Meatlessshepherdspie 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

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

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

MEATLESS SHEPHERD'S PIE WITH HORSERADISH-CHEDDAR POTATOES

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21



Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes image

Steps:

  • Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
  • Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
  • Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual flameproof dishes or a large flameproof casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.

4 medium-large starchy Idaho potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into thick slices
Salt
3 tablespoons prepared horseradish
3/4 cup milk
3 to 4 tablespoons chopped chives
Freshly ground black pepper
1 1/2 cups super-sharp white Cheddar
1 egg, lightly beaten
1/4 cup extra-virgin olive oil
6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
2 sprigs fresh rosemary, leaves finely chopped
1 large carrot, peeled and chopped
1 medium-large onion, chopped
4 cloves garlic, chopped
1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced
A few grates nutmeg
1/4 cup Worcestershire sauce
3 cups mushroom stock* or vegetable stock
3 tablespoons butter
2 tablespoons all-purpose flour

VEGETARIAN SHEPHERD'S PIE

Easy Vegetarian Shepherd's Pie

Provided by Aida Mollenkamp

Categories     main-dish

Time 1h55m

Yield 8 Servings

Number Of Ingredients 18



Vegetarian Shepherd's Pie image

Steps:

  • In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strain mushrooms before using, reserving liquid.
  • Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
  • Heat the oven on low broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
  • Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, and herbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
  • Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
  • When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
  • Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Broil until top is golden, about 15 to 20 minutes. Serve.

1 1/2 cups low-sodium mushroom broth
1/3 cup dry red wine
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3/4 ounce dried porcini mushrooms
3 pounds russet potatoes, peeled, and cut into large dice
5 tablespoons unsalted butter
2 pounds cremini mushrooms, stemmed and quartered
Salt and freshly ground black pepper
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
5 medium garlic cloves, finely chopped
1 medium celery root, peeled and small dice
3 medium carrots, peeled and small dice
2 medium parsnips, peeled and small dice
1 tablespoon finely chopped fresh sage leaves
1 tablespoon finely chopped fresh thyme leaves
2/3 cup whole milk

VEGETARIAN SHEPHERD'S PIE (CROCK POT)

Next time you buy sweet potatoes, buy a few extra to make this delicious low fat vegetarian supper. If you prefer a "meat" dish just omit the bulgar and salt, and saute 1 pound of ground beef and add it to crock pot adding it to the crock pot before adding the vegetables to the crock pot. This recipe requires a greased 5 quart (or larger) slow cooker When I made this I only used two parsnips instead of the 4 as in the instructions but huge sweet potatoes. We served this with sourdough bread and I topped mine with low-fat sour cream. I also think this would be a great veggie side dish (skipping the bulgur) to accompany chicken. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories     Savory Pies

Time 10h

Yield 8 serving(s)

Number Of Ingredients 19



Vegetarian Shepherd's Pie (Crock Pot) image

Steps:

  • To make the topping: in a pot of boiling water, cook sweet potatoes until tender (20-30 minutes). Drain; mash potatoes, stir in butter and season with salt and pepper. Set aside.
  • To make the pie: in a bowl combine bulgur and boiling water; set aside for 20 minutes or until water is absorbed. Set aside.
  • Over medium heat, heat oil in a skillet for 30 seconds or so.
  • Add vegetables (onions - parsnips) and cook, stirring until vegetables are softened (6-10 minutes).
  • Stir in garlic, rosemary, salt and pepper, continuing to cook stirring for another minute or so.
  • Stir in mushrooms, tossing to coat.
  • Stir in flour and cook stirring for another minute or so.
  • Stir in broth and tomato paste. Bring mixture to a boil and then transfer to slow cooker.
  • Add bulgur and stir in well.
  • Spread sweet potato topping over mixture.
  • Place a tea towel folded in half over top of stoneware to absorb excess moisture. (I used a paper towel but a tea towel would probably work so much better.).
  • Cover and cook on low for 7-8 hours or on High for 3-4 hours or until vegetables are tender.
  • Sprinkle with Swiss cheese if using, and cover and cook on high for another 15 minutes or until cheese is melted.

