Hearty Meatless Shepherds Pie Recipes

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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



Meatless Shepherd's Pie image

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

1 tablespoon vegetable oil
1 cup chopped carrot
⅓ cup chopped onion
2 cloves garlic, minced
1 (12 ounce) package vegetarian burger crumbles
½ cup cooked green lentils
3 tablespoons all-purpose flour
1 ¾ cups vegetable broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon soy sauce
1 cup frozen peas
½ teaspoon crushed dried rosemary
salt and ground black pepper to taste
4 cups prepared mashed potatoes

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



Hearty Meatless Shepherd's Pie image

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

6 garlic cloves
1/4 teaspoon olive oil
1-1/2 pounds potatoes, peeled and cubed
3 tablespoons vegetable broth
1/4 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 pound sliced baby portobello mushrooms
8 ounces frozen vegetarian meat crumbles
2 medium carrots, sliced
2 celery ribs, chopped
3/4 cup vegetable broth, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup frozen peas

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



Hearty Shepherd's Pie image

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.

2 pounds russet potatoes, peeled and cut into large chunks
Coarse salt
3 tablespoons olive oil
1 medium yellow onion, peeled and finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
2 medium carrots, peeled and cut into B -inch dice
1 pound button mushrooms, cleaned, trimmed, and cut into 1/2 -inch pieces
1 pound cooked lamb, finely diced
1 six-ounce can tomato paste (8 tablespoons)
1 2/3 cups homemade or low-sodium canned beef stock
1 teaspoon dried oregano
Freshly ground pepper
1 cup milk
6 tablespoons unsalted butter

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



Vegetarian Shepherd's Pie image

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

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

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



Meatless Shepherd's Pie image

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.

1 1/2 lbs potatoes, peeled and roughly chopped
1 1/2 lbs parsnips, peeled and chopped
1/3 cup plain soymilk
1 tablespoon butter
1 teaspoon garlic, minced
salt
pepper
1 tablespoon olive oil
1 medium onion, chopped fine
1 medium carrot, chopped fine
1 cup mushroom, sliced
1 cup canned peas
9 ounces soy crumbles or 9 ounces quorn pieces
2 cups vegetable stock
4 tablespoons flour
2 tablespoons vegetarian worcestershire sauce
1 teaspoon dried ground sage
1 pinch crushed red pepper flakes
pepper

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



Vegetarian Shepherd's Pie image

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.

1/3 cup yves vegetarian ground beef
3/4 cup undrained canned corn
1 cup frozen peas
3 medium carrots, diced
3 medium cooking onions, diced
4 medium potatoes, cooked
2 medium sweet potatoes, cooked
1/4 cup all-purpose flour
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon olive oil
2 cups vegetable stock
3 tablespoons ketchup
3 tablespoons soy sauce
1/2 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon oregano
3 garlic cloves, diced

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



Meat Eating Husbands Love This Shepherds Pie! image

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

5 russet potatoes, peeled and cooked
2 teaspoons olive oil
4 garlic cloves, minced
1 medium onion, chopped
1 cup mushrooms or 1 cup vegetable broth
3/4 cup plain soymilk
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 celery ribs, chopped
1 teaspoon cornstarch
1 teaspoon flour
1 tablespoon nutritional yeast
6 ounces French-fried onions

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



Hearty Shepherd's Pie image

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

1 lb ground beef
1 tablespoon olive oil
1/4 cup chopped onion
3 celery ribs, chopped
1 can peas, drained
1 can cream of celery soup
1 can cream of chicken soup
1 tablespoon Worcestershire sauce
1 envelope Lipton Onion Soup Mix
to taste ground black pepper
3/4 cup milk
3/4 cup water
5 cups soft mashed potatoes, real or instant
to taste paprika

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