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Shepherd's Pie - Vegetarian

classic dinner meal pie shepherd's pie vegetarian

This shepherd's pie recipe delivers a deep rich and so delicious vegetarian pie. This makes 8 portions so feel free to scale down, or up, if needed!

 

YOU NEED:



  • 5 lbs potatoes
  • ½ cup yogurt
  • 2 tbsp butter
  • ½ cup cheese
  • 2 tbsp oil
  • 2 shallots
  • 3 garlic
  • 2 carrot
  • 2 tbsp Shepherd’s Pie Blend
  • ½ lb mushrooms
  • 2 tbsp flour/arrowroot
  • 1 can tomato paste
  • ¼ cup red wine
  • 1 tbsp quinoa
  • 1 cup lentils
  • 2 tbsp tamari/worcheshire
  • Salt and Pepper, to taste
  • 4 cups stock

WHAT YOU DO:

  1. In a pot, filled with water, place cut potatoes in pot and bring to boil
  2. Boil until tender 12 - 20 minutes
  3. Remove from heat and drain
  4. Mash potatoes
  5. Add the yogurt, butter, and cheese (a little salt and pepper) before whipping to mashed potatoes; set aside
  6. In a deep cast iron, heat oil
  7. Add shallot and garlic and cook for 3 minutes
  8. Add  carrot and spices and cook for 5 minutes
  9. Add mushrooms cook another 7 minutes
  10. Add tomato paste and cook 5 minutes, salt
  11. Add wine and cook off for 5 minutes
  12. Add flour/arrowroot and cook another 5 minutes
  13. Add quinoa, lentils, tamari/worcheshire and combine
  14. Add the stock
  15. Bring to a boil, and simmer for 15 minutes
  16. Salt and pepper to taste
  17. Add mashed potatoes to the top and spread evenly 
  18. Place into a pre-heated oven at 375 degrees, for 30 minutes or until golden brown

 


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