VEGETARIAN SHEPHERD'S PIE
Vegetarian Shepherd's Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!
Provided by Lindsay
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That's what I do.)
- In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
- Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
- Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
- Scoop up a hearty serving and live your best cozy life.
Nutrition Facts : Calories 272 calories, Sugar 8.1 g, Sodium 481.9 mg, Fat 10.7 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 35.6 g, Fiber 6.2 g, Protein 8.5 g, Cholesterol 17.6 mg
VEGETARIAN SHEPHERD'S PIE
This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Provided by Ben S.
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
- Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
- In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
- Bake 15 minutes. Brown in broiler. Serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 31.4 g, Cholesterol 8.4 mg, Fat 8 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 2.4 g, Sodium 307.4 mg, Sugar 8.3 g
VEGETARIAN SHEPHERD'S PIE
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
Provided by Samantha Seneviratne
Categories dinner, casseroles, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
- Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
- Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
- Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram
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 VEGETARIAN SHEPHERD'S PIE
This Vegetarian Shepherd's Pie is made with a creamy, flavorful vegetable filling topped with fluffy mashed potatoes.
Provided by Rena
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Place the potatoes in a large soup pot and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add in the yogurt, salt and pepper and mash to your liking.
- Heat the oil in a large non-stick skillet. Sauté the onions, garlic and carrots over medium heat for 3-4 minutes.
- Add in the mushrooms and fresh herbs. Cook stirring occasionally until mushrooms start to slightly brown.
- Stir in the tomato paste and flour. Add the broth/stock little by little, stirring continuously until the sauce starts to form.
- Taste and season with salt and pepper; allow the sauce to simmer for about 10 minutes, or until it fully thickens.
- Meanwhile, preheat the oven to 350F.
- Stir in the peas, balsamic vinegar and transfer to a baking dish. Spread over the mashed potatoes and bake at 350F for 18-20 minutes, or until bubbly and slightly brown on top.
- Allow the shepherd's pie to cool for a bit before transferring to plates. Serve and enjoy!
Nutrition Facts : ServingSize 2 cups, Calories 369 kcal, Carbohydrate 62 g, Protein 16 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 684 mg, Fiber 12 g, Sugar 16 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
VEGETARIAN SHEPHERD'S PIE
Easy Vegetarian Shepherd's Pie
Provided by Aida Mollenkamp
Categories main-dish
Time 1h55m
Yield 8 Servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.
- Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
- Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
- Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
- Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
- When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
- Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve.
VEGETARIAN SHEPHERD'S PIE
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h20m
Number Of Ingredients 15
Steps:
- Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
- Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
- Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.
VEGAN SHEPHERD'S PIE
A rich, hearty and easy veggie pie, topped with fluffy sweet potato and crisp zesty breadcrumbs.
Provided by Jamie Oliver
Categories Freezer-friendly recipes Vegetables Dinner Party British Potato Mushroom Lentil
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
- Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
- Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery.
- Bash the coriander seeds in a pestle and mortar until fine, then add it all to a medium pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, or until softened.
- Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.
- Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.
- Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
- Spread the mash over the top, scuffing it up with the back of a spoon.
- Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
- Place under the grill for a further 2 to 3 minutes, or until golden, then serve with seasonal greens.
Nutrition Facts : Calories 389 calories, Fat 16.3 g fat, SaturatedFat 2.7 g saturated fat, Protein 11.2 g protein, Carbohydrate 51.3 g carbohydrate, Sugar 10 g sugar, Sodium 0.5 g salt, Fiber 9.7 g fibre
VEGGIE SHEPHERD'S PIE
This simple, hearty, vegetarian shepherd's pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner. This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
Provided by Lorraine Pascale
Categories Main course
Yield Serves 4
Number Of Ingredients 22
Steps:
- To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
- Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
- Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the topping, bring a large saucepan of water to the boil (there's no need to add salt). Add the sweet potato and potato and boil for 10-12 minutes. Add the cauliflower and boil for a further 8-10 minutes, or until tender.
- Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
- Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
- Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
- Bake the shepherd's pie in the oven for 18-20 minutes, or until the topping is golden brown and the filling is bubbling.
Nutrition Facts : Calories 416kcal, Carbohydrate 68g, Fat 6g, Fiber 15g, Protein 17g, SaturatedFat 2.5g, Sugar 19g
EASY VEGETARIAN SHEPHERD'S PIE
This easy to make vegetarian shepherd's pie recipe makes a delicious and nutritious dish for both vegetarians and meat eaters alike.
Provided by Elaine Lemm
Categories Entree
Time 1h10m
Number Of Ingredients 16
Steps:
- Gather the ingredients. Heat the oven to 375 F/190 C/Gas 5.
- Boil the sweet potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the sweet potatoes and mash.
- Season to taste and keep to one side.
- Heat the oil in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.
- Add the beans, mushrooms, and one-quarter of the vegetable stock to the onion and carrot mixture and cook for 5 minutes. Add the remaining stock, tomatoes, parsley, coriander and season with a little salt and pepper.
