Veggie Shepherds Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

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

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

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

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

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

2 tablespoons olive oil
3 shallots, minced (or some onions and garlic)
16 ounces fresh mushrooms, sliced
6 carrots, peeled and chopped (about 2 cups)
fresh herbs to taste (I used 1 sprig of rosemary, thyme, and a bay leaf)
2 tablespoons tomato paste
2 tablespoons flour
1/2 cup red wine
1-2 cups veggie broth
1 teaspoon salt (more or less to taste)
2 cups frozen peas
6 Yukon gold potatoes (about 2 pounds)
1/2 cup full fat Greek yogurt
1/4 cup butter or olive oil
salt to taste

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

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

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

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
1/2 cup whole milk, warmed

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.

VEGGIE SHEPHERD'S PIE



Veggie shepherd's pie image

This simple, hearty, vegetarian shepherd's pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner. This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.

Provided by Lorraine Pascale

Categories     Main course

Yield Serves 4

Number Of Ingredients 22

1 tbsp oil
1 leek, trimmed, finely chopped
2 carrots, peeled and finely chopped
150g/5½oz chestnut mushrooms, roughly chopped
1 large garlic clove, finely chopped
3 fresh sage leaves, roughly chopped
3 fresh thyme sprigs, leaves only, finely chopped
400g tin green or Puy lentils, drained
400g tin chopped tomatoes
200ml/7fl oz vegetable stock
200ml/7fl oz red wine
1 tbsp Worcestershire sauce (optional)
1 tbsp soy sauce
1 tsp chilli flakes (optional)
1 tsp caster sugar (optional)
salt and freshly ground black pepper
2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
½ small cauliflower, leaves and root removed, separated into florets
knob of unsalted butter
1 tbsp finely grated Parmesan (optional)
salt and freshly ground black pepper

Steps:

  • To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
  • Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
  • Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • To make the topping, bring a large saucepan of water to the boil (there's no need to add salt). Add the sweet potato and potato and boil for 10-12 minutes. Add the cauliflower and boil for a further 8-10 minutes, or until tender.
  • Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
  • Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
  • Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
  • Bake the shepherd's pie in the oven for 18-20 minutes, or until the topping is golden brown and the filling is bubbling.

Nutrition Facts : Calories 416kcal, Carbohydrate 68g, Fat 6g, Fiber 15g, Protein 17g, SaturatedFat 2.5g, Sugar 19g

VEGETABLE SHEPHERD'S PIE



Vegetable Shepherd's Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h6m

Yield 4 servings

Number Of Ingredients 15

6 medium Yukon gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
1/2 bunch fresh parsley, leaves chopped (stems reserved)
1 1/2 tablespoons Worcestershire sauce
5 tablespoons unsalted butter
3/4 cup chopped veggie burgers or vegetarian protein crumbles
2/3 cup milk or half-and-half
Grated parmesan cheese, for sprinkling (optional)

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

VEGETABLE SHEPHERD'S PIE



Vegetable Shepherd's Pie image

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

8 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried parsley
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons milk
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce
½ teaspoon white sugar
1 cup shredded Cheddar cheese
½ teaspoon paprika

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



Vegetarian Shepherd's Pie image

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

1/3 cup yves vegetarian ground beef
3/4 cup undrained canned corn
1 cup frozen peas
3 medium carrots, diced
3 medium cooking onions, diced
4 medium potatoes, cooked
2 medium sweet potatoes, cooked
1/4 cup all-purpose flour
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon olive oil
2 cups vegetable stock
3 tablespoons ketchup
3 tablespoons soy sauce
1/2 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon oregano
3 garlic cloves, diced

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



Vegetarian Shepherd's Pie image

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

2 tablespoons extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
2 small red or green bell peppers, chopped
3 cups cubed eggplant, with peel
1 (15 ounce) can diced tomatoes
½ cup water
1 ¼ pounds small red potatoes, halved
½ cup fat-free half and half (or milk)
1 cup frozen or fresh peas
½ cup grated Parmesan cheese
1 pinch Salt and freshly ground black pepper to taste

