Veggie Shepherds Pie With Sweet Potato Mash Food

VEGAN SHEPHERD'S PIE WITH SWEET POTATO

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.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

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.

SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In pot of boiling water, cook potatoes for about 15 minutes or until tender.
• Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add stock to skillet; bring to a boil.
• Add peas, corn, carrots, and remaining ground pepper.
• Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
• Bake in the preheated oven for about 15 minutes or until bubbly around edges.

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 (CROCK POT)

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.