MEATLESS SHEPHERD'S PIE
A meatless alternative for a classic meal of shepherd's pie.
Provided by VegaMama
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
- Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
- Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
- Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 45.2 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 8.2 g, Protein 17.6 g, SaturatedFat 1.1 g, Sodium 1041.3 mg, Sugar 7.1 g
HEARTY MEATLESS SHEPHERD'S PIE
Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you'll never even miss the meat. It's that rich and satisfying! -Kim Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.
Nutrition Facts : Calories 223 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 753mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY SHEPHERD'S PIE
If you want to give beef a break, try our recipe for this comfort-food classic that's made with lamb. Another twist on tradition: Shepherd's pie is usually made in a single dish but you can streamline family dinner by making individual ramekins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Have ready six 1 1/2-cup (12-ounce) ramekins or a 2 1/2-quart casserole. Place potatoes in a large saucepan; cover with cold water. Bring to a boil over high heat; add salt. Reduce heat to medium-high; cook until tender, about 25 minutes. Drain in a colander. Pass through a potato ricer or a food mill and into a large bowl. Cover and keep warm.
- While potatoes cook, pour oil into a large skillet; place over medium heat. Add onion, garlic, celery, and carrots; cook, stirring frequently, until the onions are translucent, about 10 minutes. Add mushrooms; cook until softened, about 7 minutes. Stir in lamb, tomato paste, beef stock, and oregano; season with salt and pepper. Cook until mixture bubbles and thickens, 12 to 15 minutes. Remove from heat; divide mixture among ramekins. Set aside.
- Warm milk and butter in a small saucepan over low heat. Pour into potatoes; season with salt and pepper, and stir until combined and smooth. Divide, spread, and swirl about 1 cup of potatoes in each ramekin, over lamb mixture, covering surface. Place ramekins on a baking pan, and bake until potatoes are golden, 40 to 45 minutes. Remove from oven; let stand about 5 minutes, and serve.
VEGETARIAN SHEPHERD'S PIE
French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)
Provided by Samantha Seneviratne
Categories dinner, casseroles, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
- Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
- Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
- Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
- Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.
Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram
MEATLESS SHEPHERD'S PIE
I love shepherd's pie, but I no longer eat red meat. I came up with this to fulfill my comfort food craving. It is vegetarian and vegan. Fiance and male guest both loved it.
Provided by PBShakes
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside.
- Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and sauté for 4 minutes.
- In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan.
- Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste.
- Transfer filling to a oven proof dish, spread the potato parsnip mash over it.
- Bake uncovered for 30-35 minutes.
VEGETARIAN SHEPHERD'S PIE
Make and share this Vegetarian Shepherd's Pie recipe from Food.com.
Provided by Demirep
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
- Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
- Continue to mash according to your taste, until desired texture is achieved.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
- Stir.
- Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
- Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
- Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
- Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
- Spread the mashed sweet potato and potato over top using a rubber spatula.
- Bake, uncovered for 45 - 60 minutes.
- This recipe also freezes very nicely.
MEAT EATING HUSBANDS LOVE THIS SHEPHERDS PIE!
A hearty meatless, dairy free shepherds pie! I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!
Provided by kimmouse
Categories Savory Pies
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mash cooked potatoes with as much soy milk as you need and lots of vegan buttery spread to make them nice and creamy.
- Add some salt and pepper and a sprinkle of garlic powder.
- Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
- Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt.
- Add the broth and soy milk along with the cornstarch and flour.
- Let the mixture come to a boil, stirring frequently.
- Sauce will thicken up a bit.
- Season with salt and pepper if you need to.
- When all the vegetables are cooked, remove from heat.
- Spray a 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom.
- Cover with the potatoes and smooth them down.
- Sprinkle the top with nutritional yeast and French fried onions.
- Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
- Serve with garlic toast or fresh bread. Enjoy!
- Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies.
- Either way it is delicious!
Nutrition Facts : Calories 241.2, Fat 3, SaturatedFat 0.4, Sodium 90.1, Carbohydrate 47.2, Fiber 8.9, Sugar 6, Protein 10.7
HEARTY SHEPHERD'S PIE
This delicious recipe sticks to the ribs and will please the whole family. My own personal version of the traditional English classic. High altitude tested.
Provided by Elizabeth H.
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in frying pan.
- Add onion and celery and saute for 3 minutes.
- Add ground beef and cook until brown.
- Drain, if necessary.
- Add peas and toss gently.
- In a bowl, combine the two cans of soup, worcestershire sauce, onion soup mix, pepper, milk and water.
- Whisk until well-mixed.
- (Should be the consistency of gravy.) Add soup mixture to beef mixture and stir well.
- Pour beef mixture into greased 13x9x2 pan.
- Gently spoon (or pipe) mashed potatoes over all.
- Sprinkle lightly with paprika.
- Bake at 350F for 45-60 minutes, or until potatoes are lightly browned and beef mixture is bubbly.
Nutrition Facts : Calories 456.2, Fat 21.3, SaturatedFat 7.3, Cholesterol 69.2, Sodium 1877.7, Carbohydrate 45, Fiber 3.8, Sugar 5.8, Protein 21
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