Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, shepherd's pie (vegetarian/vegan /low carb). It is one of my favorites. This time, I am going to 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 popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Shepherd's Pie (Vegetarian/Vegan /Low Carb) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):
- Make ready Equipment
- Take Pans
- Prepare Baking Tray (I think mine was approx 20cm x 20cm)
- Take Food Pocessor (I used my trusty Nutribullet)
- Make ready Oven
- Take Produce
- Take Celery Sticks (finely chopped)
- Get Carrots (finely chopped)
- Get Leek (finely chopped)
- Take Mushrooms (some sliced, some finely chopped)
- Make ready Medium Onion (finely chopped)
- Get Garlic Clove (finely chopped)
- Prepare fresh Parsley (finely chopped)
- Make ready Thyme (leave whole)
- Get Cauliflower (processed) - for the topping
- Get Others
- Take tab Dried Mix Herbs (or Pizza herbs)
- Take Tomato Paste
- Make ready Paprika
- Prepare salt (2 for filling, 1 for topping)
- Make ready Pepper (1 for filling, 2/2 for topping)
- Make ready Rice Flour (mixed in with 1/2 cup cold water)
- Get Water
- Make ready Almond Milk (for the topping)
- Get butter (for the topping - I used a dairy free version)
- Prepare Parmesan (for the topping - I used a Vegan Parmesan)
- Prepare lentils (drained and rinsed)
- Make ready Olive Oil
Instructions 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’s going to wrap it up with this exceptional food shepherd's pie (vegetarian/vegan /low carb) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
