White Vegetable Shepherds Pie Recipes

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.

VEGETARIAN SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE

Steps:

• In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.
• Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
• Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
• Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
• Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
• When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
• Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve.

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.

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.

AMERICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
• In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
• Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

VEGETARIAN SHEPHERD'S PIE

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.

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.

VEGETARIAN SHEPHERDS PIE (FOR ONE)

Steps:

• Preheat oven to 350.
• Heat water, milk and 2 tablespoons butter on stove or in microwave, just to a boil.
• Stir in potato flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (Do not over-mix).
• Heat olive oil and 1/2 tablespoon butter in saute pan over med heat.
• Add onions and caramelize.
• Add mushrooms to saute. When mushrooms are about halfway finished, add garlic and thyme.
• Once mushrooms are nicely sauteed, add zucchini, yellow squash and carrots, in that order, stirring a bit between adding ingredients.
• Add red wine balsamic vinegar and worcestershire sauce, and reduce to a nicely thickened sauce.
• Spread potatoes in mini loaf pan along bottom and sides.
• Spoon in vegetable mixture.
• Top with remaining mashed potatoes, spread from edge to edge. (You may have a bit extra potatoes or veggies depending on the size of your pan.).
• Top with parmesan cheese and bake until golden.

VEGETABLE SHEPHERD'S PIE

Steps:

• For topping:
• Preheat oven to 450°F. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt. DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.
• For filling:
• Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 teaspoon salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15ñ20 minutes. Drain lentils and discard garlic.
• Heat 3 tablespoons oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2-3 minutes.
• Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.
• Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 tablespoons water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.
• Preheat oven to 450°F. Toss vegetables and pearl onions with remaining 2 tablespoons oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20-25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
• Arrange lentils in an even layer in a 3-quart baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.
• Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.