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We hope you got benefit from reading it, now let’s go back to shepherd's pie (vegetarian/vegan /low carb) recipe. To cook shepherd's pie (vegetarian/vegan /low carb) you need 28 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to cook Shepherd's Pie (Vegetarian/Vegan /Low Carb):
- You need Equipment
- Get Pans
- You need Baking Tray (I think mine was approx 20cm x 20cm)
- You need Food Pocessor (I used my trusty Nutribullet)
- Prepare Oven
- Provide Produce
- Provide Celery Sticks (finely chopped)
- Take Carrots (finely chopped)
- Provide Leek (finely chopped)
- Provide Mushrooms (some sliced, some finely chopped)
- You need Medium Onion (finely chopped)
- Get Garlic Clove (finely chopped)
- Get fresh Parsley (finely chopped)
- You need Thyme (leave whole)
- Take Cauliflower (processed) - for the topping
- Use Others
- Get tab Dried Mix Herbs (or Pizza herbs)
- Provide Tomato Paste
- Provide Paprika
- You need salt (2 for filling, 1 for topping)
- Get Pepper (1 for filling, 2/2 for topping)
- Use Rice Flour (mixed in with 1/2 cup cold water)
- You need Water
- Take Almond Milk (for the topping)
- Provide butter (for the topping - I used a dairy free version)
- You need Parmesan (for the topping - I used a Vegan Parmesan)
- You need lentils (drained and rinsed)
- Get 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 😂)
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