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
Making the ULTIMATE Vegan Shepherd's Pie | Cozy Comfort Food
This Vegan Shepherd’s Pie or cottage pie is a hearty casserole filled with a savory lentil and vegetable filling. The buttery and crispy mashed potatoes on top take it to the next level! A comforting and cozy plant-based dinner that can also double as a main for Thanksgiving or Christmas.
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TASTY VEGAN SHEPHERD'S PIE ❤️ Perfect comfort food for cold winter days ❄️
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When it is cold outside and you are looking for a comforting plant-based dish to warm you up, Vegan Shepherd's Pie is definitely a winner. This veggie filled casserole topped with creamy mashed potatoes brings the cozy and will satisfy even the most robust of appetites. As with all our recipes, this recipe is gluten-free, refined oil-free, and low in sodium.
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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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Shepherd's Pie | Vegetarian Pie - Christmas Special Recipe | Ruchi's Kitchen
Watch how to make Vegetarian Shepherd's Pie , a delicious recipe for Christmas by Ruchi Bharani.
Shepherd's Pie is most famous delicacy made during the time of Christmas, but the vegetarians unfortunately cannot enjoy the world famous Pie So Chef Ruchi Bharani has come up with a way through which all you vegetarians can enjoy shepherd's pie this Christmas. Here is an quick and easy way to cook Vegetarian Shepherd's Pie, so watch and learn.
Ingredients:
8-10 Mushrooms
8 Tbsp Celery
1 Tomato
1 Cup Spinach, Chopped
6 Baby Corn Pieces
1 Tbsp Chopped Sun dried Tomatoes
1 Tbsp Red Chilli Flakes
1 Tbsp Butter
1 Tbsp Cream
Mashed Potatoes
2 Small Potatoes, Boiled & Grated
1/4 Cup Milk
2 Carrots
5 Cloves Of Garlic
1/2 Cup Green Peas
1 Onion
1 Cup Boiled Moong Dal
1 Tbsp Mixed Herbs
1 Tbsp Olive Oil
1 Tbsp Butter
Salt & Pepper To Taste
Method:
- In a pan heat some butter and olive oil
- Add Onions, Garlic, celery, carrots, broccoli, baby corn and green peas and cook them
- After 2 minutes add the chopped mushroom, tomatoes and black lentils which are soaked for 2 hours
- Add Boiled Sun-dried tomatoes, chopped spinach, mixed herbs, red chilli flakes, salt & pepper for taste
- Add white Wine or Water and add little bit of all purpose flour and keep stirring
- Add couple of tablespoon of cream.
- In a bowl take boiled and mashed potatoes add salt & pepper just a pinch, couple of table spoon of Milk, little bit of butter and mix properly
- Fill the mashed potatoes in a piping bag
- In a baking dish ( layered with butter) add the stuffing and top it up with mashed potatoes
- Preheat the over at 180 degree for 15 minutes.
Enjoy Christmas meal with Yummy Shepherd's Pie!
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VEGETARIAN SHEPHERDS PIE RECIPE | Easy Vegetarian recipes | Veggie recipes for MEAT FREE MONDAY
VEGETARIAN SHEPHERDS PIE RECIPE | Easy Vegetarian meal
A simple and quick to make, tasty recipe for Vegetarian Shepherd’s Pie. It’s one of my favorite Autumn / Winter recipes and the perfect comfort food. This recipe is for 5 portions but you can freeze what you don't need.
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INGREDIENTS
Serves 5
For the lentil mixture
25g butter
1 onion, chopped
2 carrots, diced
3 or 4 sticks of celery, chopped
2 garlic clove, crushed
100g chestnut mushroom, sliced
1 bay leaf
1 ½ tsp dried thyme
400g tin of green lentils
500ml vegetable stock
2 tbsp tomato purée
For the Mash
1kg potato
45g butter
50ml milk
25g vegetarian cheddar, grated
Method
1. Start by melting the butter in a pan, then add the onions, carrots, celery and garlic and gently fry for 15 mins until soft and golden.
2. While the onions and carrots are cooking, tip the potatoes into a pan of water, and boil for about 15 mins until tender. Drain the potatoes and mash with the butter and milk and season with salt and pepper.
3. Turn up the heat, add the mushrooms, then cook for 4 mins. Add the herbs and stir them in.
Then add the lentils and pour over the stock, don’t season with salt at this stage. Simmer for 5-7 minutes. Take off heat, then stir in the tomato purée and add your seasoning. And remove the bay leaf.
4. Put the lentil mixture in the dish that you are using, then top with mash. Scatter over the cheese. Heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
ALTERNATIVES
Why not Try…
Adding celeriac and sweet potatoes mash
Substituting Chestnut mushrooms for Button mushrooms
Mashing Philadelphia cream-cheese into the potato mash instead of milk and butter.
Using peas instead of mushrooms
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