Shepherds Vegetable Pie Food

VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
• Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
• Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

VEGETARIAN SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE

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.

VEGGIE SHEPHERD'S PIE

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.

VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
• While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
• In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
• In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
• Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.

GOLDEN VEGGIE SHEPHERD'S PIE

Steps:

• To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
• Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
• Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
• Simmer for 40-50 mins until the lentils are very soft.
• Season to taste, take off heat, then stir in 3 tbsp tomato purée.
• While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
• Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

EASY VEGETARIAN SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
• Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
• Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

Steps:

• Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
• Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
• Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
• Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

SHEPHERD'S VEGETABLE PIE

Steps:

• Potato Topping: Bring potatoes to a boil in a large pot of water until soft enough to mash, about 20-30 minutes. When ready, drain and mash with milk. Season to taste with salt and pepper. While the potatoes are boiling, you can prep the gravy and filling.
• Gravy: Prepare the gravy in a small saucepan. Bring the broth, tamari soy sauce, thyme, salt and pepper to a boil. Reduce heat and stir in the cornstarch water mixture. When sauce thickens (about 2 minutes), stir in milk. Adjust seasonings to taste.
• Filling: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion and carrot and cook until softened, about 7 minutes. Add veggie crumbles, gravy, peas, tamari soy sauce, thyme, salt and pepper, and mix well. Remove from heat.
• Pie: Preheat oven to 350°F Prepare the pie by lightly greasing a baking dish. Place filling in the bottom and spread the mashed potatoes in a layer over the top. Drizzle remaining 1 tablespoon of olive oil over the top. Bake for 30 minutes, or until filling is hot and potatoes are golden.