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.
PORTER AND VEGETABLE SHEPHERD'S PIE
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 5 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a large cast-iron skillet set over medium heat. Add the carrots, celery and onions, and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the ground beef and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. If using ground beef substitute, cook until warmed through, about 2 minutes. Sprinkle the flour over the top and cook, stirring, until the flour flavor cooks off, about 1 minute. Whisk in the porter and stock, scraping up the browned bits from the bottom of the skillet, until combined. Stir in the corn, peas, Worcestershire, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 3 to 5 minutes. Remove from the heat and season with salt and pepper.
- Fill five 5-inch cast-iron skillets halfway with the filling. Top with the mashed potatoes and spread evenly. Alternatively, use a 10-inch cast-iron skillet and fill halfway with the filling and top with the mashed potatoes. Place the skillets on a rimmed baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 30 minutes.
- Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the sliced scallions and enjoy!
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
VEGETARIAN SHEPHERD'S PIE
This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Provided by Ben S.
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
- Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
- In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
- Bake 15 minutes. Brown in broiler. Serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 31.4 g, Cholesterol 8.4 mg, Fat 8 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 2.4 g, Sodium 307.4 mg, Sugar 8.3 g
SIMPLY EASY SHEPHERD'S PIE #5FIX
5-Ingredient Fix Contest Entry. So quick and simply delicious recipe for the hungry meat and potatoes man in your life. My husband and my grandsons love this meal. My granddaughter loves it too but she eats very lightly. I always keep these ingredients on hand for their visits.
Provided by 2sweet4here
Categories Potato
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In sauté pan brown ground beef until cooked through and no longer pink. Drain liquid off Peas and Carrots. Stir in Peas and Carrots and Tomatoes mix well. Pour into 2 qt baking dish. In microwavable dish pour mashed potatoes and microwave until slightly warm and pliable, about 3 minutes. Carefully spoon and smear mashed potatoes over beef mixture. Sprinkle with cheese. Bake in 400 degree oven for 20 minutes until potatoes are golden brown and cheese has melted.
Nutrition Facts : Calories 657.9, Fat 43.9, SaturatedFat 19.4, Cholesterol 183.9, Sodium 409.2, Carbohydrate 12.2, Fiber 3.6, Sugar 0.1, Protein 52.8
SHEPHERD'S PIE ROLL UPS #5FIX
5-Ingredient Fix Contest Entry. A fun and delicious way to enjoy Shepherd's Pie. All rolled up! Your kids will love it.
Provided by Christina.Scott
Categories One Dish Meal
Time 30m
Yield 4 roll ups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Drain canned peas and carrots.
- In a bowl Mix Mashed Potatoes with cheese, peas and carrots.
- Spoon veggie mixture onto each thin rolling steak.
- Roll up the steaks and secure with toothpicks.
- In a non-stick frying pan brown the rolling steaks on each side approximately 1 minute per side.
- Once the rolling steaks are browned on each side pour the jar of brown gravy on top and let cook until hot and bubbly 15 minutes.
Nutrition Facts : Calories 523.5, Fat 27.8, SaturatedFat 15.6, Cholesterol 142, Sodium 1133, Carbohydrate 18.1, Fiber 4.1, Sugar 0.5, Protein 51.4
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.
VEGETARIAN SHEPHERD'S PIE II
This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.
Provided by souliere
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 29.8 g, Fat 5.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 147.1 mg, Sugar 2.8 g
GOUDA SHEPHERD'S PIE #5FIX
5-Ingredient Fix Contest Entry. This is a quick easy casserole to make when you come home from work tired and the kids love it!! Serve with a tossed salad and some crusty bread and you have a great meal!
Provided by nancrn44
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Brown Ground chuck in a skilliet.
- Heat mixed vegetables in the microwave with 1/2 cup of water.
- Once the beef is brown, put the vegetables in the beef and simmer for 5 minutes.
- Drain the beef/vegetable mixture.
- Put back in the skillet and add spaghetti sauce and simmer for 10 minutes.
- Meanwhile,add 1 cup of the gouda cheese to the potatoes and microwave for 1 1/2 minutes.
- Pour the beef mixture into a 9x9 casserole dish.
- Put the potato mixture on top and top with remaining gouda cheese.
- Brown in the oven until the cheese is slightly golden.
Nutrition Facts : Calories 80.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 1.2, Sodium 333.8, Carbohydrate 13.6, Fiber 3.3, Sugar 6.7, Protein 2.5
VEGETARIAN BEEF SHEPHERD'S PIE
A yummy and easy shepherd's pie that I've received many rave reviews on - even from meat eaters!
Provided by Katzen
Categories 100+ Everyday Cooking Recipes Vegetarian Protein
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
- Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
- Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 73.2 g, Cholesterol 19.8 mg, Fat 12.9 g, Fiber 11.8 g, Protein 27.4 g, SaturatedFat 4.3 g, Sodium 961.3 mg, Sugar 9.9 g
MARY'S VEGETARIAN SHEPHERD'S PIE #5FIX
5-Ingredient Fix Contest Entry. this is my personal vegetarian variation of the Shepherd's pie I used to cook at the London Connection when I worked there , a little sweet lady from England taught me to cook british foods. my version of the shepherd's pie can be varied by adding a veggie layer if you wish like sliced carrots =) this version they will ask for more and like it better than the original meaty unhealthy version
Provided by wwWinter
Categories Savory Pies
Time 1h15m
Yield 1 large casserole, 6 serving(s)
Number Of Ingredients 5
Steps:
- use a sprayed casserole dish , I have a favorite dutch oven type that works great[remove lid near end to brown top] but also sometimes use big flat casserole dish.
- lowest layer is garlic + onion chopped + sauteed, then I add a bag of veg crumbles[like morningstar farms ].
- cook until warm then spead out as bottom layer.
- top layer spread out simply potatoes mashed potatoes.
- I put in casserole dish by layers=) [after assembling optional to add cheese].
- bake about hr 325.
- leftovers are fantastic, if there are any!
Nutrition Facts : Calories 16, Fat 0.8, SaturatedFat 0.1, Sodium 1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.3
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