Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shepherd's pie (vegetarian/vegan /low carb). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shepherd's Pie (Vegetarian/Vegan /Low Carb) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Shepherd's Pie (Vegetarian/Vegan /Low Carb) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have shepherd's pie (vegetarian/vegan /low carb) using 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):
- Make ready Equipment
- Take 2 Pans
- Prepare 1 Baking Tray (I think mine was approx 20cm x 20cm)
- Take 1 Food Pocessor (I used my trusty Nutribullet)
- Take Oven
- Take Produce
- Take 1 Celery Sticks (finely chopped)
- Take 1 Carrots (finely chopped)
- Take 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)
- Take 1 tbs fresh Parsley (finely chopped)
- Prepare 3 sprigs Thyme (leave whole)
- Take 1 head Cauliflower (processed) - for the topping
- Get Others
- Make ready 1 1/2 tab Dried Mix Herbs (or Pizza herbs)
- Make ready 1 tbs Tomato Paste
- Prepare 1 tsp Paprika
- Get 3 tsp salt (2 for filling, 1 for topping)
- Take 1 1/2 tsp Pepper (1 for filling, 2/2 for topping)
- Take 1 tbs Rice Flour (mixed in with 1/2 cup cold water)
- Prepare 1 1/2 cups Water
- Get 2 Cups Almond Milk (for the topping)
- Take 1 tbs butter (for the topping - I used a dairy free version)
- Make ready 3 tbs Parmesan (for the topping - I used a Vegan Parmesan)
- Prepare 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 this up with this special food shepherd's pie (vegetarian/vegan /low carb) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
