Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shepherd's pie (vegetarian/vegan /low carb). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Shepherd's Pie (Vegetarian/Vegan /Low Carb) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Shepherd's Pie (Vegetarian/Vegan /Low Carb) is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have shepherd's pie (vegetarian/vegan /low carb) using 28 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):
- Take Equipment
- Get 2 Pans
- Get 1 Baking Tray (I think mine was approx 20cm x 20cm)
- Prepare 1 Food Pocessor (I used my trusty Nutribullet)
- Take Oven
- Prepare Produce
- Make ready 1 Celery Sticks (finely chopped)
- Get 1 Carrots (finely chopped)
- Take 1/2-1 Leek (finely chopped)
- Get 200 gms Mushrooms (some sliced, some finely chopped)
- Take 1/2 Medium Onion (finely chopped)
- Take 2 Garlic Clove (finely chopped)
- Prepare 1 tbs fresh Parsley (finely chopped)
- Make ready 3 sprigs Thyme (leave whole)
- Take 1 head Cauliflower (processed) - for the topping
- Take Others
- Get 1 1/2 tab Dried Mix Herbs (or Pizza herbs)
- Take 1 tbs Tomato Paste
- Take 1 tsp Paprika
- Make ready 3 tsp salt (2 for filling, 1 for topping)
- Make ready 1 1/2 tsp Pepper (1 for filling, 2/2 for topping)
- Make ready 1 tbs Rice Flour (mixed in with 1/2 cup cold water)
- Get 1 1/2 cups Water
- Prepare 2 Cups Almond Milk (for the topping)
- Prepare 1 tbs butter (for the topping - I used a dairy free version)
- Prepare 3 tbs Parmesan (for the topping - I used a Vegan Parmesan)
- Prepare 1 Can lentils (drained and rinsed)
- Get 2 tbs 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 is going to wrap this up for this exceptional food shepherd's pie (vegetarian/vegan /low carb) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
