Vegan Shepherds Pie Gardners Pie Recipes

VEGAN SHEPHERD'S PIE RECIPE BY TASTY

Steps:

• Peel, chop, and boil the potatoes for 10-15 minutes until soft.
• Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
• Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
• Add the tomato paste, flour, thyme, and sage.
• Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
• Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
• Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
• Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
• Enjoy!

1-HOUR VEGAN SHEPHERD'S PIE

Steps:

• Slice any large potatoes in half, place in a large pot and fill with water until they're just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won't fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized - about 5 minutes.
• Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

TRADITIONAL STYLE VEGAN SHEPHERD'S PIE

Steps:

• Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
• Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
• Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
• Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
• Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
• Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

VEGAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 425 degrees F.
• Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
• Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
• Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.

VEGAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
• Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
• Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
• Bake in the preheated oven until top is golden brown, about 20 minutes.

VEGAN SHEPHERD'S PIE - GARDNER'S PIE?

Steps:

• Preheat oven to 190°C.
• Skin the potatoes if you like - I usually don't. Cut them into chunks and boil until they are ready for mashing - about 20 minutes. Mash them with the veggie broth and margarine until they have a good stiff consistency - you don't want them gluey.
• In a large pan or wok - I always use the wok - cook the onion about 4 minutes. Add the cumin and garlic and cook an additional minute. Add all the remaining fresh veggies and sauté for about five minutes.
• Add in the frozen veggies, the canned tomatoes and the salt. Stir to mix thoroughly and cook another 2 or 3 minutes.
• Pour the veggie mixture into a large baking pan - I use 9x13 inches. Carefully cover the top with the mashed potatoes.
• Bake for about 30 minutes until the potatoes just start to brown.