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
VEGETABLE SHEPHERD'S PIE
Provided by Food Network Kitchen
Categories main-dish
Time 1h6m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
- Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
- Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Nutrition Facts : Calories 558, Fat 24 grams, SaturatedFat 11 grams, Cholesterol 42 milligrams, Sodium 656 milligrams, Carbohydrate 68 grams, Fiber 9 grams, Protein 17 grams
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
VEGETABLE SHEPHERD'S PIE
A delicious and savory meatless meal that sticks to your ribs!
Provided by Sparkles
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (175 degrees C).
- Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
- While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
- In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
- In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
- Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 686.2 calories, Carbohydrate 119.6 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 21.5 g, Protein 24.1 g, SaturatedFat 8.1 g, Sodium 932.8 mg, Sugar 10.5 g
HARVEST VEGETABLE SHEPHERD'S PIE
Make and share this Harvest Vegetable Shepherd's Pie recipe from Food.com.
Provided by star4586
Categories Vegetable
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place sweet potatoes on baking sheet and bake at 375 for 50 minutes, or until very tender. Let cool, and peel.
- Combine sweet potatoes, molasses, ginger root, salt, and pepper in a bowl. Beat at medium speed with a mixer until smooth. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add squash and next six ingredients (squash through onion); saute for 8 minutes. Add broth and bring to a simmer. Cook for 20 minutes, stirring occasionally.
- Spoon squash mixture into a 3-quart casserole dish. Spread sweet potato mixture evenly over squash mixture. Bake at 370 for 35 minutes; sprinkle with pecans and bake an additional 15 minutes.
Nutrition Facts : Calories 270, Fat 6.1, SaturatedFat 0.7, Sodium 341.5, Carbohydrate 52, Fiber 9.5, Sugar 15, Protein 4.9
More about "harvest vegetable shepherds pie recipes"
VEGETARIAN SHEPHERD'S PIE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
4.9/5 (24)Total Time 1 hrCategory Main CourseCalories 394 per serving
- GET READY: Preheat oven to 400F/204C and place rack in top 1/3 of oven. Spray an 7-8 inch (18-20cm) square pan with oil.
- MAKE POTATO/ROOT VEGETABLE TOPPING: °Boil: Place vegetables in a medium pot. Add enough water to cover veggies by 1 inch (2.5 cm). Add 2-3 tsp salt. Bring to boil. Lower heat to medium and gently boil for about 15 minutes or until soft and easily pierced with a fork. °Drain: Drain vegetables in a colander and return to the pot. On medium heat, shake cooked vegetables to evaporate water for 1 minute. °Mash: Add butter, green onions and 3 tbsp Parmesan (if using) and 1-2 tbsp milk/cream if you like (not too much milk - you don't want the potatoes soupy). Mash with a fork. Do not use a food processor or immersion blender. Taste and add salt and pepper if needed. Set aside.
- MAKE FILLING LAYER: °Heat oil in large skillet to medium high. Add onions and carrots. Saute for 5 minutes, stirring occasionally. ° Add plant based beef and chop it up into small pieces with a rubber spatula or wooden spoon. Stir in garlic, rosemary, thyme, salt, pepper, tomato paste. Saute, stirring occasionally, for 4 minutes, until 'beef' is brown.°Stir in flour for 2 minutes. °Add broth/wine, frozen corn and spinach. Stir to combine well. Let simmer for 3-4 minutes to let the mixture thicken. Taste and adjust seasonings.
- ASSEMBLE AND BAKE/BROIL: Spoon 'beef' filling layer into casserole dish. To with ~3 cups root vegetable mash (you may not need all the mash you made). Fluff topping with fork. Sprinkle on 1 tbsp grated Parmesan if desired. °Bake for 15 minutes. Note 3. Turn oven to Broil. °Broil for 2-3 minutes until topping is browned. Top with extra green onions if you like. °Rest on counter for 10 minutes. Serve.
MIXED VEGGIE VEGETARIAN SHEPHERD’S PIE (NO LENTILS!) - LIVE EAT …
From liveeatlearn.com
5/5 (9)Total Time 50 minsCategory Main DishesPublished Oct 28, 2022
AUTUMN HARVEST PLANT-BASED SHEPHERD'S PIE - PLANT …
From nutritionstudies.org
5/5 (2)Category Main Dish
VEGAN SHEPHERD'S PIE | VEGETABLES RECIPES | JAMIE OLIVER
From jamieoliver.com
VEGETABLE SHEPHERD’S PIE RECIPE | BON APPéTIT
From bonappetit.com
VEGETARIAN SHEPHERD'S PIE | CANADIAN LIVING
From canadianliving.com
INA GARTEN'S SHEPHERD'S PIE - HALF-SCRATCHED
From halfscratched.com
CHICKEN & HARVEST VEGETABLE SHEPHERD'S PIE - URBAN COTTAGE LIFE
From urbancottagelife.com
VEGETARIAN SHEPHERD'S PIE - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
VEGETARIAN SHEPHERD’S PIE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
VEGETARIAN SHEPHERD'S PIE – WELLPLATED.COM
From wellplated.com
VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
HARVEST VEGETABLE SHEPHERD'S PIE | SPECIAL DIET RECIPES - YOUTUBE
From youtube.com
HARVEST FRESH SHEPHERD'S PIE - HARVEST FRESH
From harvest-fresh.ca
RECIPE: HARVEST VEGETABLE SHEPHERD'S PIE | WHOLE …
From wholefoodsmarket.com
VEGETARIAN SHEPHERD'S PIE | BAKING YOU HAPPIER
From bakingyouhappier.com
WHAT TO SERVE WITH SHEPHERD'S PIE: 20 DELICIOUS IDEAS FOR
From allrecipes.com
VEGETARIAN SHEPHERD'S PIE - EVERGREEN KITCHEN
From evergreenkitchen.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love