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
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
I got this recipe from an episode of Good Eats. It of course wasn't vegan, so I made it vegan and made a couple adjustments to the measurements. I must say, this dish was so amazing that I ended up dreaming about it! The fresh herbs, the sauce, the fluffy potatoes... it's heaven in a baking dish. Thank you Alton Brown! (and btw, regular Worcestershire sauce is not vegan, but you can find vegan sauce at specialty stores. I used The Wizard's Organic Original Vegan Worcestershire Sauce. Also, Mornistar's crumbles are no longer vegan, so use Boca or equal amounts of seitan pulsed in a food processor.)
Provided by tendollarwine
Categories Savory Pies
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with the salt, pepper, soy milk and margarine. Taste and add more seasonings or margarine if needed.
- While the potatoes are cooking, prepare your filling ingredients and preheat the oven to 400°F.
- Heat the oil in a large pan over medium heat. Add the onions and carrots and cook for 3-4 minutes, until they begin to soften and the colors become more vibrant.
- Add the garlic and stir until fragrant, 1-2 minutes.
- Add the crumbles and stir until defrosted and they begin to brown. Sprinkle with flour, salt and pepper and stir until evenly distributed. Whisk together the tomato paste and the vegetable broth and add to the pan along with the Worcestershire sauce and fresh herbs. Stir well, cover, and turn down the heat. Let simmer for 10-12 minutes until the sauce has thickened.
- Pour the filling mixture into an 11x7 glass baking dish. Drain the peas and corn and add to the pan. Mix well to combine and smooth out.
- Using a rubber spatula, dollop the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. Bake on the middle oven rack for 25 minutes, until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.
Nutrition Facts : Calories 224.5, Fat 6.4, SaturatedFat 0.6, Sodium 185, Carbohydrate 37.8, Fiber 6.6, Sugar 7.7, Protein 6.9
EASY VEGAN SHEPHERD'S PIE
Make and share this Easy Vegan Shepherd's Pie recipe from Food.com.
Provided by Mrs.Muffins
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Boil potatoes for 20 minutes or until fork tender. Drain and mash with milk and butter.
- In a bowl, mix crumbles, gravy, peas and carrots, and spices.
- Pour into a 13 x 9 casserole. Top with potatoes, spreading them to the edges of the pan.
- Bake 30-40 minutes or until potatoes are a light golden on top.
- Enjoy!
Nutrition Facts : Calories 510, Fat 8.4, SaturatedFat 1.1, Sodium 1573.7, Carbohydrate 85.3, Fiber 15.5, Sugar 4.1, Protein 27.8
VEGAN SHEPHERD'S PIE
A warming vegan supper with porcini mushrooms, leeks, carrots, and butternut squash, topped with crispy potatoes. It's low calorie, low fat, and perfect for when the nights draw in
Provided by John Torode
Categories Dinner, Main course, Supper
Time 1h50m
Yield Serves 8 (makes eight individual or two large pies)
Number Of Ingredients 21
Steps:
- Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
- Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the mushrooms, leeks , onions, carrots and the stock cube and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
- Add the garlic, tomato purée, paprika, squash and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
- Tip in the chickpeas along with the water in the can and reserved mushroom stock. Add the peas and spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
- Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
- Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins. Best served with tomato ketchup - as all great shepherd's pies are.
Nutrition Facts : Calories 348 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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