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
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 BEEF SHEPHERD'S PIE
A yummy and easy shepherd's pie that I've received many rave reviews on - even from meat eaters!
Provided by Katzen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
- Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
- Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 73.2 g, Cholesterol 19.8 mg, Fat 12.9 g, Fiber 11.8 g, Protein 27.4 g, SaturatedFat 4.3 g, Sodium 961.3 mg, Sugar 9.9 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
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.
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
VEGETARIAN SHEPHERD'S PIE
Provided by Melissa Roberts
Categories Soup/Stew Milk/Cream Mushroom Onion Potato Christmas Thanksgiving Vegetarian Dinner Leek Root Vegetable Carrot Parsnip Red Wine Christmas Eve Butter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make stew:
- Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
- Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
- Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
- Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
- Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
- While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
- Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
- Remove from heat and stir in parsley.
- Make topping while stew simmers:
- Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
- Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
- Finish pie:
- Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
- Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
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
Make and share this Vegetarian Shepherd's Pie recipe from Food.com.
Provided by Demirep
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
- Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
- Continue to mash according to your taste, until desired texture is achieved.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
- Stir.
- Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
- Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
- Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
- Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
- Spread the mashed sweet potato and potato over top using a rubber spatula.
- Bake, uncovered for 45 - 60 minutes.
- This recipe also freezes very nicely.
VEGETARIAN SHEPHERD'S PIE
I made changes to the classic recipe to make this delicious vegetarian dish. Serve with brown gravy or ketchup. (1008977, come to think of it, 5 carrots does seem like a lot... I don't recall how many I used when I made it, but I believe I just used a large handful of baby carrots)
Provided by danakscully64
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
- Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.
Nutrition Facts : Calories 235.8, Fat 5.8, SaturatedFat 2.7, Cholesterol 11.2, Sodium 128.5, Carbohydrate 40.6, Fiber 5.9, Sugar 4.9, Protein 6.7
VEGGIE SHEPHERD'S PIE
Provided by Veggie Cuisine
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F/175°C.Cut each potato into thirds and cook in boiling water until tender.Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish. Spread mixture and pack evenly.Spread corn over Yves Veggie Ground Round mixture.Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika.Bake for 20 minutes or until heated through.
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VEGETARIAN SHEPHERD’S PIE - RICARDO CUISINE
From ricardocuisine.com
5/5 (38)Category Main DishesServings 6Total Time 1 hr 55 mins
- Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 20 minutes or until tender. Drain. Return the potatoes to the pot. With a potato masher, mash the potatoes with the milk and butter until smooth. Add the cheese and egg. Mix vigorously with a wooden spoon. Season with salt and pepper. Cover and set aside.
- Spread the buckwheat mixture over the bottom of an 11 x 8-inch (28 x 20 cm) baking dish. Cover with the cream-style corn and corn kernels. Top with the mashed potatoes. Using a fork, make a decorative pattern in the mashed potatoes. Sprinkle with paprika.
VEGETARIAN SHEPHERD'S PIE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 1 hrCategory MainsCalories 492 per serving
- 1 Wash potatoes then cut in chunks. Simmer in lightly salted water until tender. Drain, reserving cooking liquid.
- 2 Mash potatoes with spread, half the cheese and enough milk to make a fairly soft consistency. After mashing, beat potatoes with a fork until light and fluffy.
- 3 Heat oil in a large pot. Add onions. Cook until tender and well browned. Add capsicum and flour. Stir until flour is lightly browned. Add remaining ingredients except kidney beans then bring to the boil, stirring constantly. Add kidney beans either whole, roughly chopped or mashed. Taste and adjust seasoning as required.
- 4 Spread vege and bean mixture into a lightly sprayed 20x25cm baking dish. Cover with spoonfuls of mashed potato. Sprinkle remaining grated cheese over the top. If not cooking immediately, refrigerate.
