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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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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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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#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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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.
For more recipes like this subscribe now
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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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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