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

GOLDEN VEGGIE SHEPHERD'S PIE



Golden veggie shepherd's pie image

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

50g butter
2 onions, chopped
4 carrots, diced
1 head of celery, chopped
4 garlic cloves, finely chopped
200g pack chestnut mushrooms, sliced
2 bay leaves
1 tbsp dried thyme
500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
100ml red wine (optional)
1.7L vegetable stock
3 tbsp tomato purée
2kg floury potato, such as King Edwards
85g butter
100ml milk
50g cheddar, grated

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

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH



Veggie shepherd's pie with sweet potato mash image

The secret to this shepherd's pie filling is to choose big carrots so they don't lose their texture when cooked

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 11

1 tbsp olive oil
1 large onion, halved and sliced
2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces
2 tbsp thyme chopped
200ml red wine
400g can chopped tomatoes
2 vegetable stock cubes
410g can green lentils
950g sweet potatoes, peeled and cut into chunks
25g butter
85g vegetarian mature cheddar, grated

Steps:

  • Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
  • Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
  • Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
  • Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  • Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
  • Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  • Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Nutrition Facts : Calories 540 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 33 grams sugar, Fiber 16 grams fiber, Protein 16 grams protein, Sodium 2.39 milligram of sodium

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

I made changes to the classic recipe to make this delicious vegetarian dish. Serve with brown gravy or ketchup. (1008977, come to think of it, 5 carrots does seem like a lot... I don't recall how many I used when I made it, but I believe I just used a large handful of baby carrots)

Provided by danakscully64

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon onion, finely chopped
1/4 cup cheddar cheese, shredded
salt and pepper
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 celery, chopped
1 (12 ounce) package Morningstar Farms Meal Starters Grillers recipe crumbles
1 teaspoon vegetarian worcestershire sauce (optional)
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup vegetable broth
1/2 cup frozen peas, thawed
1/4 cup cheddar cheese, shredded

Steps:

  • 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. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F.
  • Heat oil in a large frying pan. Add onion and celery and cook until clear. Add crumbles (and worchestershire sauce if using) and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, peas, and broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the crumbles mix in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown. Serve with ketchup or gravy.

Nutrition Facts : Calories 235.8, Fat 5.8, SaturatedFat 2.7, Cholesterol 11.2, Sodium 128.5, Carbohydrate 40.6, Fiber 5.9, Sugar 4.9, Protein 6.7

VEGAN SHEPHERD'S PIE RECIPE BY TASTY



Vegan Shepherd's Pie Recipe by Tasty image

Here's what you need: russet potatoes, carrots, celery, yellow onion, chopped mushrooms, flour, fresh thyme, fresh sage, garlic, vegetable broth, red wine, salt, pepper, soy milk, vegan butter, tomato paste

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 russet potatoes
3 carrots
3 stalks celery
½ yellow onion
2 cups chopped mushrooms
1 tablespoon flour
1 teaspoon fresh thyme
1 teaspoon fresh sage
4 cloves garlic
2 cups vegetable broth
⅓ cup red wine
salt, to taste
pepper, to taste
soy milk, or rice milk, as needed
vegan butter, as needed
1 tablespoon tomato paste

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!

Nutrition Facts : Calories 463 calories, Carbohydrate 61 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams

More about "veggie shepherds pie recipes"

VEGETARIAN SHEPHERD'S PIE RECIPE | CHUCK HUGHES | FOOD NETWORK
Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours.
From foodnetwork.com
Author Chuck Hughes and Chuck Hughes
Steps 9
Difficulty Easy


VEGAN SHEPHERD'S PIE | MINIMALIST BAKER RECIPES
2014-11-13 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.
From minimalistbaker.com


