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
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.
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
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
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
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.
MUSHROOM SHEPHERD'S PIE
It sounds silly, but the one thing I miss most in meatless meals is, well, the meat. That is, except in this mushroom shepherd's pie. It's a hearty vegetarian dish, and I guarantee you won't miss the meat either. -Glen Warren, Keswick, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 24
Steps:
- Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside., In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until wine is almost evaporated. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half., In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper., Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley.
Nutrition Facts : Calories 354 calories, Fat 22g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 11g protein.
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
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
VEGETARIAN SHEPHERD'S PIE
Provided by Melissa Roberts
Categories Soup/Stew Milk/Cream Mushroom Onion Potato Christmas Thanksgiving Vegetarian Dinner Leek Root Vegetable Carrot Parsnip Red Wine Christmas Eve Butter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make stew:
- Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
- Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
- Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
- Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
- Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
- While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
- Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
- Remove from heat and stir in parsley.
- Make topping while stew simmers:
- Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
- Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
- Finish pie:
- Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
- Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.
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
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.
VEGETARIAN SHEPHERD'S PIE II
This was our first vegetarian recipe and has withstood the test of time, now one of our staple recipes.
Provided by souliere
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.
- Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
- Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
- Bake in preheated oven until lightly browned on top, about 30 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 29.8 g, Fat 5.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 147.1 mg, Sugar 2.8 g
VEGETARIAN MUSHROOM SHEPHERD'S PIE - WITH VEGAN VERSION
This dish is an absolutely must-try for all of you vegans/vegetarians who sometimes miss the taste of meat.
Provided by gourmandelle
Categories Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
- Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
- Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
- * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
- Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
- Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
- Don't serve immediately. Let it cool for at least half an hour.
- *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.
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4.3/5 (13)Total Time 1 hrCategory Main CourseCalories 218 per serving
- Add the potatoes to a pot of boiling water with a pinch of salt and cook for 10-15 minutes until soft.
- Heat a little oil in a large pot and add the carrots, leek and onion and cook for a couple of minutes until softened then add the mushrooms and garlic and cook for a few minutes longer.
- Add the tomato puree, flour and thyme followed by the stock and wine. Bring to a simmer and cook for about 10 minutes until the sauce is thickened.
- In the meantime mash the potatoes with milk and butter and a sprinkling of salt and pepper until the texture is to your liking. I would try not to go too sloppy here so that it doesn't mix with the sauce when you top the pie.
VEGETARIAN MUSHROOM SHEPHERD'S PIE | GOURMANDELLE
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Cuisine EnglishTotal Time 50 minsCategory Main DishesCalories 90 per serving
- Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
- Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
- Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Sauté for 10 minutes.
- * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
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