How To make Meatless Shepherds Pie
1/2 c Uncooked AM Lentils
2 c Water
1 Bay leaf
1/2 c AM Bulgur Wheat
1 c Boiling water
1/2 ts Garlic powder
1/4 ts Sea salt (optional)
1/2 c Mozzarella cheese, grated
16 oz Canned tomatoes; drained
1 md Onion; finely chopped
1 1/2 c AM Potato Flakes
2 c Boiling water
1/4 ts Sea salt (optional)
Cook lentils with bay leaf about 15 minutes or until tender, drain. Remove bay leaf. While cooking lentils, pour boiling water over bulgur wheat, garlic powder and salt, set aside for 10 minutes. Preheat oven to 350 F. Chop onion and tomatoes, grate cheese. Layer in the bottom of an
oiled 8" x 8" oven dish in the following order: bulgur wheat, lentils, mozzarella cheese, onion, and tomatoes. Mix potato flakes, water and salt and layer on top of the tomatoes. Bake for 30 minutes. Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Meatless Shepherds Pie's Videos
Cooking Healthier with Tom Kerridge: Veggie Cottage Pie
After an indulgent festive period, we’re all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom shares his favourite healthier alternatives, which are packed with flavour and are absolutely delicious. Why not try his veggie lentil cottage pie recipe?
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Serves: 8
Ingredients:
2 carrots peeled and diced
2 large onions peeled and diced
3 celery sticks diced
4 cloves of garlic
100ml red wine
1 tin of chopped tomatoes
2 tbsp tomato puree
3 sprigs of thyme
2 bay leaves
200g baby mushrooms
200g frozen peas
800g cooked lentils
Salt and black pepper to taste
8 x large sweet potatoes baked till soft
1 tsp English mustard
1 tsp Dijon mustard
100g cheddar
1 tsp smoked paprika
Method:
- In a large casserole dish add a splash of oil and pre heat on the stove.
- Once hot add the vegetables and sweat down till soft, then add the herbs tomato puree and red wine, then reduce to a glaze,
- Next add the tinned tomatoes and stock, bring up to the boil and then stir in the lentils, then cook out till the sauce has thickened.
- Once cooked spoon into a casserole dish and leave to one side.
- Now to make the topping scoop out the sweat potato filling, then mash along with the butter and mustards, season well and then spoon on to the top of the filling.
- Finally sprinkle on the grated cheese and smoked paprika and then bake in an oven pre-heated to 160 degrees celsius for 45 minutes.
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Jamie Oliver's Game-Changing VEGETARIAN Cottage Pie | Jamie's Meat-Free Meals
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Jamie Oliver shows you how to make a delicious British classic, with a twist... vegetarian cottage pie!
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Vegetarian Shepherd's Pie Recipe - Laura Vitale - Laura in the Kitchen Episode 495
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Vegan Shepherd's Pie
Whether you need a St. Patrick's Day Vegan Irish recipe, or just looking for an amazing vegan main dish for the holidays, this Vegan Shepherd's Pie is it!
Perfectly soft and fluffy mashed potatoes on top of a lentil and chickpea filling, together it is comfort in a fork full!
Recipe:
????Vegan Shepherd's Pie:
???? Try serving with dinner rolls:
Timestamps
00:00 How to Make Vegan Shepherd's Pie
00:09 What type of potatoes to use for vegan mashed potatoes
00:28 How to add more flavor to vegan mashed potatoes
1:11 Why are my vegan mashed potatoes bland
2:08 How to make vegan shepherd's pie filling
3:33 How to spread mashed potatoes over shepherd's pie filling
3:50 How to make vegan gravy for mashed potatoes
4:10 Vegan Shepherd's Pie finished
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★Products That We Used For This Recipe★
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#VeganShepherdsPie #VeganDinner
Serious Vegan Shepherd's Pie!
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Shepherd's pie is a classic, and this one was totally delicious, filling and pretty healthy! Make it tonight, people will love it.
500g potatoes (peeled and cut into 1 chunks)
500g sweet potatoes (peeled and cut into 1 chunks)
50g dairy free butter
2 tbsp sun dried tomato oil
1 white onion (finely sliced)
4 cloves of garlic (minced)
2 carrots (finely sliced in to small pieces)
2 sticks of celery (finely sliced into small pieces)
½ a bunch of fresh thyme leaves (roughly chopped)
150g garden peas
350 g mushrooms (chopped into small chunks)
10 sun-dried tomatoes (minced)
1 tbsp tomato puree
2 tablespoons balsamic vinegar
4 tbsp red wine
100 ml vegetable stock
400g lentils (pre packed & cooked)
400 g tin of chickpeas (drained)
5 tbsp fresh parsley
Salt and pepper (to taste)
2 sprigs of fresh rosemary (very, very finely minced)
30g panko breadcrumbs
1/2 lemon (juice and zest)
**Method:**
1 Put the potatoes into a large pan, cover the chunks with cold water, put the pan on the stove, bring it to the boil and cook them for 15 minutes (add the sweet potatoes to the pan after 5 minutes
2 Take the potatoes off the hob and drain the water with colander
3 Pour the potatoes back into the pan, add the dairy free butter, season with salt and pepper and mash the potatoes up into a nice smooth, thick mash
4 Pour the sun dried tomato oil into a frying pan and fry the onions until they start to turn translucent
5 Add the garlic and thyme leaves and cook them until you've released the aromas
6 Add the carrots and the celery to the pan and stir everything round constantly until they're sweating and getting soft
7 Add the sun dried tomatoes and mushrooms to the pan and stir them round until the mushrooms are beginning to sweat
8 Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes
9 Pour the chickpeas and lentils into the pan and stir them round so they're well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until it's well thickened
10 Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper
11 Pour the mixture into a baking dish and smooth it out across the bottom
12 Spread the mashed potato over the top of the filling mixture and score the whole top with a fork
13 Sprinkle the panko breadcrumbs, rosemary and lemon zest over the top of the mashed potato top
14 Bake the the pie in the oven at 200℃ for 15 minutes
15 Remove from the oven, serve up with griddled greens
BOSH!
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You have to try this vegan Shepherd's Pie!!!
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