VEGAN SHEPHERD'S PIE | VEGETABLES RECIPES | JAMIE OLIVER
Preheat the oven to 200°C/400°F/gas 6. Peel and chop all the potatoes into rough 2cm chunks. Place the Maris Pipers into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes. Drain and leave to steam dry, then return to the pan with ...
From jamieoliver.com


VEGAN SHEPHERD'S PIE - LOVING IT VEGAN
2018-07-17 Preheat the oven to 390°F (200°C). Add the veggie mince to a pie dish (a square or rectangular dish will also do fine) and smooth down. Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes. Dot with some vegan butter on top and sprinkle with black pepper.
From lovingitvegan.com


VEGGIE SHEPHERD’S PIE – CHEF VEERA
2022-05-26 Preparation. Peel and dice the potatoes and place in a medium pot. Cover the potatoes with water and salt generously (the water should taste like the ocean). Bring to the boil and simmer until the potatoes are fork-tender (about 10-15 minutes). Drain the potatoes, return to the hot pan and let sit for 5 minutes.
From chefveera.com


VEGAN SHEPHERDS PIE | DELCIOUS AND HEALTHY! | FEASTING AT HOME
2021-11-26 Make the Mashed Potato Topping: Quarter the potatoes and cover with salted water, bring to a simmer, and cook until tender, about 20 minutes. Drain, saving 1 cup of the potato water. Mash the potatoes. Add salt, pepper, vegan butter ( or olive oil) and vegan sour cream. Whip until creamy!
From feastingathome.com


VEGGIE SHEPHERD’S PIE - JUST MORE TASTE
Instructions. Boil the potatoes for 30-40 minutes or until soft. In the meantime, chop the onion and celery. Heat a pan over medium heat with the extra virgin olive oil and sauté onion and celery
From justmoretaste.com


HOW TO MAKE VEGETARIAN SHEPHERD'S PIE - TASTE OF HOME
2018-02-08 Step 3: Prepare the filling. In a large skillet, saute the chopped onion in oil over medium heat until tender. Next, add your minced garlic and cook until fragrant (it will smell delicious!). Add mushrooms, meat crumbles, carrots and celery and cook for about 5 minutes. Add in 1/2 cup broth and seasonings.
From tasteofhome.com


VEGETARIAN SHEPHERD’S PIE - RICARDO
Drain. Return the potatoes to the pot. With a potato masher, mash the potatoes with the milk and butter until smooth. Add the cheese and egg. Mix vigorously with a wooden spoon. Season with salt and pepper. Cover and set aside. With the rack …
From ricardocuisine.com


EASY VEGETARIAN SHEPHERD'S PIE RECIPE - THE SPRUCE EATS
2022-05-27 Save Recipe. This easy vegetarian shepherd’s pie recipe makes a great dish for vegetarians and a lighter meatless alternative for carnivores. The dish bursts with goodness in the form of beans, vegetables, and herbs and a delicious sweet potato topping, which also makes it lower in carbs. What is not to like.
From thespruceeats.com


EASY LENTIL SHEPHERD'S PIE (VEGETARIAN) - SPEND WITH …
2020-03-16 Preheat oven to 400°F. Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender. Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened.
From spendwithpennies.com


VEGETARIAN SHEPHERD'S PIE | CANADIAN LIVING
2015-11-01 Method. In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside. Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle. Meanwhile, in large skillet, heat oil over medium-high heat; cook ...
From canadianliving.com


VEGGIE AND LENTIL SHEPHERD’S PIE RECIPE | CHATELAINE
Filling: Heat a large frying pan over medium-high. Add oil, and then mushrooms, onion, carrot, garlic and thyme. Cook, stirring occasionally, until mixture looks dry, 8 to 10 min.
From chatelaine.com


VEGGIE SHEPHERD’S PIE RECIPE - TOM KERRIDGE
2 tbsp olive oil. 2 onions, diced. 4 carrots, peeled and diced. 4 garlic cloves, finely chopped. 5cm piece of fresh ginger, finely grated. 3 tbsp medium Madras curry powder
From tomkerridge.com


