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
VEGETARIAN TEX-MEX SHEPHERD'S PIE
Make and share this Vegetarian Tex-Mex Shepherd's Pie recipe from Food.com.
Provided by Miraklegirl
Categories Savory Pies
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Boil potatoes until tender, drain and mash.
- Blend with milk, parsley, butter and 1/2 tsp.
- each of salt and pepper.
- Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
- Add bulgur and flour; cook, stirring for 1 minute.
- Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
- Add corn and remaining salt and pepper.
- Spread vegetable mixture in 8 inch glass baking dish.
- Spread potatoes on top and broil for 2 minutes or until golden.
TEX-MEX SHEPHERD'S PIE
Get your forks ready and dig into this Tex Mex take on the comfort food classic Shepherd's Pie. It's spicy, cheesy and loaded with chicken, beans, and corn, then topped with creamy mashed potatoes. You're looking at pure weeknight dinner deliciousness.
Provided by Sally Vargas
Categories Dinner Casserole Comfort Food Freezer-friendly Kid-friendly Make-ahead
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven: to 425oF. Have on hand a 9- x 13-inch or 2-quart, shallow baking dish.
VEGETARIAN TEX-MEX POT PIE
an easy, hearty, healthy recipe that goes well with a simple salad. Meat eaters seem to like it too. The recipe is based on an old casserole that my mom used to make when I was a kid.
Provided by muffin girl
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 400 degrees fry onion, garlic and peppers in a little olive oil or canola oil until onions are soft turn off heat and add spices, tomato soup, beans and ground round and mix well grease a casserole dish and transfer ground round mix sprinkle cheese over mixture mix remaining ingredients until smooth, then pour over first two layers bake 30 to 35 minutes until golden brown.
Nutrition Facts : Calories 211.6, Fat 8.8, SaturatedFat 3.8, Cholesterol 48.4, Sodium 643.5, Carbohydrate 27.5, Fiber 3.4, Sugar 9, Protein 7.7
VEGETARIAN SHEPHERD'S PIE
Shepherd's Pie without the meat - but who would notice? Not one of those veggie and bean filled vegetarian versions, this one looks and tastes like the real deal! If you're vegan, I'd suggest recipe #345380 - Olive Oil Mashed Potatoes for the mashed potatoes. With regard to the review that suggests it is very runny, please view my photo; I've made this 30+ times and have never had that issue! I do recommend you let it set 15 minutes before serving, though.
Provided by Katzen
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Toss the potatoes and garlic cloves into a pot of boiling water and boil until potatoes are just tender.
- While the potatoes and garlic boil, add the oil and onion to a pan on medium heat and cook until onions are transparent; add the garlic, ground beef substitute, and frozen peas. Simmer until peas are no longer frozen. Add Worcestershire sauce, fresh ground pepper, and salt, if needed, to taste. Set aside.
- When potatoes are tender, drain well and mash (with garlic), add sour cream, shredded cheese, and milk, and mash again. Add salt and pepper to taste.
- In a 9" deep dish baking dish (I use a round glass dish), first add the ground beef mixture, and pat down. Pour the creamed corn over, and spread evenly. Dollop the mashed potato and carefully spread evenly. Sprinkle with paprika. Cook at 375 for 45 minutes, or until the centre is hot and creamed corn is just starting to bubble through.
Nutrition Facts : Calories 482.8, Fat 22, SaturatedFat 11.7, Cholesterol 73, Sodium 447.7, Carbohydrate 50.3, Fiber 5.8, Sugar 5.2, Protein 23.7
TEX MEX SHEPHERD'S PIE
A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).
Provided by Parsley
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
- In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
- Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
- While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
- Return to hot pot and mash with butter, milk, and sour cream.
- Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
- Evenly spread potatoes over cheese layer in the pan.
- Evenly sprinkle potatoes with remaining 1/2 cup cheese.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 536.2, Fat 25.5, SaturatedFat 13.2, Cholesterol 90.3, Sodium 650.5, Carbohydrate 52, Fiber 7.5, Sugar 3, Protein 28.1
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