Nutrition Facts : Calories 186.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 3.8, Sodium 432.8, Carbohydrate 36, Fiber 7.1, Sugar 6.9, Protein 5

4 sweet potatoes, peeled and sliced
1 tablespoon butter
salt
pepper
1 cup bulgur (see note in description if you prefer a meat-lovers shepherd pie)
2 cups boiling water
1 tablespoon olive oil
2 onions, chopped
4 -5 carrots, peeled and sliced
4 -5 parsnips, peeled and sliced
4 garlic cloves, minced
2 teaspoons rosemary (or 1 tablespoon fresh rosemary minced)
1 teaspoon salt
1/2 teaspoon pepper
8 ounces cremini mushrooms (or 8 ounce regular mushrooms, quartered)
1 tablespoon flour
1 cup vegetable broth
1/4 cup tomato paste
1 cup swiss cheese (optional)

VEGETARIAN SHEPHERD'S PIE

With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Number Of Ingredients 15



Vegetarian Shepherd's Pie image

Steps:

  • Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
  • Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
  • Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
1/2 cup whole milk, warmed

VEGETARIAN SHEPHERD'S PIE

This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.

Provided by Ben S.

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Yield 6

Number Of Ingredients 14



Vegetarian Shepherd's Pie image

Steps:

  • Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
  • Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
  • In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
  • Bake 15 minutes. Brown in broiler. Serve.

Nutrition Facts : Calories 228.7 calories, Carbohydrate 31.4 g, Cholesterol 8.4 mg, Fat 8 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 2.4 g, Sodium 307.4 mg, Sugar 8.3 g

2 tablespoons extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
2 small red or green bell peppers, chopped
3 cups cubed eggplant, with peel
1 (15 ounce) can diced tomatoes
½ cup water
1 ¼ pounds small red potatoes, halved
½ cup fat-free half and half (or milk)
1 cup frozen or fresh peas
½ cup grated Parmesan cheese
1 pinch Salt and freshly ground black pepper to taste

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

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From feelgoodfoodie.net


MEATLESS SHEPHERD’S PIE RECIPE - PILLSBURY.COM
Steps. 1. Spray 3 1/2 - to 4-quart slow cooker with cooking spray. In large bowl, toss burger crumbles and flour until coated. Stir in tomatoes, peas and carrots and dried minced onion. Spoon into slow cooker. 2. Microwave potatoes as directed on package; stir. Spread over vegetable mixture in slow cooker.
From pillsbury.com


VEGETARIAN MEATLESS SHEPHERD'S PIE RECIPE | BON APPéTIT
Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins. October means hearty-eating season has begun. But just because you are ...
From bonappetit.com


VEGAN SHEPHERD'S PIE - LOVING IT VEGAN
Preheat the oven to 390°F (200°C). Add the veggie mince to a pie dish (a square or rectangular dish will also do fine) and smooth down. Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes. Dot with some vegan butter on top and sprinkle with black pepper.
From lovingitvegan.com


SHEPHERD'S PIE GLUTEN AND DAIRY-FREE - A MEAL IN MIND
Add celery and saute for 2 more minutes. Add squash and stir for one more minute. Add the asafetida and nutmeg and stir until fragrant, about 1 minute. Add the ground beef and cook until all pink color is gone. Add the salt and the arrowroot flour and stir until completely mixed. Add the tomato paste and mix in evenly.
From amealinmind.com


VEGAN SHEPHERD'S PIE - COMFORT FOOD - DELICIOUS EVERYDAY
Cook, drain, and mash potatoes. Add oil and veggies to a skillet and cook to soften them up. Add lentils, peas, beans, spices, sauces, and simmer for 2–3 minutes. Whisk in cornstarch slurry to thicken, add stock, and bring to a boil. Pour filling into casserole dish, top with potatoes, and cook until golden brown.
From deliciouseveryday.com


VEGETARIAN SHEPHERD'S PIE - TORI AVEY
Instructions. Preheat oven to 375 degrees F. Place the peeled potatoes in a pot along with one whole peeled garlic clove. Cover the potatoes with plenty of water. Bring to a boil on the stovetop, then reduce heat to medium to the potatoes continue to simmer. Let the potatoes cooks for 25-30 minutes till fork tender.
From toriavey.com


MEATLESS SHEPHERD'S PIE - MEATLESS FARM USA
Preparation. Add the potatoes to a large pot of water, cover, and bring to a boil over high heat. Once boiling, reduce to medium-low, remove the lid, and simmer until potatoes are tender, about 12 minutes. Drain potatoes in a colander, then return to the pot and add butter, creamer, salt, and pepper. Mash until no large lumps remain.
From meatlessfarm.com


EASY VEGETARIAN SHEPHERD'S PIE RECIPE - THE SPRUCE EATS
Save Recipe. This easy vegetarian shepherd’s pie recipe makes a great dish for vegetarians and a lighter meatless alternative for carnivores. The dish bursts with goodness in the form of beans, vegetables, and herbs and a delicious sweet potato topping, which also makes it lower in carbs. What is not to like.
From thespruceeats.com


