VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH
The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium
VEGETARIAN SWEET POTATO SHEPHERD'S PIE
Time 45m
Number Of Ingredients 11
Steps:
- In a medium saucepan of boiling salted water, cover and cook sweet potatoes over medium heat until very tender, about 15 min. Drain well. Mash well; stir in milk, butter, salt and pepper.
- Preheat oven to 350°F (190°C). Stir together lentils, mixed vegetables, tomato sauce, cornstarch, thyme and garlic; spoon into two 1 1/2 cup (375 mL) baking dishes. Top with sweet potato mixture. Bake 35 to 40 min., or until golden and bubbling.
Nutrition Facts : Calories 523, Fat 8, SaturatedFat 5, Carbohydrate 16, Protein 25, Cholesterol 16, Fiber 15, Sodium 927
VEGAN SHEPHERD'S PIE WITH SWEET POTATO
This vegan shepherd's pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don't have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you'd prefer. Serve with fresh cilantro if desired.
Provided by MyNutriCounter
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat coconut oil in a saucepan over medium-high heat. Add red onion, white onion, cinnamon, ginger, garlic, and 1 teaspoon cumin. Cook, stirring gently, until soft and tender, about 5 minutes. Add lentils, tomatoes, stock, and maple syrup. Bring to a boil; simmer filling until flavors are blended, 20 to 30 minutes.
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 20 minutes. Drain water; add coconut milk and remaining 1 teaspoon cumin to the sweet potatoes. Mash until smooth.
- Pour filling into a large baking dish; add the sweet potato mash on top and a sprinkle of nutritional yeast.
- Bake in the preheated oven until top is browned, about 20 minutes.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 82.3 g, Fat 8.8 g, Fiber 20.8 g, Protein 19.5 g, SaturatedFat 6.7 g, Sodium 353.1 mg, Sugar 17.9 g
SWEET POTATO SHEPHERD'S PIE
Make and share this Sweet Potato Shepherd's Pie recipe from Food.com.
Provided by Evie3234
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200C degrees.
- Heat non stick pan, add a little water and saute mince and onion until mince is lightly browned.
- Add vegetables, tomatoes and juice, worcestershire sauce, mustard, parsley and salt and pepper.
- Place mixture into ovenproof dish and top with mashed sweet potato.
- Bake at 200 for about 20 minutes.
Nutrition Facts : Calories 478, Fat 19.2, SaturatedFat 7.4, Cholesterol 85, Sodium 398.5, Carbohydrate 48.6, Fiber 8, Sugar 12.7, Protein 28
VEGETARIAN SHEPHERD'S PIE (CROCK POT)
Next time you buy sweet potatoes, buy a few extra to make this delicious low fat vegetarian supper. If you prefer a "meat" dish just omit the bulgar and salt, and saute 1 pound of ground beef and add it to crock pot adding it to the crock pot before adding the vegetables to the crock pot. This recipe requires a greased 5 quart (or larger) slow cooker When I made this I only used two parsnips instead of the 4 as in the instructions but huge sweet potatoes. We served this with sourdough bread and I topped mine with low-fat sour cream. I also think this would be a great veggie side dish (skipping the bulgur) to accompany chicken. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Savory Pies
Time 10h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
- To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
- Over medium heat, heat oil in a skillet for 30 seconds or so.
- Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
- Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
- Stir in mushrooms, tossing to coat.
- Stir in flour and cook stirring for another minute or so.
- Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
- Add bulgur and stir in well.
- Spread sweet potato topping over mixture.
- Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
- Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
- Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.
Nutrition Facts : Calories 186.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 432.8, Carbohydrate 36, Fiber 7.1, Sugar 6.9, Protein 5
VEGETARIAN SWEET POTATO SHEPHERD'S PIE WITH MUSHROOMS
This vegetarian recipe sounds delicious, using walnuts for texture and portobello and dried mushrooms for a meaty flavor. Can't wait to try it!
Provided by muffin-maker
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. and oil a 9 inch square baking pan.
- Combine the dried mushrooms and 1 cup of boiling water. Soak for 20 minutes. Take out the mushrooms, squeezing out the excess moisture into the bowl. Keep the soaking liquid for later use in the dish. Cut off and throw away the stems. Chop the tops and hold for later.
- Prepare the corn kernels if using fresh corn and hold for later.
- Boil a large pan of water; salt after coming to a boil and add the sweet potatoes. Cook about 12 minutes until soft. Drain and add 2 tablespoons of butter; mash. Stir in the scallions; season with salt and pepper. Hold for use later.
- Melt 1 tablespoon butter in large skillet over medium heat. Add the portobellos and onion and saute; stir frequently until fully cooked (about 8 minutes.) Add the garlic, cardamom, nutmeg and cinnamon and saute for another minute. Add the flour; stir to coat vegetables. Slowly add the reserved mushroom liquid, leave any sediment in the bowl; add one cup of water and stir constantly. Simmer and cook until thickened, 2 to 3 minutes. Add the corn and cook for another minute. Take off heat and stir in the dried mushrooms and walnuts. Season with salt and pepper.
- Place the mushroom mixture to the prepared dish and spread evenly. Top with the sweet potatoes, smoothing the top. Bake until bubbly and browned on top, about 25 minutes. Serve immediately. Can be made up to 2 days ahead, up to point of baking, and refrigerated, but add about 5-10 minutes to baking time.
Nutrition Facts : Calories 314.3, Fat 16.3, SaturatedFat 6.3, Cholesterol 22.9, Sodium 121.3, Carbohydrate 40.8, Fiber 6.6, Sugar 8.8, Protein 7.2
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.
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