Recipe of Speedy Shepherd's Pie (Vegetarian/Vegan /Low Carb)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, shepherd's pie (vegetarian/vegan /low carb). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Shepherd's Pie (Vegetarian/Vegan /Low Carb) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Shepherd's Pie (Vegetarian/Vegan /Low Carb) is something that I have loved my entire life.

To begin with this 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 can achieve that.

The ingredients needed to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):

1. Prepare Equipment
2. Take Pans
3. Take Baking Tray (I think mine was approx 20cm x 20cm)
4. Make ready Food Pocessor (I used my trusty Nutribullet)
5. Make ready Oven
6. Get Produce
7. Get Celery Sticks (finely chopped)
8. Prepare Carrots (finely chopped)
9. Get Leek (finely chopped)
10. Take Mushrooms (some sliced, some finely chopped)
11. Take Medium Onion (finely chopped)
12. Make ready Garlic Clove (finely chopped)
13. Make ready fresh Parsley (finely chopped)
14. Make ready Thyme (leave whole)
15. Take Cauliflower (processed) - for the topping
16. Take Others
17. Take tab Dried Mix Herbs (or Pizza herbs)
18. Take Tomato Paste
19. Prepare Paprika
20. Get salt (2 for filling, 1 for topping)
21. Prepare Pepper (1 for filling, 2/2 for topping)
22. Prepare Rice Flour (mixed in with 1/2 cup cold water)
23. Make ready Water
24. Take Almond Milk (for the topping)
25. Make ready butter (for the topping - I used a dairy free version)
26. Get Parmesan (for the topping - I used a Vegan Parmesan)
27. Prepare lentils (drained and rinsed)
28. Get Olive Oil

Steps to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):

1. 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)
2. Place 1tbs Olive oil in a pan, add the onion and saute for 5mins.
3. 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)
4. 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.
5. Add the lentils and 1 1/2 cups Water and stir. Bring to the boil, turn down to simmer for approx 10mins
6. 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
7. 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.
8. Spread the Cauliflower Mash over the top of the filling, sprinkle the last tablespoon of Parmesan over the top and bake for 30mins.
9. 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. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!