- Place the sauce into an 8-inch/20-centimeters x 3-inch/7-centimeters deep ceramic or glass ovenproof dish and cover with the sweet mashed potato . Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 to 35 minutes until the surface is crisp. browned and bubbly. Serve immediately.
Nutrition Facts : Calories 759 kcal, Carbohydrate 86 g, Cholesterol 91 mg, Fiber 17 g, Protein 23 g, SaturatedFat 21 g, Sodium 1029 mg, Sugar 25 g, Fat 39 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
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
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
QUORN SHEPHERD'S PIE
A delicious, easy, family friendly classic with a twist, this Quorn Shepherd's Pie uses Quorn mince instead of the traditional lamb, meaning this version is both vegetarian and much quicker to prepare - perfect for busy weeknights!
Provided by Eb Gargano
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C / 180C fan / gas mark 6 / 400F.
- Peel, chop and boil the potatoes for 15-20 minutes, until soft.
- Meanwhile, fry the chopped mushrooms in the olive oil on a fairly high heat until they start to go brown. Lower the heat and add the chopped carrots and sliced leek and fry gently for 3-4 minutes.
- Add the Quorn mince, some black pepper to taste, a veggie stock cube and fry for 1 minute. Add in the tin of tomatoes, plus half a tin of water and the tomato puree. Stir to combine. Bring the mixture to the boil and then lower the heat and simmer for 5 minutes.
- While the tomato mixture is simmering, drain the potatoes and mash them with 75g of the cheddar cheese plus the butter, a splash of milk and salt and pepper to taste.
- Put the tomato mix at the bottom of a deep oven proof dish and spread the mashed potato on top.
- Sprinkle on the remaining cheese and put the shepherd's pie in the oven for 15 minutes, until it is bubbling and brown on top.
- Just before the shepherd's pie is ready, cook some peas and / or sweetcorn to go with it - or whatever veg you fancy!
Nutrition Facts : Calories 471 kcal, Carbohydrate 63 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 631 mg, Fiber 8 g, Sugar 9 g, ServingSize 1 serving
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
More about "easy vegetarian shepherds pie food"
VEGGIE SHEPHERD'S PIE RECIPE | VEGAN SHEPHERD'S PIE …
From theedgyveg.com
Reviews 24Estimated Reading Time 5 mins
CREAMY VEGETARIAN SHEPHERD'S PIE RECIPE - THE SPRUCE …
From thespruceeats.com
4.5/5 (31)Total Time 1 hr 5 minsCategory Dinner, EntreeCalories 371 per serving
10 BEST VEGETARIAN SHEPHERDS PIE RECIPES - YUMMLY
From yummly.com
VEGAN LENTIL & CHICKPEA SHEPHERD'S PIE - THE EASY VEGAN
From theeasyvegan.org
5/5 (14)Category Dinner, LunchCuisine BritishTotal Time 45 mins
- Add 350ml of boiling water to a measuring jug along with the stockpot, stir and then set aside. Replace up to 150ml of the water with red wine or ale if desired.
- Drain the lentils and chickpeas together. Rinse if desired. Once finished, I like to put them into the baking dish, freeing up my sieve for the potatoes.
- Peel potatoes (optional), chop into bite-sized chunks and boil for 10 minutes or until soft. Once the potatoes have softened up, drain and set aside to steam dry.
- While the potatoes are boiling, chop the onions, grate the carrot and mince or finely chop the garlic.
EASY LENTIL SHEPHERD'S PIE (VEGETARIAN) - SPEND WITH …
From spendwithpennies.com
5/5 (79)Total Time 1 hr 20 minsCategory Casserole, Main CourseCalories 270 per serving
- Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
- Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.
- Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt & pepper to taste.
VEGETARIAN SHEPHERD'S PIE | EASY, COMFORTING RECIPE ...
From kitchenmason.com
Reviews 2Total Time 1 hr 35 minsCategory PotatoCalories 656 per serving
- Place the potatoes in a large saucepan and cover with cold water. Bring to the boil then simmer for 10 mins until fork tender.
- Add the butter and beat in with a wooden spoon then add the milk and beat again until smooth and creamy. Season well with salt and pepper then set aside until assembly.
VEGAN SHEPHERD'S PIE - VEGAN HEAVEN
From veganheaven.org
5/5 (3)Category EntréeCuisine American, British, IrishCalories 343 per serving
- Peel the potatoes and cut them into cubes (about 1 inch). Place them in a pot and cover with water. Cook for about 20 minutes or until the potatoes are soft.
- Crumble the tofu with your fingers (it should roughly have the size of peas) and put aside. Heat some oil (about 1 tablespoon olive oil) in a large pan. Add the crumbled tofu and cook for 5 minutes on high heat. Stir occasionally.
- Add the onion, stir, and cook for 3 more minutes. Then add the garlic and cook for another minute.
EASY VEGAN SHEPHERD'S PIE. - THE PRETTY BEE
From theprettybee.com
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.
