Vegetarian Shepherds Style Pie Food

VEGETARIAN SHEPHERD'S PIE

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.

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:

• 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.

VEGETARIAN SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE

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

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

Steps:

• Wash the beans and rice in plenty of cold water. Combine about 4 cups of water with beans and rice and cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later.
• Heat oil in a skillet. Fry the onions for 3 minutes.
• Add the carrots and cook covered for 5 minutes.
• Add the cooked beans and rice. Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
• Combine the soy sauce, tomato paste, herbs and stock.
• Mix well and pour into the skillet. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary.
• Transfer into a casserole. Top the cooked vegetables with mashed potatoes.
• Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
• Serve with vegetables or a green salad.

VEGETARIAN SHEPHERD'S-STYLE PIE

Steps:

• In a large pot, add broth, water, lentils and garlic.
• Bring mixture to boiling; lower heat and cover.
• Simmer for 20 minutes.
• Add parsnips and onions.
• Return mixture to boiling; lower heat and cover.
• Simmer for 15 minutes or until veggies and lentils are tender.
• Remove pot from heat.
• Stir in tomatoes and tomato paste.
• In a 2-quart saucepan, cook potatoes in salted water to cover for 20-25 minutes or until tender; drain.
• Mash potatoes with a potato masher or whip with an electric mixer.
• Add butter, thyme, and salt.
• Gradually beat in enough milk to get a fluffy consistency.
• Stir in 1 cup of cheese until melted.
• Spread lentil mixture into an oblong or appropriate size casserole.
• Top with potato mixture.
• Cover with foil and bake at 350 degrees for 30 minutes or until heated thoroughly.
• Uncover and sprinkle with 1/2 cup cheese.
• Bake 5 minutes longer or until cheese melts.

TRADITIONAL STYLE VEGAN SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERDS' PIE

Steps:

• Freeze tofu over night, then thaw, press out excess liquid and break into small pieces.
• Potato Layer: Put potatoes in pan with just enough water to cover. Bring to a boil, then turn down heat and simmer until soft (about 20 minutes). Drain potatoes saving the starchy water for the mushroom gravy if possible. Mash potatoes with margarine, soy milk and salt to taste and set aside.
• Tofu Layer: Saute chopped onion in 2 T. oil with thyme, coriander and pepper until onions are translucent. Add chopped walnuts and shredded tofu. When heated through, stir in lemon juice and tamari. Remove from heat and set aside.
• Mushroom Gravy: Saute mushrooms, tamari and black pepper in 2 T. oil. Cook until they express most of their liquid. Add the potato water and bring to a boil. Slowly add the cornstarch mixture and cook at a low boil, continuing to stir until the gravy is thick and clear. Adjust spices if necessary.
• Putting it together: Spread tofu mixture evenly on the bottom of a casserole dish. Pour half of the mushroom gravy mixture on top (reserve the rest to serve with the meal). Spread the potatoes evenly on top of the tofu, mushroom mixture.
• Bake at 400 for 15-20 minutes or until the top starts to brown.
• Use the rest of the mushroom gravy to spoon on top of each serving.