Georges No Meat Shepherds Pie Recipes

MEATLESS SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
• Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
• Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
• Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.

HEARTY MEATLESS SHEPHERD'S PIE

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

GEORGE'S NO MEAT SHEPHERDS PIE

Steps:

• Melt butter in a large pan. Add carrots, and cook for 2 minutes. Add mushroom, pepper, garlic, and Italian Hebs. Reduce heat, and cover. Cook until mushrooms start to change colour, stirring occasionally.
• Dissolve corn flour in about 1/4 cup cold water, add to mushrooms. Stir through, and continue to simmer on low heat for 5 minutes. Remove from heat, set aside to cool.
• Boil potatoes until tender. Mash with butter and milk.
• Using electric beaters, beat eggs into potatoes, until creamy.
• Pour mushrooms into a casserole dish, and top with potatoes.
• You can either spoon the potatoes on, or use a piping bag, for a nicer presentation.
• Top with cheese, and bake at 180C for around 30 minutes, or until cheese starts to brown.

MEAT EATING HUSBANDS LOVE THIS SHEPHERDS PIE!

Steps:

• Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy.
• Add some salt and pepper and a sprinkle of garlic powder.
• Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
• Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.
• Add the broth and soy milk along with the cornstarch and flour.
• Let the mixture come to a boil, stirring frequently.
• Sauce will thicken up a bit.
• Season with salt and pepper if you need to.
• When all the vegetables are cooked, remove from heat.
• Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom.
• Cover with the potatoes and smooth them down.
• Sprinkle the top with nutritional yeast and French fried onions.
• Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
• Serve with garlic toast or fresh bread. Enjoy!
• Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies.
• Either way it is delicious!

CHUNKY SHEPHERDS PIE

Steps:

• 1. Boil peeled and chopped potatoes.
• 2. Melt 4 tablespoons of butter in a medium saucepan.
• 3. Saute onions in butter (10 minutes over medium heat). Add all other vegetables. Cover, lower heat.
• 4. Melt 1 tablespoon of butter in a large saucepan.
• 5. Brown pre-cut pieces of meat on each side.
• 6. Add vegetables to meat and saute.
• 7. Add salt, pepper and worcestershire sauce.
• 8. Add beef broth and cook uncovered on low for 10 minutes.
• 9. Mash potatoes with remaining butter and milk. You can add milk gradually to make potatoes as creamy as you'd like.
• 10. Place beef and vegetables in bottom of baking dish. Add potatoes on top. Create peaks with the mashed potatoes (they will brown nicely).
• 11. Cook at 400 degrees for 30-40 minutes until bubbly and browned.