VEGETARIAN SHEPHERD'S PIE - EVERGREEN KITCHEN
2021-01-07 Start filling: Heat the olive oil in a large nonstick skillet over medium-high heat. Sauté the onion until translucent, about 5 minutes. Add the meatless ground. Use a spatula to break up the ground into smaller pieces, and sauté until crisp on the edges, 8 to 12 minutes.
From evergreenkitchen.ca


VEGETARIAN SHEPHERD’S PIE - TWO PEAS & THEIR POD
2022-01-17 Preheat oven to 375 degrees F. To make the filling: In a large cast-iron or heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion and sauté for 2 to 3 minutes, just until the onions start to soften. Add the mushrooms, carrots, rosemary, and thyme.
From twopeasandtheirpod.com


VEGETARIAN SHEPHERD'S PIE - DEBRA KLEIN | EASY PLANT BASED RECIPES
2021-03-21 Discard the skins to the compost bin. To the cooked sweet potato flesh, add in salt, pepper and olive oil. Use an immersion blender to puree until smooth. Set aside until filling is finished. The vegetable shepherd’s pie filling is easy to make in a heavy skillet. Saute onions and mushrooms in olive oil.
From debraklein.com


VEGGIE SHEPHERD'S PIE - A PINCH OF HEALTHY
2022-02-28 Heat the oil and butter in a large pan on the stovetop. Then add the shallots and cook until they are soft and translucent. Add in the sliced mushrooms and carrots and toss and cook until the mushrooms and carrots are soft and starting to brown. Add the garlic and thyme and cook for one minute. Season the veggies with some salt and pepper.
From apinchofhealthy.com


VEGETARIAN SHEPHERD'S PIE • CURIOUS CUISINIERE
2021-03-22 Place potatoes in a medium saucepan and cover with water. Cover and bring to a boil. Simmer over medium heat 10-15 minutes, until tender when pricked with a fork. When the potatoes are done, drain the liquid, reserving about one cup. Add milk, lemon juice, sour cream, garlic, salt, and nutmeg to the drained potatoes.
From curiouscuisiniere.com


ELLEIGH'S VEGETARIAN SHEPHERD'S PIE - RECIPE | COOKS.COM
2 days ago salt and pepper, to taste. paprika to garnish the top. Boil chopped potatoes and cloves of garlic together in a large pot until tender and mashable. Drain potatoes, keeping the garlic with them. Begin to dry-mash the potatoes with a hand masher, adding a whole stick of butter. Season with salt and pepper to taste, and some of the creme.
From cooks.com


VEGAN SHEPHERD'S PIE WITH PLANT-BASED MEAT RECIPE
2021-12-10 Assemble and Bake the Shepherd's Pie. Preheat the oven to 375 F. Place the filling mixture in a shallow 9x13-inch baking dish or deep 9x9-inch dish, then spoon the mashed potatoes over the top of the filling. The Spruce / Stephanie Goldfinger. Spread with a spatula until they are an even layer. The Spruce / Stephanie Goldfinger.
From thespruceeats.com


VEGETARIAN SHEPHERD'S PIES RECIPE | EATINGWELL
Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat.
From eatingwell.com


VEGAN SHEPHERD'S PIE (BEST EVER!) – A COUPLE COOKS
2020-02-17 Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining ½ teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
From acouplecooks.com


VEGGIE SHEPHERD'S PIE | METRO
Preheat oven to 350°F/175°C. Cut each potato into thirds and cook in boiling water until tender. Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft.
From metro.ca


VEGETARIAN SHEPHERD'S PIE - CRUNCHY CREAMY SWEET
2019-03-08 Start by heating up a large skillet. Add olive oil and heat up. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Add sliced mushrooms and garlic and saute until fragrant. In a measuring cup, whisk together vegetable stock and cornstarch.
From crunchycreamysweet.com