VEGETARIAN SHEPHERD'S PIE - DIABETES SELF-MANAGEMENT
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5/5 Category DinnerServings 6Calories 160 per serving
VEGETARIAN SHEPHERD'S PIE - TWO KOOKS IN THE KITCHEN
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4.9/5 (14)Total Time 1 hrCategory Main CoursePublished 2021-01-01
VEGETARIAN SHEPHERD'S PIE - NOURISH AND FETE
From nourish-and-fete.com
Cuisine American, IrishTotal Time 45 minsCategory MainCalories 336 per serving
- Warm olive oil in a deep oven-safe skillet over medium heat. Add onion and carrots. Cook 2-3 minutes, until beginning to soften. Add mushrooms, faux meat crumbles, garlic, and rosemary. Stir well and cook 5-6 minutes, stirring often.
- Stir in tomato paste, flour, and Worcestershire sauce, followed by red wine. Cook 1-2 minutes, then slowly add the broth and the salt, stirring and scraping the bottom of the pan. Reduce heat to medium-low and simmer 3-4 minutes, until the sauce is slightly thickened.
- Remove from heat, stir in peas and parsley, and spread the mixture out evenly across the bottom of the skillet.
SHEPHERD'S VEGETARIAN SKILLET PIE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.6/5 (27)Total Time 1 hr 50 minsCategory Main CourseCalories 495 per serving
- In a large skillet, over medium heat, add the olive oil and sauté the onion, celery and carrots. Saute for 10 minutes. Add the garlic and continue to sauté for two additional minutes.
- Next, wipe the skillet out with a paper towel, and return to the heat on a medium setting. Add the butter and melt until bubbling. Sprinkle over the flour and whisk into the butter. Allow the butter to cook the flour until the mixture turns a light golden colour.
- In the meantime, mash the boiled potatoes with the butter, milk, salt, and ground black pepper until very smooth - you will want no lumps at all.
- Add the vegetarian beef crumble mixture back to the skillet with the gravy. (If you prefer a dryer bottom to your Shepherd's Pie, you can use just half of the gravy.) Stir together well and smooth out the top so that the gravy and veggie mixture is even.
EASY VEGETARIAN SHEPHERD'S PIE RECIPE - LIVE EAT LEARN
From liveeatlearn.com
5/5 (1)Total Time 50 minsCategory Main DishesCalories 295 per serving
- Mashed Potatoes: Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Peel and roughly chop potatoes then add to boiling water. Cover and cook until fork tender, about 15 minutes. When finished, add to a large bowl and mash, then mix in Greek yogurt, butter, and salt. Set aside.
- Veggies: In a large oven-safe pot, heat olive oil over medium/high. Add mushrooms and cook until they lose their moisture and begin to turn golden brown, about 5 minutes. Add sliced onion, garlic, carrots, and celery, continuing to cook until vegetables are slightly soft, another 5 minutes.
- Flavor: Stir in fresh herbs, tomato paste, fennel, and paprika. Sprinkle in flour and stir to evenly coat everything. Slowly drizzle in the broth, stirring as you add it. Heat the mixture until it thickens slightly. Stir in peas and corn.
- Assemble: Spoon the mashed potatoes over the filling in the pot, spreading it into an even layer (you can crimp the top with a fork to get little crispy edge pieces). Bake, uncovered, for 20 minutes. If desired, cook under the broiler for a few minutes to help brown the surface of the mashed potatoes.
SHEPHERD'S PIE | INDIAN | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Non-Vegetarian
- Preheat the oven to 220 degree Celsius. Heat olive oil in a large skillet over medium to medium-high heat. , Add pearl onions, toss, cover, and steam until they begin to soften for 5 to 7 mins. , Add the garlic and celery and stir.
