How To make Vegetarian Shepherd's Pie
5 garlic cloves
crushed
1 red bell pepper :
chopped
1 green bell pepper chopped
2 medium zucchini :
thinly sliced
1 cup canned tomatoes crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups pinto beans, cooked :
drained
1 1/3 cups black beans, cooked drained
1 1/3 cups chickpeas, cooked :
drained
3 cups mashed potatoes
1/4 teaspoon paprika
Preheat the Oven to 375 degreesF. Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth. Spoon the puree into a lightly greased 9" pie plan. Top with the skillet mixture. Then spood the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired.
How To make Vegetarian Shepherd's Pie's Videos
Veggie Packed Lentil Shepherd's Pie
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R E C I P E
Veggie Packed Shepherd's Pie -
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I N S T A G R A M
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A perfect vegan meal for cold winter days ❄️
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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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VEGAN SHEPHERDS PIE - GLUTEN & SOYA FREE
What I used:
PIE MIX
1 white onion
1 red onion
3 carrots
Grapeseed oil
2 garlic cloves
250g chestnut mushrooms
400g green lentils
120g frozen garden peas
Half a tsp pink salt
Black pepper
Chilli flakes
Chopped fresh parsley (small handful)
Thyme
Rosemary
1 heaped tbsp gram flour (chickpea flour)
Vegan worcester sauce
1 tbsp Red wine
250ml vegetable stock
1 tbsp tomato puree
Combine ingredients together on a low heat cooking for approx 7 minutes once all ingredients add. I used approx 1 tsp of each seasonings but add to your judgement.
MASHED POTATO
1350g maris piper potato
1 tbsp rosemary
1 tbsp parsley
Pinch of salt
1 generous tbsp dairy free butter
200ml almond milk
Peel and chop potatoes and boil until soft. Drain of water and mash ingredients together until creamy and lumps smoothed out as much as possible. Add more milk or water if necessary.
Add pie mix to a baking dish topping with the mashed potatoes. Place in oven for approx 15 minutes (160 degrees fan oven) and then into the grill until topped golden. Keep a close eye this usually takes less than 5 minutes depending on grill.
Serve with your favourite veggies or salad.
If you try it, ENJOY and let me know how it goes down =)
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Vegetarian Shephard's Pie | Homemade Baking Recipes | Kanak's Kitchen
Chef Kanak brings to you a rich and creamy vegetarian shepherd's pie recipe using lots of healthy vegetables instead of meat. If you like shepherd's pie, try this healthy vegetarian version.
Christmas Special Food Recipe!
Do try out this simple recipe and provide me your valuable feedback in the comments section below.
INGREDIENTS :
2 - 3 TBSP OLIVE OIL/BUTTER
1 TBSP MINCED/CHOPPED GARLIC
2 TSP CRUSHED CORIANDER SEEDS
2 ONIONS SLICED
2 CARROTS CHOPPED
1 CUP TOMATO PUREE
1 TBSP VINEGAR
1/2 CUP CORNS FRESH/FROZEN
3/4 CUP BOILED CHICKPEAS
3/4 CUP BOILED RED KIDNEY BEANS
SALT TO TASTE
BLACK PEPPER TO SEASON
1 TSP THYME FRESH DRY
150 GMS FRESH CREAM
FOR MASH TOPPING
4-5 POTATOES BOILIED & MASHED
50 GMS FRESH CREAM
30 GMS BUTTER
4 TBSP CHEESE GRATED/SPREAD
SALT TO TASTE
BLACK PEPPER TO SEASON
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Shepherd's pie #shorts
Ingredients
- 2 carrots, grated
- 1 brown onion, diced
- Small bunch thyme, finely sliced
- 2 tbsp olive oil
- 800g lamb mince
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 200ml red wine
- 600ml chicken stock
- 150g frozen peas
- 1 kg potatoes peeled
- 100ml milk
- 100g parmesan
Method
1. In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt
2. After 3 minutes, add the carrot and cook for a further 2 minutes
3. Add the thyme and then the lamb mince with a good pinch of salt and pepper
4. Stir well before adding the Worcestershire sauce, wine and tomato paste
5. Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low
6. While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender
7. In the last 5 minutes of cooking the lamb, add the peas and stir well
8. Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well
9. Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan
10. Place into a 180c over for 25 minutes or until golden brown