VEGGIE SHEPHERD'S PIE - PINCH OF NOM
55M INS. 375KCAL. It may be meat-free, but this veggie shepherd’s pie – thanks to some clever seasoning – isn’t short on flavour! Adding lentils and lots of lovely vegetables gives the dish filling power, making it a hearty dish for the whole family. It’s also perfect for batch cooking, so you can plan ahead and feed the family easily ...
From pinchofnom.com


10 BEST VEGETARIAN SHEPHERDS PIE RECIPES | YUMMLY
2022-06-04 button mushrooms, spring onions, tomatoes, sweet potato, black beans and 11 more. Black Bean & Mushroom Shepherds Pie - vegan, gluten-free, delicious! Trinity's Conscious Kitchen. ground coriander, chestnut mushrooms, baby spinach, cinnamon and 17 more.
From yummly.com


VEGETARIAN SHEPHERD'S PIE | EASY, COMFORTING RECIPE - KITCHEN …
2022-02-02 Mince instructions. Heat a large sauté or frying pan over a low/medium heat then add the olive oil (2 tbsp). When the oil is hot, add in the diced onion (x 1) and cook, stirring frequently with a wooden spatula, until translucent. Next, add in the carrot and continue to cook until it’s softened.
From kitchenmason.com


VEGETARIAN SHEPHERD'S PIE - FEELGOODFOODIE
2019-11-17 Preheat oven to 400°F. In a cast iron pan or oven-safe pan, heat the olive oil on medium heat. Cook the onions until golden, about 5-7 minutes. Reduce heat to low, add the garlic, mushrooms, carrots and thyme, and cook until the vegetables soften, about 5 minutes.
From feelgoodfoodie.net


VEGETARIAN SHEPHERD'S PIE - STEP BY STEP PHOTOS - BUDGET BYTES
2016-01-04 Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will become slightly thicker. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through. Preheat the oven to 400ºF.
From budgetbytes.com


VEGETARIAN SHEPHERD’S PIE – VEGETARIAN RECIPES FOR MINDFUL COOKING
2021-12-08 Peel and chop potatoes, place in a saucepan and cover with cold water. Bring to a boil on high heat, then reduce to a simmer for 20 minutes, or until the potatoes are well cooked, tender, and falling apart. Drain water and add yogurt, salt, and black pepper. Use a potato masher or immersion blender to mash well.
From butteredveg.com


VEGETARIAN SHEPHERD'S PIE | GARDEN GOURMET
Preheat the oven to 200℃. Peel and cut the potatoes into equal pieces. Boil them for about 20 minutes, and drain. Meanwhile, heat the milk together with the butter until melted. 2. Make mashed potatoes. Mash the potatoes. Stir the warm milk and butter through the potatoes using a whisk and keep stirring until airy.
From gardengourmet.com


INDIAN SHEPHERD'S PIE | FEASTING AT HOME
2019-11-25 Make the filling: In a large 10-12 inch ovenproof skillet (or wide, shallow dutch oven) -heat the ghee over medium high heat and saute the onion 2-3 minutes, lower heat to med, add garlic, saute 2 mintues, add carrots, celery, cook 5-7 mintues. Add salt, cumin, coriander, fenugreek leaves and garam masala. Add broth.
From feastingathome.com


BEST GLUTEN-FREE SHEPHERD'S PIE - MEANINGFUL EATS
2022-06-07 Add the meat back to the skillet and sprinkle the gluten-free flour over the meat. Cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, stock, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.
From meaningfuleats.com


EASY VEGETARIAN SHEPHERD'S PIE RECIPE FOR A TINY KITCHEN
2019-03-01 Make the Shepherd's Pie. Heat your oven to 400℉. In a medium-sized casserole dish, add the vegetable mix with all of the gravy. Gently spoon the mashed potatoes on top of the vegetables. Lightly sprinkle paprika on top of the potatoes. Bake for 30 minutes or until the potatoes have lightly browned and formed a crust.
From tiny.kitchen


Related Search