VEGAN SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, onion, celery, carrots, mushrooms, corn, fresh parsley, tomato paste, dried thyme, dried sage, pepper, salt, vegetable broth, flour, potatoes, vegan butter, soy milk, salt, pepper
Provided by Merle O'Neal
Categories Lunch
Yield 5 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 220ºC (425ºF).
- In a medium-large pot, over medium heat, combine oil, garlic, and onions. Cook for one minute, until onions start to soften.
- Add celery and carrots, stir until onions are translucent.
- Add mushrooms, corn, parsley, tomato paste, thyme, sage, salt, and pepper until well mixed.
- Add veggie stock in half-cup (120 ml) increments, allowing it to come to a simmer before adding more.
- Add flour, then mix. Continue mixing until the mixture thickens.
- Once thick, remove from heat and pour into a pie dish.
- Add potatoes to a large pot and cover with lightly salted water. Set over medium-high heat and bring to a boil. Cook until potatoes have softened and are fork-tender.
- Remove from heat and drain.
- Mash potatoes then add butter, milk, salt, and pepper.
- Spoon potato mixture over the top of the veggies in the pie dish, and smooth so that it is evenly spread.
- Optional: Using a butter knife or a long, thin spatula. press into potato surface every inch (2 ½cm) to create a beautiful, undulating presentation.
- Bake pie for 20-25 minutes.
- Allow to cool for five minutes then serve.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 6 grams, Sugar 12 grams
TRADITIONAL STYLE VEGAN SHEPHERD'S PIE
This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!
Provided by VeggieChefLaura
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
- Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
- Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
- Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
- Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
- Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 64.5 g, Fat 24.4 g, Fiber 6.6 g, Protein 20.2 g, SaturatedFat 3.6 g, Sodium 1316.9 mg, Sugar 8.2 g
VEGAN SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: russet potatoes, carrots, celery, yellow onion, chopped mushrooms, flour, fresh thyme, fresh sage, garlic, vegetable broth, red wine, salt, pepper, soy milk, vegan butter, tomato paste
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Peel, chop, and boil the potatoes for 10-15 minutes until soft.
- Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
- Add the mushrooms, and cook until the edges begin to darken. Add the garlic, and season with salt and pepper.
- Add the tomato paste, flour, thyme, and sage.
- Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
- Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
- Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
- Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 61 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, Sugar 9 grams
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.
VEGAN SHEPHERD'S PIE
Yummy vegan shepherd's pie, a Southern favorite!
Provided by riccarooroo
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 58m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat; grease with olive oil spray. Add mushrooms and onion; saute until soft, about 5 minutes. Add diced tomatoes, gravy, and frozen vegetables. Bring to a boil. Reduce heat to low and cook until flavors blend, 8 to 10 minutes.
- Melt vegan margarine in a saucepan over medium heat. Add water and garlic powder; bring to a boil. Remove from heat. Add rice milk and stir in mashed potatoes and egg substitute.
- Spoon mushroom mixture into an ungreased 8-inch glass baking dish. Spread potato mixture on top.
- Bake in the preheated oven until top is golden brown, about 20 minutes.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 51.1 g, Fat 8.1 g, Fiber 7.9 g, Protein 10.3 g, SaturatedFat 1.8 g, Sodium 714 mg, Sugar 6 g
VEGAN SHEPHERD'S PIE - GARDNER'S PIE?
I guess we can't really call it shepherd's pie because no sheep are involved! This is a delicious wintery vegan meal. You can use any combination of veggies, I wrote the recipe based on what my family likes best.
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 190°C.
- Skin the potatoes if you like - I usually don't. Cut them into chunks and boil until they are ready for mashing - about 20 minutes. Mash them with the veggie broth and margarine until they have a good stiff consistency - you don't want them gluey.
- In a large pan or wok - I always use the wok - cook the onion about 4 minutes. Add the cumin and garlic and cook an additional minute. Add all the remaining fresh veggies and sauté for about five minutes.
- Add in the frozen veggies, the canned tomatoes and the salt. Stir to mix thoroughly and cook another 2 or 3 minutes.
- Pour the veggie mixture into a large baking pan - I use 9x13 inches. Carefully cover the top with the mashed potatoes.
- Bake for about 30 minutes until the potatoes just start to brown.
Nutrition Facts : Calories 226.8, Fat 4.7, SaturatedFat 0.8, Sodium 294, Carbohydrate 42.9, Fiber 7.3, Sugar 6.1, Protein 6.7
DELICIOUS VEGAN SHEPHERDS PIE
I used to make the most comforting delicious shepherds pie using ground turkey. My husband chose to be vegetarian almost 2 years ago and we have been eating mostly vegetarian in our home ever since. I missed making shepherds pie, so I decided to substitute lentils for the meat and this came out so good I just had to share!
Provided by StrikingEyes00
Categories Savory Pies
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Prepare a pie plate with the pie crust.
- Put potatoes in a large pot and cover with water, bring to a boil and cook until tender.
- While potatoes are cooking, heat olive oil in a large pan.
- Cook onion, carrots, and garlic together for 5-10 minutes or until soft.
- Add lentils, tomato sauce, parsley, thyme, salt and pepper and turn heat to low, cover, and let simmer for 10 minutes.
- When potatoes are tender, drain and mash adding the rice milk, earths balance, garlic powder, chives, salt and pepper until smooth.
- Fill the pie plate with lentils and top with mashed potatoes.
- Cook for 30 minutes or until pie crust is cooked.
Nutrition Facts : Calories 316.3, Fat 5.2, SaturatedFat 0.8, Sodium 416.2, Carbohydrate 57.7, Fiber 13.1, Sugar 8.6, Protein 12.7
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