan buttery spread, non-dairy milk, and salt to the pot. Use a potato masher or mixer to mash the potatoes. Set aside.
- Check the liquid level on the lentil mixture - the liquid should be mostly absorbed, but there should still be some in the pot - the lentils should not be dried out.
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- Vegan Shepherd’s Pie by Tasty. Mushrooms replace the ground beef in this recipe and mix with onions, garlic, and carrots for a savory filling. The topping incorporates mashed potatoes, and the whole pie bakes until golden brown.
- Vegan Shepherd’s Pie by A Couple Cooks. Canned lentils and peas comprise the filling of this satisfying shepherd’s pie. They cook with garlic, carrots, and thyme, then combine with creamy mashed Yukon gold potatoes before baking in the oven.
- Vegan Shepherd’s Pie by Feasting at Home. Parsnips add some heft to the vegetable filling, and miso gives the broth some umami flavor. The topping contains mashed potatoes mixed with vegan sour cream.
- Vegan Shepherd’s Pie by Jessica in the Kitchen. Garlic mashed potatoes bring a savory flavor to this shepherd’s pie. Cook the lentils ahead of time, combine them with the vegetables and other ingredients, and then assemble and bake.
- Cheeseburger Shepherd’s Pie by Liv B. This recipe contains vegan beef (texturized vegetable protein) and vegan cheese (cashew-based). The flavors are non-traditional but delicious.
- The Best Vegan Lentil Shepherd’s Pie by Rainbow Plant Life. A lentil and onion filling sits under mashed potatoes and cauliflower. Tomato paste, red wine, and soy sauce ramp up the flavors in this creative recipe.
- The Ultimate Vegan Shepherd’s Pie by From My Bowl. This recipe uses frozen vegetables and a lentil filling that you can make several days ahead. This option results in a convenient and satisfying shepherd’s pie that can be assembled and baked quickly.
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