VEGETARIAN SHEPHERD'S PIE
With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h20m
Number Of Ingredients 15
Steps:
- Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
- Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
- Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.
EASY VEGETARIAN SHEPHERD'S PIE
This easy to make vegetarian shepherd's pie recipe makes a delicious and nutritious dish for both vegetarians and meat eaters alike.
Provided by Elaine Lemm
Categories Entree
Time 1h10m
Number Of Ingredients 16
Steps:
- Gather the ingredients. Heat the oven to 375 F/190 C/Gas 5.
- Boil the sweet potatoes until soft, drain. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the sweet potatoes and mash.
- Season to taste and keep to one side.
- Heat the oil in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.
- Add the beans, mushrooms, and one-quarter of the vegetable stock to the onion and carrot mixture and cook for 5 minutes. Add the remaining stock, tomatoes, parsley, coriander and season with a little salt and pepper.
- Place the sauce into an 8-inch/20-centimeters x 3-inch/7-centimeters deep ceramic or glass ovenproof dish and cover with the sweet mashed potato . Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 to 35 minutes until the surface is crisp. browned and bubbly. Serve immediately.
Nutrition Facts : Calories 759 kcal, Carbohydrate 86 g, Cholesterol 91 mg, Fiber 17 g, Protein 23 g, SaturatedFat 21 g, Sodium 1029 mg, Sugar 25 g, Fat 39 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
GOLDEN VEGGIE SHEPHERD'S PIE
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 16
Steps:
- To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
- Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
- Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
- Simmer for 40-50 mins until the lentils are very soft.
- Season to taste, take off heat, then stir in 3 tbsp tomato purée.
- While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
- To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
- Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
Nutrition Facts : Calories 449 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.59 milligram of sodium
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
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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