How To make "Shepherdless" Pie
4 oz split red lentils
2 oz pot barley (or pearl barley)
8 oz carrots; grated
1 md onion; finely chopped
1 cn (14oz) tomatoes, chopped
1/2 pt vegetable stock
1 1/2 lb potatoes
6 tb milk
3 oz Cheddar cheese; grated
Put the lentils, barley, carrots, onion, tomatoes and their juice and stock into a saucepan. Bring them to the boil, cover the pan, and simmer for 40 minutes or until the lentils and barley are soft. Boil the potatoes in their skins. Peel them as soon as they are cool enough to handle and mash them with the milk and the cheese. Preheat the oven to Gas Mark 6 or 200~C/400~F. Put the lentil mixture into a 900ml (1 1/2 pint) pie dish. Pile the potatoes on top in an even layer. Make patterns on them with a fork. Put the pie into the oven for 20 minutes or until the ridges on top begin to brown. (Note: you can use low-fat Cheddar for this instead of full-fat variety) ----- From a book by Gail Duff, called "Wholefood Cookery for Everyone", a Sainsbury cookbook
How To make "Shepherdless" Pie's Videos
VEGAN SHEPHERD'S PIE | perfect for thanksgiving ????
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VEGAN MEAL PLAN:
SHEPHERD'S PIE RECIPE:
In today's video, we're making an amazing & healthy vegan shepherd's pie! Instead of mashed potatoes, we're doing sweet potatoes on top, using a lentil-quinoa mixture for the base and baking it until perfection! It's the perfect vegan comfort food and I know you're going to LOVE it!
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Allergy Actress Cooking St. Patrick's Day Allergy Friendly Lentil Shepherd's Pie Episode
Allergy Actress Cooking St. Patrick’s Day “Allergy Friendly Shepherdless Pie”
Recipe adapted from this idea:
My Recipe:
Allergy Friendly Shepherdless Pie
1 tablespoon olive oil
1 onion, finely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 tablespoons sundried tomato pesto or just sundried tomatoes in olive oil
1 cup tomato passata (sieved tomatoes) or 1 1/2 cans of diced tomatoes
1 bay leaf
1 tablespoon chopped thyme
1 cup vegetable stock
3 1/3 c. cooked lentils OR 2 cans lentils, rinsed, drained
6 2/3 c. (around 8 small to medium) yukon gold potatoes, peeled, chopped
1/2 c. butter substitute (I used Earth Balance Soy Free Butter)
1/2 cup milk alternative of your choice (I used almond milk)
2 egg yolks or egg substitute
1/2 c. grated dairy free cheddar
Preheat the oven to 400 degrees.
In a large pot, bring potatoes and enough salted water to cover the potatoes by at least 1 inch to a boil. About 15-20 minutes. Check periodically with a fork for tenderness.
Meanwhile, in a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1-2 minutes. Add sun dried tomatos/pesto, passata, bay, thyme and stock.
Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish.
Drain potatoes and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15-20 minutes or until bubbling and golden.
Episode 44: Shepherdless Pie
LENTIL MUSHROOM SHEPRHERD'S PIE | Vegan Richa Recipes
Vegan Lentil Shepherd’s Pie – Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes.
FULL RECIPE HERE:
Garlic mashed Potatoes over mushrooms, onion, lentils, veggies, herbs, mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy!
The pie comes together quickly once you have your potatoes done and the veggies assembled. You can cook the lentils and potatoes in the Instant Pot with PIP(pot in pot method), see recipe notes on the post, or in separate pots and make ahead. I like my pie on the wet side, use less or more of the gravy with the lentils to preference. Add seasonal veggies or other root vegetables. Comfort food for any season.
Gluten-free Nut-free Recipe. Can be soy-free oil-free. Vegetarian Shepherds Pie.
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Shepherdless Pie - Nick Hodges - The Greenbank Hotel
vegan shepherdless pie hit the likes yay