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 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
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
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.
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
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4.6/5 (14)Category Main CourseCuisine AmericanTotal Time 50 mins
- To make the mashed potatoes, bring a large pot of cold water with the potatoes to a boil. Cook until tender and falling apart easily, 10 to 12 minutes.
- To make the filling, sauté the onion in a skillet with the vegetable oil over medium heat for 3 minutes until just softened.
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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.
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- Add the onion, stir, and cook for 3 more minutes. Then add the garlic and cook for another minute.
VEGAN SHEPHERD’S PIE WITH LENTILS - BIANCA ZAPATKA | RECIPES
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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.
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5/5 (6)Total Time 1 hr 25 minsCategory MainCalories 597 per serving
- Peel and cut the potatoes and transfer them to a large pot filled with water. Bring the water to a boil – and boil the potatoes for 10-12 minutes, or until tender. Drain and transfer to a mixing bowl.
- Using a potato masher or a fork, mash the cooked potatoes until they are smooth and add vegan butter and extra virgin olive oil. Mix well – and season to taste with a little salt and pepper. Cover with a kitchen towel and set aside.
VEGAN SHEPHERD'S PIE - SWEET SIMPLE VEGAN
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Reviews 2Total Time 1 hrCategory EntreeCalories 394 per serving
- Wash and quarter the potatoes and add them to a large pot. Fill with water about an inch above the potatoes, add a generous pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes through a strainer and set aside for now.
VEGAN SHEPHERD'S PIE - FOOD WITH FEELING
From foodwithfeeling.com
4.8/5 (5)Total Time 50 minsCategory DinnerCalories 321 per serving
- 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.
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 RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- To make the filling, heat the oil in a large, wide-based non-stick saucepan or sauté pan and gently fry the onion, celery and leek for 5 minutes, stirring regularly.
- Add the carrots, tomatoes, drained lentils, 300ml/10fl oz water, wine (or extra water), tomato purée, yeast extract, mixed herbs and crumbled stock cube.
- Cook for 30 minutes, or until thick. Stir occasionally at the beginning and more regularly towards the end of the cooking time so that it doesn’t stick.
- While the vegetables are simmering, make the mash. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat slightly and cook for 15 minutes or until very soft.
- Drain the potatoes in a colander then return to the pan and mash with the almond milk, oil and nutritional yeast. Add a little more milk if necessary, so that the potatoes are really light and fluffy.
- Pour the lentil mixture carefully into a 2.5 litre/4½ pints ovenproof dish – a lasagne dish is ideal. Spoon the potatoes gently onto the filling and fluff up the surface with the back of a spoon.
- Bake for 30 minutes, or until pale golden-brown and bubbling. If the topping doesn’t go brown enough, pop under a hot grill for a couple of minutes. Serve hot.
VEGAN SHEPHERDS PIE - VEGGIE DESSERTS
From veggiedesserts.com
4.9/5 (14)Total Time 30 minsCategory Main CourseCalories 313 per serving
- Cook the potatoes in a pan of boiling water for 12 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
- Meanwhile, heat 2 tbsp of the oil in a large, deep frying pan over a medium heat, then add the onion and cook, stirring often, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
- Add the mushrooms and fry for 7 mins, stirring occasionally, until softened and they've released their juices.
- Stir in the water, garlic, dried crushed chillies, lentils, chopped tomatoes and tomato purée, then reduce the heat and simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley and season with the salt and pepper. Preheat the grill to high.
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From food.com
4/5 (5)Total Time 1 hr 15 minsCategory Savory PiesCalories 225 per serving
- Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with the salt, pepper, soy milk and margarine. Taste and add more seasonings or margarine if needed.
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5/5 (1)Category Main CourseCuisine WesternCalories 359 per serving
- Add 1 cup of rinsed lentils to 3 cups of water and simmer for 15 minutes, until lentils are nice and soft.
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Reviews 31Calories 452 per servingCategory Mains
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Reviews 16Calories 403 per servingCategory Main Dish
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VEGAN SHEPHERD'S PIE - COOKSTR.COM
From cookstr.com
- Make the mashed potatoes: Bring 4 cups (960 ml) of water and 1 teaspoon of salt to a boil in a large saucepan and add the potatoes. Lower to a simmer and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes, reserving about ¼ cup (60 ml) of the boiling water.
- Using a potato ricer or food mill, rice the potatoes into the pot with the remaining cooking water. Add the butter and mix well, until melted. Add the milk and salt and pepper to taste and place over low heat. Mix vigorously with a wooden spoon until the potatoes are smooth and creamy. Set aside.
- Make the filling: Heat the olive oil in a large, deep frying pan or Dutch oven and add the carrot. Cook for 6 to 7 minutes, or until the carrot begins to brown, then add the onion. Cook for 5 to 6 minutes, or until the onion begins to soften and become translucent, then add the mushrooms and fry until lightly brown, 4 to 5 minutes. Add the garlic and fry 1 minute more.
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