MY ULTIMATE VEGETARIAN SHEPHERD'S PIE - JEN ELIZABETH'S JOURNALS
Add 2 cloves minced garlic, onion, carrots, and parsnips, and cook until softened, about 7-9 minutes. Add mushrooms, thyme, cinnamon and tomato paste, and season with salt and pepper. Stir until well combined. Add red wine and cook until liquid has reduced, about 2 minutes. Add black beans and corn, stir until well combined, and season to taste ...
From jenelizabethsjournals.com


VEGETARIAN SHEPHERD’S PIE | RICARDO
Drain. Return the potatoes to the pot. With a potato masher, mash the potatoes with the milk and butter until smooth. Add the cheese and egg. Mix vigorously with a wooden spoon. Season with salt and pepper. Cover and set aside. With the rack …
From ricardocuisine.com


SHEPHERD'S PIE - MEATLESS FARM USA
Ingredients: 1 pack The Meatless Farm Ground; 1 -2 tbsp olive oil; 1 medium onion, finely chopped; 2 carrots, finely chopped; 2 garlic cloves, crushed
From meatlessfarm.com


VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4–5 minutes, or until beginning to soften. Add the carrots, mushrooms and garlic and continue to ...
From bbc.co.uk


EASY MEAT LOVERS SHEPHERD'S PIE - THE RECIPE REBEL
Spread the potato mixture over the top of the meat in the skillet or dutch oven and bake for 20-30 minutes at 350ºF. Top with cheese and broil for another 1-2 minutes until it’s melted and starting to brown. Meat Lovers Shepherd’s Pie ingredients. Cook filling for Shepherd’s Pie. Cook and mash potatoes.
From thereciperebel.com


VEGETARIAN SHEPHERD'S PIE - CRUNCHY CREAMY SWEET
Start by heating up a large skillet. Add olive oil and heat up. Add chopped onion, carrots and celery. Cook until onion is translucent and carrots are tender, about 5 minutes. Stir often. Add sliced mushrooms and garlic and saute until fragrant. In a measuring cup, whisk together vegetable stock and cornstarch.
From crunchycreamysweet.com


MEATLESS LENTIL SHEPHERD'S PIE | WIC WORKS RESOURCE SYSTEM
Wash hands and then rinse celery before getting started. Preheat oven to 375 degrees. In a medium pot, heat the oil over medium heat. Once hot, add the celery, onion, and garlic. Cook for 2-3 minutes or until softened. Next, add the lentils, flour, and tomato paste. Cook for 3-4 minutes, continuously stirring until the flour begins to brown.
From wicworks.fns.usda.gov


EASY VEGETARIAN SHEPHERD'S PIE - HEALTHY FITNESS MEALS
Place the potatoes in a large soup pot and fill with water just enough to cover. Bring to a boil and cook until tender, then drain. Add in the yogurt, salt and pepper and mash to your liking. Heat the oil in a large non-stick skillet. Sauté the onions, garlic and carrots over medium heat for 3-4 minutes.
From healthyfitnessmeals.com


MEATLESS SHEPHERD'S PIE RECIPE - QUORN
Method. Preheat the oven to 350F. Boil the potatoes and parsnip in water until tender. Drain and mash until smooth with the milk, season with salt and black pepper. Set aside. Heat the oil in a large skillet and saute the onion and carrot for 4-5 minutes until softened. Add the Quorn Meatless Grounds, frozen peas, vegetable broth, vegetarian ...
From quorn.us


VEGAN SHEPHERD'S PIE - FOOD WITH FEELING
Pre-heat the oven to 400 degrees F. Place the potatoes in a large pot and cover with cold water and sprinkle in a teaspoon of salt. Bring the water to a boil, reduce to a simmer, and cook until the potatoes are fork tender (about 20 minutes). In a large skillet, melt 2 tablespoons of the butter over medium heat.
From foodwithfeeling.com


VEGAN SHEPHERD'S PIE - MEATLESS MONDAY
Preheat oven to 400 F. In a large oven-proof skillet, heat olive oil until shimmering over medium heat. Add the onions and cook for 2 minutes. Add the garlic and cook for a minute longer. Add the mushrooms, season all with salt & pepper, and cook for 2 more minutes. Stir the flour, parsley, thyme, and rosemary into the mushroom mixture until ...
From mondaycampaigns.org


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