Shepherd's Pie

[Guest guest]

I posted some of these on another list for someone who requested Shepherd's Pie

recipes. I thought that I'd post them here too, but I added one and deleted one

that I got from this list. I have only tried the Lentil Shepherd's Pie, and it

is *really* good!

 

* Exported from MasterCook *

 

Lentil Shepherd's Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

3/4 cup onion -- chopped

2 cloves garlic -- minced

2 tablespoons flour

1 1/3 cups vegetable broth

1/4 tablespoon dried thyme

salt & pepper to taste

2 cups lentils -- cooked

1 10 oz. pkg frozen mixed vegetables

(or 1 can of Veg-All, drained)

2 cups mashed potatoes (homemade or instant)

 

Preheat oven o 375 degrees. Grease a round casserole dish.

In a saucepan, heat oil over med-high heat. Add onion & garlic; cook,

stirring, until softened, about 2 minutes. Stir in the flour until absorbed.

Add the broth, thyme, salt, and pepper. Cook, stirring, until mixture comes to

a boil. Stir in the cooked lentils and mixed vegetables and spoon into

casserole dish.

Top with mashed potatoes, spreading evenly over top, leaving an air-hole in

the middle. Alternatively, place potatoes in a large pastry bag fitted with a

large star tip. Pipe the potatoes around the edge of the casserole dish.

Bake 40 minutes or until potatoes brown on top.

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Recipe is vegan if mashed potatoes are made vegan.

 

* Exported from MasterCook *

 

Tempeh Shepherd's Pie

 

Recipe By : The Natural Health Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Tempeh

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FILLING:

2 tablespoons extra virgin olive oil

2 cloves garlic -- minced

1 med onion -- chopped (1 cup)

1 c red bell pepper -- diced

8 ozs tempeh -- cut in 1/2-inch

-- cubes

1 1/2 tablespoons natural soy sauce

1/2 teaspoon dried sage

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

3 tablespoons dry red wine

2 tablespoons brewer's yeast

1 tablespoon barley malt syrup

3/4 cup fresh or frozen corn kernels -- (about 1 med. ear)

2 cups tomatoes -- skinned and seeded

-- (4 fresh OR

-- 1 16-oz can)

1/3 cup tomato juice

TOPPING:

1 1/2 pounds potatoes -- peeled and boiled

1/2 cup plain soy beverage

1/2 teaspoon sea salt

1 1/2 tablespoons corn oil

Chopped fresh parsley -- for garnish

 

For filling: In a heavy saucepan, heat the oil and saute the garlic and onion

until translucent, about 5 minutes. Add the red pepper, reduce the heat, and

continue to cook until tender, about 10 minutes. In a medium bowl, combine the

tempeh cubes with the soy sauce, sage, thyme, black pepper, wine, yeast and

barley malt. Add this mixture to the onions and pepper and cook 5 minutes

stirring often. Stir in the corn kernels, tomatoes, and juice. Allow to simmer

15 minutes over a low flame. Remove from heat, and cool to room temperature.

 

For topping: Preheat oven to 350 degrees.

 

In a large bowl, using a potato masher or heavy fork, mash together the potatoes

and the soy beverage, salt, and corn oil. Do not use a blender or food

processor, because they will make the potatoes gummy.

 

Pour the filling into an oiled heat-proof serving dish. Spread mashed potatoes

evenly over the filling. Cover with foil and bake for 30 minutes. Remove foil

and continue to bake an additional 10 minutes, browning the top. Garnish with

chopped parsley.

 

REG 5 shared by Karen W

For Karin

Tempeh

 

 

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

VEGETARIAN SHEPHERD'S PIE

 

Recipe By : Readers Digest, One Dish Meals The Easy Way

Serving Size : 4 Preparation Time :1:00

Categories : Grains And Beans Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 garlic cloves -- crushed

1 red bell pepper -- chopped

1 green bell pepper -- chopped

2 medium zucchini -- thinly sliced

1 cup canned tomatoes -- crushed

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/3 cups pinto beans, cooked -- drained

1 1/3 cups black beans, cooked -- drained

1 1/3 cups chickpeas, cooked -- drained

3 cups mashed potatoes

1/4 teaspoon paprika

 

Preheat the Oven to 375 degreesF.

Saute 2 cloves garlic for 1 min. Add the red and green peppers, and zuccini

and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of

the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes

longer.

Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in

food processor, and puree until smooth.

Spoon the puree into a lightly greased 9 " pie plan. Top with the skillet

mixture. Then spood the mashed potatoes on top.

Bake uncovered for 25 minutes, or until the potatoes are lightly browned.

Sprinkle with paprika if desired.

 

- - - - - - - - - - - - - - - - - -