VEGAN SHEPHERD'S PIE
Whether you are sticking to meatless Mondays or eat plant-based every day, this vegan version of shepherd's pie will satisfy any cravings for that warming winter classic. It looks just like the meat version and tastes just as good. We streamlined the process (including using frozen peas and carrots and baking the pie in the same skillet used to cook the vegetables) to make the dish as accessible and weeknight-friendly as possible. Note that although a food processor chops the mushrooms really fast, you can use a knife, if you prefer.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
- Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
- Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.
SKILLET GARDENER'S PIE - VEGAN
UPDATED: I am sorry for the confusion. My DH found this recipe and posted as a favor to me. He was supposed to leave it as a private recipe, but it is too confusing I guess. We found this for a friend that was fasting from all animal products. From the vegan blog site http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html "I used kidney beans here because I like their flavor and texture in this dish. But feel free to substitute about 1- 1/2 cups of any cooked beans or lentils. Or, if faux meats are your thing, rehydrate some TVP, crumble up a couple of Boca burgers, or chop up some seitan and use it instead".
Provided by LilPinkieJ
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Scrub the potatoes and cut them into cubes. (I leave mine unpeeled, but if you want you can peel them before dicing.) Place potatoes in a large pot and cover with water. Bring to a boil and simmer until potatoes are tender. Reserve a cup of their cooking water, if possible, and drain. Place in a large bowl, add the soymilk, and mash until smooth, adding a little of the potato-cooking water if they seem too dry. Add salt and freshly ground pepper to taste and set aside in a warm place.
- While the potatoes are cooking, make the "pie" filling. Spray a large non-stick or cast iron skillet with canola oil. Heat it on a medium-high burner and add the onions. Sauté until onions are translucent. Add the garlic, carrots, celery, and mushrooms, and sauté for 3 more minutes.
- Add the vegetable broth, kidney beans, green beans, and herbs. Simmer on medium heat for 20 minutes and all vegetables are tender. Add salt and pepper to taste (I added a little hickory smoke salt). There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it's completely wilted. Mix the corn starch with the water until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.
- Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.
- http://blog.fatfreevegan.com/2008/05/skillet-gardeners-pie.html.
Nutrition Facts : Calories 256.1, Fat 1.3, SaturatedFat 0.3, Sodium 280.7, Carbohydrate 53.3, Fiber 9.8, Sugar 7.8, Protein 10.2
SKILLET VEGETABLE POTPIE
Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.
Provided by Hetty McKinnon
Categories dinner, weeknight, pies and tarts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
- Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
- On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
- Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.
GARDENER'S PIE
I got this recipe out of the guidebook supplied in the 'Quick Cleanse 15 day detox'. This is like a vegetarian shepherds pie. I usually make it without the mushrooms (don't like them) and add some zucchini or whatever is on hand. I also tend to use red lentils because they don't need to be soaked. Prep time does not include time taken for soaking the lentils.
Provided by Sazza
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Soak the lentils for 2 hours or overnight, drain and rinse.
- Add fresh water and bring to the boil in a large saucepan with the onion powder.
- Simmer 15 minutes or until tender. Drain.
- Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes.
- Add remaining vegetables and saute a further 5 minutes.
- Add lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
- Stir over heat until combined and simmer 5 minutes. Mixture should be fairly thick.
- Turn into a 5cm deep dish, top with mashed potato.
- If you're not a strict vegetarian sprinkle some grated cheese on top.
- Mark attractively with a fork and brown in a hot oven 15 minutes.
- Serve with side salad or vegetables.
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