- Add mushrooms and cook until they give off liquid and start to brown, approx. for 5 mins. , Add 1 tbsp. of flour, stir, and cook for one to two mins. , Add meat, break it up, season with salt and pepper, and cook until they are brown. , Add stock, tomato paste, thyme and pepper flakes and bring to a boil. , Lower the heat and allow it to simmer until gravy thickens and is absorbed by meat. , Allow all the liquid to be absorbed by the meat and vegetables so it doesn't spill out later. , Stir in 1/2 cup parsley and remaining flour.
- Sprinkle potatoes with parmesan and cheddar cheeses. , Bake pie for about 15 to 20 mins. , Remove from oven and sprinkle with remaining chopped parsley.
BEYOND BEEF SHEPHERD'S PIE - NOT NOT NUTRITIOUS
From notnotnutritious.com
4.8/5 (6)Category DinnerCuisine American, CanadianCalories 127 per serving
- Prep: Dice the onion. Get the garlic ready to crush. Measure out the tomato paste and frozen vegetables.
- Spoon the Beyond Beef mixture into a casserole dish. Layer the mashed potatoes on top. Drizzle on extra butter or margarine, if desired.
EASY LENTIL SHEPHERD'S PIE (VEGETARIAN) - SPEND WITH PENNIES
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.
THE BEST VEGETARIAN SHEPHERD'S PIE - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
4.8/5 (15)Total Time 1 hr 45 minsCategory Main CourseCalories 559 per serving
- Heat a few glugs of olive oil a large saucepan, and cook the carrots and onions until they start to soften (maybe 3-5 minutes).
- Add the mushrooms, herbs and mustard powder. Cook until the mushrooms start to let out moisture and the herbs are fragrant (another 2-3 minutes)
- Add the lentils, quinoa and barley (or whatever combo you're using) to the pan along with the vegetable stock, marmite and bay leaves.
- Bring to a low boil and then simmer for 30-40 minutes, stirring regularly, until the grains have cooked. You may need to add more liquid throughout. It depends on your grains so just keep an eye on things.
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4.7/5 (242)Estimated Reading Time 40 secsServings 4Total Time 1 hr 5 mins
THE BEST VEGETARIAN SHEPHERD'S PIE RECIPE - FOODAL
From foodal.com
4.8/5 (5)Estimated Reading Time 6 minsServings 4Calories 326 per serving
CLASSIC SHEPHERD'S PIE - DIMITRAS DISHES
From dimitrasdishes.com
4/5 (1)Servings 6Cuisine Main CourseCategory Main Course
VEGETARIAN SHEPHERDS PIE WITH LENTILS - MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
Category DinnerCalories 458 per servingTotal Time 45 mins
VEGAN SHEPHERD'S PIE - FOOD WITH FEELING
VEGETARIAN SHEPHERD’S PIE
From diabetesfoodhub.org
5/5 (15)Servings 8Cuisine Comfort FoodCalories 285 per serving
VEGETARIAN SHEPHERD'S PIE - EVERGREEN KITCHEN
From evergreenkitchen.ca
5/5 (1)Total Time 1 hr 20 minsCategory Main Course, Side DishCalories 571 per serving
VEGETARIAN SHEPHERD'S PIE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
FIVE STAR SHEPHERD'S PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPE OF VEGETARIAN SHEPHERD'S PIE ARCHIVES | FOOD MAGAZINE
From foodmag.ca
TOP 20 VEGETARIAN SHEPHERD'S PIE RECIPE RACHAEL RAY - FOOD ...
From foodnewsnews.com
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From soupercubes.com
NEW YORK TIMES VEGETARIAN SHEPHERD'S PIE - PIEPRONATION.COM
From piepronation.com
INSTANT POT SHEPHERD'S PIE VEGETARIAN - ALL INFORMATION ...
From therecipes.info
VEGETARIAN SHEPHERD'S PIE – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
FOOD WISHES VIDEO RECIPES: A VEGETARIAN SHEPHERD'S PIE IS ...
From foodwishes.blogspot.com
VEGETARIAN SHEPHERD'S PIE RECIPE - FOOD NEWS
From foodnewsnews.com
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