VEGAN SHEPHERD'S PIE - FOOD WITH FEELING
From foodwithfeeling.com
Reviews 5Calories 321 per servingCategory Dinner
- Place the potatoes in a large pot and cover with cold water and sprinkle in a teaspoon of salt. Bring the water to a boil, reduce to a simmer, and cook until the potatoes are fork tender (about 20 minutes).
- In a large skillet, melt 2 tablespoons of the butter over medium heat. Add in the onion, parsnips, and carrots and saute for 8 minutes or until the onions are translucent.
VEGAN SHEPHERD’S PIE WITH LENTILS - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
5/5 (13)Category Lunch & Dinner, Main CourseCuisine BritishCalories 562 per serving
- Peel the potatoes (or leave the peel on and wash if you prefer). Put the potatoes in a large pot, cover with water, and bring to a boil. Simmer for about 20-30 minutes, or until the potatoes are tender (check with a knife).
- While the potatoes are cooking, make the filling. Heat the oil in a large pan and sauté onions, carrots, and celery for about 3-5 minutes, until they start to turn golden brown. Add the mushrooms and continue cooking for about 5 minutes, until the mushrooms have released most of their water. Then add the garlic and sauté for a further minute, stirring frequently, until fragrant.
EASY VEGETARIAN SHEPHERD'S PIE RECIPE FOR A TINY KITCHEN
From tiny.kitchen
Cuisine MiscTotal Time 1 hr 15 minsCategory Main DishCalories 427 per serving
- Wash all vegetables. Remove the skins from both the potatoes and the carrots. Cube the potatoes. Dice the onions, carrots, and celery. Mince the garlic. Cut the mushrooms into bite-sized chunks.
- Add the cubed potatoes to a medium pot and cover with water (plus about 1/2 inch). Add 2 tsp of salt then set over medium heat. Bring to a boil and cook until potatoes are soft and easily broken with a fork (about 10 minutes.)
- Heat 1 tbsp of olive oil in a medium saucepan. Add the diced onions, carrots, and celery to the pan. Sauté until the carrots are tender. About 10 to 15 minutes.
EASY VEGETARIAN SHEPHERD’S PIE - SPLASH OF TASTE ...
From splashoftaste.com
5/5 (6)Total Time 1 hrCategory Main CourseCalories 564 per serving
EASY AND COZY VEGETARIAN SHEPHERDS PIE – SOUPER CUBES®
From soupercubes.com
Cuisine VegetarianCategory <P>Main Course</P>Servings 8Total Time 1 hr 15 mins
EASY VEGAN SHEPHERD'S PIE WITH LENTILS | JESSICA IN THE ...
From jessicainthekitchen.com
Ratings 8Calories 123 per servingCategory Dinner
VEGETARIAN SHEPHERD'S PIE – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Cuisine BritishTotal Time 1 hrCategory Main MealsCalories 381 per serving
EASY VEGAN SHEPHERD’S PIE RECIPE - BLONDELISH.COM
From blondelish.com
Ratings 3Calories 391 per servingCategory Dinner, Lunch, Main Course
EASY VEGAN SHEPHERD’S PIE - BUNNY MOMMY COOKS
From bunnymommycooks.com
Estimated Reading Time 5 mins
TOP SUGGESTIONS FOR SHEPHERDS
From therecipes.info
VEGETARIAN SHEPHERD'S PIE - EASY BEAN RECIPES
From beansbeansbeans.com
VEGETARIAN SHEPHERD'S PIE | RECIPE | COMFORT FOOD RECIPES ...
From pinterest.it
EASY VEGETARIAN SHEPHERD'S PIE RECIPE - ALL INFORMATION ...
From therecipes.info
EASY VEGETARIAN SHEPHERDS PIE RECIPES
From tfrecipes.com
EASY VEGAN SHEPHERD’S PIE - PURE HEALTHY LIVING
From purehealthyliving.com
EASY VEGETARIAN PIE RECIPES - OLIVEMAGAZINE
From olivemagazine.com
EASY VEGETARIAN SHEPHERDS PIE RECIPE - EASY RECIPES
From recipegoulash.com
EASY LENTIL SHEPHERD’S PIE (VEGETARIAN) MEATLESS MAIN ...
From manysimplerecipes.com
VEGETARIAN SHEPHERD’S PIE - EASY TASTY RECIPES
From easy-tasty-recipes.com
VEGETARIAN SHEPHERDS PIE RECIPE | EASY VEGETARIAN RECIPES ...
From vegansdream.com
SEARCH - JAMIE OLIVER
From jamieoliver.com
EASY VEGAN SHEPHERD'S PIE RECIPE (GF) - FOOD NEWS
From foodnewsnews.com
VEGAN SHEPHERD’S PIE BAKED POTATOES – ADVUTILS
From advutils.com
EASY VEGETARIAN SHEPHERD'S PIE - ALL INFORMATION ABOUT ...
From therecipes.info
VEGETARIAN SHEPHERDS PIE RECIPE - EASY RECIPES
From recipegoulash.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love