Sichuan-style Shepherd's Pie ???? | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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Sweet Potato and Black Bean Shepherd's Pie | Vegan | Deliciously Ella
We've been making this at home non-stop over the last few months, it's become of all my favourite recipes ever. I love the flavour you get from sautéing the beans with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before baking under a layer of sweet potato mash. It’s a hearty vegan supper, which freezes brilliantly - so make sure to make more than you need, so you can save the rest for a busy week.
Ingredients for the vegan sweet potato and black bean Shepherd's pie
- 3-4 sweet potatoes (about 600g), peeled and cut into small cubes
- Small splash of almond or oat milk
- 230g black beans (drained weight), drained and washed, about 1 1/2 cups
- 230g red kidney beans (drained weight), drained and washed, about 1 1/2 cups
- x1 400g can tinned tomatoes, about 1 1/2 cups
- 150g button mushrooms, sliced, 2 cups
- 4 spring onions, sliced
- 1 large red onion, peeled and finely diced
- 2 garlic cloves, peeled and finely diced
- 1 tablespoon maple syrup
- Handful of fresh coriander, roughly chopped
- Teaspoon smoked sweet paprika
- Juice of 1 lime
- Olive oil
- Salt and pepper to taste
Method
Preheat the oven to 200c (390f), grill setting.
Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.
Fry the red onions, garlic and pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.
Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through and letting it cook together for about twenty minutes.
Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.
Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.
Let me know if you try this vegan pie, it's a Deliciously Ella favourite and so easy too; perfect for colder days x
Vegan Shepherd's Pie | Cooking with Mom
If you're looking for more easy vegan recipes or vegetarian recipes you should try this tasty vegan shepherd's pie. This is a first of probably a few cooking with mom videos that we'll do so if you like this video and want to see more, comment below and let us know!
What you'll need for this Vegan Shepherd's Pie:
- Gardein Meatless Crumbles (or you can use lentils)
- Vegan Cheese Shreds (Daiya Pepperjack, Follow Your Heart Cheddar)
- Cooking Oil (Grapeseed or Olive Oil)
- Red Bell Peppers
- Green Bell Peppers
- Minced Garlic
- Diced Onions
- Garlic Powder
- Onion Powder
- Adobo Seasoning
- Ground Cloves
- Steak Sauce
- Worcestershire Sauce
- Corn
- French cut green beans
- Pink Himalayan Sea Salt
- Black Pepper
- Potatoes (Mashed)
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How To Make Shepherd's Pie - Shepherd's Pie Recipe for St. Patrick's Day #Shepherd'sPie
Happy St. Patrick's Day! According to 23AndMe I'm about 53% Irish lol.. Grab a Green T Shirt and a Green Beer and meet me in the kitchen for this Classic dish! Let's #MakeItHappen
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Shopping List:
1.5 lbs Ground Meat (Lamb or Beef is traditional but feel free to use any ground meat or vegan substitute)
2-3 medium sized carrots
1/2 cup frozen corn
1/2 cup frozen peas
2 tbsps tomato paste
1 onion
Fresh Parsley
1 tbsp worcestershire sauce
Fresh Rosemary and Thyme
3 garlic cloves
2 tbsps flour
1 cup beef broth
2 lbs russet potatoes
1 stick unsalted butter
2-3 tbsps sour cream
1/2 cup half & half
salt, pepper, garlic, onion powder
Gruyere or Parmesan Cheese
1 egg yolk
Directions:
Preheat your oven to 400 degrees. Peel, Clean, and dice potatoes. Cover with cold water and boil until fork tender. (salt water)
Mix together half and half, sour cream, and butter over medium low heat. Mash potatoes and slowly incorporate butter and cream mixture. Mix until smooth. Add 1/2 cup parmesan cheese and season to taste. Mix in 1 egg yolk and set aside.
Heat skillet over medium high heat and add cooking oil. Add 1 1/2 lbs ground meat and brown evenly until cooked through. Season with salt, pepper, garlic, and onion powder. Remove with slotted spoon and add diced onion and carrots to the skillet with 1 tbsp of fat from the ground meat. Cook until tender and then add back in the meat. Add garlic and tomato paste and mix to combine. Add worcestershire sauce and fresh herbs. Add flour and mix. Cook 1-2 minutes and then add beef stock. Bring to a simmer and cook for 2-3 minutes until mixture thickens. Reduce heat to low and mix in forzen peas and carrots. Season to taste.
In a large casserole dish, add layer of meat and veggies. Top with thick layer of mashed potatoes and grate fresh cheese on top. Bake at 400 degrees for 30 minutes or until the potatoes are browned.
shepherds pie #mrmakeithappen