Vegetarian shepherds pie recipes
Our top 3 of 3 Vegetarian shepherds pie recipes
- 1 Large Red Onion
- 1 Tbsp Olive Oil
- 2 Carrots Peeled and Chopped
- 1 Green Pepper Sliced
- 2 Tbsp Fresh Rosemary Chopped
- 1 Tin Chopped Tomatoes
- 1 Tin Mixed Beans
- 900g Sweet Potatoes Peeled and Chopped
- 80g Mature Cheddar Cheese
- 200ml Red Wine (Vegetarian)
- 1. Preheat the oven to 180°C, gas mark 4.
- 2. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and pepper, and cook for a further 2-3 minutes, stirring occasionally.
- 2. Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the tomatoes and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish.
- 3. Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven.
- 4. Cook for 20 minutes until golden and bubbling. Serve with your Dad's favourite vegetables.
- 680g Potatoes for mashing
- 85g Butter or margarine or butter
- 1-2 Tablespoons Milk
- 1 Large Onion
- 300g Bag of Quorn (or equivalent) Mince
- 2 Tablespoons Soy Sauce
- 430ml Vegetable Stock
- 1 Diced Carrot
- Preheat the onion to 400F/ 200C (Gas Mark 6).
- Chop the potatoes and boil them. Add to a bowl with 2oz/ 55g of butter and enough milk to give a good consistency. Add salt and pepper if desired. Put this to one side.
- Melt the remaining butter in a frying pan (or use vegetable oil) and saute the onion and carrot until soft. Add the mince, soy sauce and vegetable stock.
- Cook until thickened. I also like to add salt and a lot of ground pepper.
- If you have trouble with the mixture thickening I like to add a few vegetable gravy granules.
- Pour the mixture in an oven ready baking dish and cover with the mashed potatoes.
- Bake for approximately 30 minutes until the tops of the potatoes are golden brown.
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- 3 large Sweet potatoes
- 1 medium Onion, chopped
- 2 large Carrots, diced (approx 1cm)
- 4 stalks Celery, diced (similar to carrot)
- 1 large Leek (sliced)
- 2 X 400g tins Plum tomatoes (whole or chopped, with juice)
- 1 tbsp Olive oil (not your best one)
- 2 tsp Tabasco
- 2 tsp Balsamic vinegar
- ½ tsp Paprika
- 2 Bay leaves (fresh or dried)
- 1 - 2 sprigs Fresh rosemary
- Handful Fresh flatleaf parsley, roughly chopped
- 100 ml Red wine
- 250 g Puy / Green lentils (dry weight)
- Salt and pepper To season, to your taste
- Rinse the lentils, then cover with water and bring to the boil, and simmer for 18 - 20 minutes, until just softened, but still with a little bite.
- Peel the sweet potatoes and chop into small pieces, or thin slices. Steam or boil until soft (about 10 - 15 minutes).
- Heat the olive oil in a large frying pan over a medium heat and gently fry the chopped onion, celery, leeks and carrots for 5 minutes, until just starting to soften (I put a lid on to help soften without burning. (If you like, you can add a chopped clove of garlic also).
- Add the tinned tomatoes, tabasco, balsamic vinegar, bay leaves, rosemary, parsley and red wine and season to taste with salt and freshly ground black pepper. Bring to the boil then reduce the heat and simmer for 4-5 minutes. Meanwhile, mash the sweet potato (you don't need to add anything to it, and this keeps the dish extra healthy too, but if you like, you could add butter / pepper, and even some grated cheese).
- Stir the lentils into the tomato sauce. Remove the bay leaves and rosemary, then spoon into a pie dish (or 4 individual pie pots) and top with the mashed sweet potato. Place the dish onto a baking sheet (to catch any sauce that bubbles over) and bake for 25 minutes.
- Serve piping hot with peas / broccoli.