Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, shepherd's pie (vegetarian/vegan /low carb). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Shepherd's Pie (Vegetarian/Vegan /Low Carb) is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Shepherd's Pie (Vegetarian/Vegan /Low Carb) is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook shepherd's pie (vegetarian/vegan /low carb) using 28 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):
- Take Equipment
- Prepare 2 Pans
- Prepare 1 Baking Tray (I think mine was approx 20cm x 20cm)
- Prepare 1 Food Pocessor (I used my trusty Nutribullet)
- Prepare Oven
- Take Produce
- Prepare 1 Celery Sticks (finely chopped)
- Get 1 Carrots (finely chopped)
- Make ready 1/2-1 Leek (finely chopped)
- Prepare 200 gms Mushrooms (some sliced, some finely chopped)
- Prepare 1/2 Medium Onion (finely chopped)
- Take 2 Garlic Clove (finely chopped)
- Get 1 tbs fresh Parsley (finely chopped)
- Make ready 3 sprigs Thyme (leave whole)
- Take 1 head Cauliflower (processed) - for the topping
- Make ready Others
- Get 1 1/2 tab Dried Mix Herbs (or Pizza herbs)
- Take 1 tbs Tomato Paste
- Make ready 1 tsp Paprika
- Prepare 3 tsp salt (2 for filling, 1 for topping)
- Get 1 1/2 tsp Pepper (1 for filling, 2/2 for topping)
- Prepare 1 tbs Rice Flour (mixed in with 1/2 cup cold water)
- Take 1 1/2 cups Water
- Take 2 Cups Almond Milk (for the topping)
- Take 1 tbs butter (for the topping - I used a dairy free version)
- Take 3 tbs Parmesan (for the topping - I used a Vegan Parmesan)
- Get 1 Can lentils (drained and rinsed)
- Make ready 2 tbs Olive Oil
Steps to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):
- Preheat Oven to 180 degrees Celsius. Prepare vegetables as per ingredients instructions (pic doesn't show the Cauliflower once put in the food processor or the rice flour mixture)
- Place 1tbs Olive oil in a pan, add the onion and saute for 5mins.
- While the onion sautes, in the other pan, add the processed Cauliflower, 2 cups almond milk, 1 tsp salt and 1/2 tsp pepper to the other pan. Place lid on pan and leave to simmer covered (I didn't take any pics, sorry). This will cook down for approx 15 - 20mins cooking (or until softened)
- Back to the filling pan, Add the other tbs olive oil and then leek and garlic and saute for a further 3 minutes. Then add the Mushrooms, carrot, celery, parsley, tomato paste, thyme, mixed herbs, paprika, 2 tsp salt & 1 tsp pepper and stir.
- Add the lentils and 1 1/2 cups Water and stir. Bring to the boil, turn down to simmer for approx 10mins
- Just before the filling is ready, add the rice flour water mixture and cook for a minute or so and place the filling mixture into the baking tray
- For the topping, place the cooked down Cauliflower mixture in a Food processor (I used a Nutribullet), with the butter and 2tbs Parmesan and blitz until smooth.
- Spread the Cauliflower Mash over the top of the filling, sprinkle the last tablespoon of Parmesan over the top and bake for 30mins.
- Once finished, serve. You can leave in the oven for longer for a browner top. I was too hungry to wait and it was great anyway (although doesn't make for the prettiest of pics 😂)
So that is going to wrap it up with this exceptional food shepherd's pie (vegetarian/vegan /low carb) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
