Harvest Vegetable Shepherds Pie Recipes

VEGETABLE SHEPHERD'S PIE

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.

VEGETABLE SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
• Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
• Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
• Bake in preheated oven until lightly browned on top, about 30 minutes.

WINTER VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper., In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan., In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through., Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

BEEF-AND-ROOT-VEGETABLE SHEPHERD'S PIE

Steps:

• Stew:Preheat oven to 300 degrees with rack in lowest position. Season beef with salt and pepper; toss with flour to coat. Heat 2 tablespoons oil in a 6-quart Dutch oven over medium-high heat until shimmering. Brown beef in 3 batches, scraping and wiping out pot and adding just enough oil to coat pot between batches. Transfer beef to a plate.
• Reduce heat to medium. Add 1 tablespoon oil, the ginger, and garlic to pot; cook until beginning to soften, about 3 minutes. Return beef to pot; add broth and prunes. Wrap cinnamon, cloves, zest, and peppercorns in cheesecloth, tie with kitchen twine, and add to pot. Bring to a simmer. Cover, and cook in oven until beef is almost tender, about 2 hours.
• Meanwhile, cook onions in boiling water 2 minutes. Drain, peel, and add to stew. Cover, and cook until beef is fork-tender, about 30 minutes. Break up prunes; remove spice bundle. Let cool completely; refrigerate up to 5 days.
• Topping:Place potatoes in a saucepan, cover with 2 inches of water, and add 2 1/2 teaspoons salt. Combine carrots and parsnips in another pan; cover with 2 inches of water, and add 1 1/2 teaspoons salt. Bring vegetables to a boil, reduce heat, and simmer until fork-tender, about 20 minutes. Drain potatoes; dry out in pan on stovetop 5 minutes. Drain carrots and parsnips.
• Heat milk and butter until butter is melted. Mash vegetables together; stir in milk mixture. Season with salt and pepper. Let cool completely; refrigerate up to 5 days.
• Preheat oven to 375 degrees. Spoon stew into ovenproof heavy skillets or baking dishes. Cover with vegetable mash; sprinkle cheese on top. Bake until stew is bubbling and cheese is melted, about 50 minutes, depending on pan size.

HARVEST VEGETABLE SHEPHERD'S PIE

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 and pepper in a bowl. Salt to taste. 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 6 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 veggie mixture. Bake at 375 for 35 minutes, sprinkle with French Fried Onions and bake an additional 15 minutes.

HARVEST VEGETABLE SHEPHERD'S PIE

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.