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VEGETARIAN SHEPHERD'S PIE

After creating (and devouring) my Slow cooking utensil Mashed Potatoes last week, i used to be very desire some shepherd’s pie. But, thanks to the strict budget I’m operating with, i made a decision to create a eater shepherd’s Pie. This heat and comforting dish remains filled with deep and wealthy flavor, even while not the meat, and that i love all the colour and texture that the vegetable opus brings to the plate.

VEGETARIAN SHEPHERD'S PIE

To make up for the meat I created absolute to use many vegetables, as well as mushrooms, that provides a nice “meaty” umami flavor. I conjointly value-added in an exceedingly cup of steamed lentils for bulk and further macromolecule. Lentils area unit nice as a result of they cook super quick, have alittle form, and a light flavor that helps them mix rather well into recipes. I typically use them half and half with meat to stretch my greenback, however that very same technique conjointly works well with vegetables. If you’re not an admirer of lentils, no worries. you'll simply leave them out and you’ll still have a delicious and hearty straight vegetable filling for your eater shepherd’s pie.

I created a second slightly smaller batch of my Slow cooking utensil Mashed Potatoes to prime the pie, however you'll use any variety of mashed potatoes you prefer (make absolute to use vegetable broth in your mashed potatoes to stay this direction vegetarian). as a result of the filling for the eater shepherd’s pie is slightly longer overwhelming, taking a brief cut on the potato topping could be a great way to avoid wasting your time and energy. you'll even create them the day ahead (like I did). simply make sure to heat them up before attempting to unfold them onto the pie as a result of cold mashed potatoes don’t precisely “spread.” LOL

VEGETARIAN SHEPHERD'S PIE



INGREDIENTS


  • 1 cup cooked lentils (optional)
  • 2 cloves garlic
  • 1 yellow onion
  • 1 Tbsp olive oil
  • 3 carrots
  • 2 stalks celery
  • 8 oz. button mushrooms
  • 3/4 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Freshly cracked pepper
  • 1 Tbsp tomato paste
  • 1 Tbsp flour
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 4 cups mashed potatoes

INSTRUCTIONS


  1. Mince the garlic and dice the onion. Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (3-5 minutes).
  2. While the onions and garlic are cooking, peel and dice the carrots, dice the celery, and slice the mushrooms. Once the onions are soft, add the carrots and celery to the skillet and continue to sauté until the celery begins to soften slightly (5 minutes).
  3. Finally, add the mushrooms, salt, thyme, smoked paprika, and freshly cracked pepper to the skillet. Continue to sauté until the mushrooms have fully softened (3-5 minutes). Add the tomato paste and flour to the skillet. Stir and cook the vegetables with the flour and tomato paste until the vegetables are coated and the pasty mixture begins to coat the bottom of the skillet (about 2 minutes).
  4. Add the vegetable broth to the skillet, stirring to dissolve the flour and tomato paste from the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will become slightly thicker. Stir in the cooked lentils and frozen peas, and allow to mixture to heat through.
  5. Preheat the oven to 400ºF. Pour the vegetable mixture into a casserole dish, or use your skillet if it is oven safe. Spread the mashed potatoes out over the surface of the vegetables and gravy. Use your spoon to make a decorative pattern in the mashed potatoes, if desired.
  6. Bake the shepherd's pie in the fully preheated oven for 15 minutes, or until everything is heated through. To achieve a browned surface on the mashed potatoes (optional), turn on the oven's broiler (and place the pie under it, if not already), and watch closely until the top has browned to your liking.

Recipe From : Budget Bytes

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