18 The best Shepherd's Pie (Vegetarian/Vegan /Low Carb) delicious and easy to make.

If you are having trouble recently in the kitchen when it comes to obtaining your food perfect, you are not the only one. Many individuals have all-natural cooking skill however not quite sufficient know-how to prepare with excellence. This Shepherd's Pie (Vegetarian/Vegan /Low Carb) recipe is a good start, simple to cook as well as delicious.

Savory, comforting, hearty, easy to make and delicious - this Vegan Shepherd's Pie pretty. The result is a delicious low carb vegan shepherds pie that the whole family will love! Shepherd's pie was a classic that many households in Australia and Britain grew up with and started as a way for people to make left-over scraps of meat and vegetables into a delicious meal.

You need to prepare Equipment.
You need Pans.
Provide Baking Tray (I think mine was approx 20cm x 20cm).
Provide Food Pocessor (I used my trusty Nutribullet).
You need to prepare Oven.
You need to prepare Produce.
You need to prepare Celery Sticks (finely chopped).
Use Carrots (finely chopped).
Provide Leek (finely chopped).
You need Mushrooms (some sliced, some finely chopped).
Prepare Medium Onion (finely chopped).
You need Garlic Clove (finely chopped).
You need fresh Parsley (finely chopped).
Use Thyme (leave whole).
Use Cauliflower (processed) - for the topping.
You need to prepare Others.
Use tab Dried Mix Herbs (or Pizza herbs).
Provide Tomato Paste.
Use Paprika.
Use salt (2 for filling, 1 for topping).
Prepare Pepper (1 for filling, 2/2 for topping).
Prepare Rice Flour (mixed in with 1/2 cup cold water).
Provide Water.
Use Almond Milk (for the topping).
Use butter (for the topping - I used a dairy free version).
You need Parmesan (for the topping - I used a Vegan Parmesan).
You need to prepare lentils (drained and rinsed).
Provide Olive Oil.

Short Tips:

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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 😂).

A vegetarian Shepherd's Pie infused with the most fragrant Indian spices, along with black lentils, veggies Truly one of the most delicious vegetarian dinner recipes on the blog! The more grateful I am, the more beauty I see.- This easy vegan dinner is comfort food at it's finest and loaded with good proteins and lots of veggies! You're going to love this meatless take on the classic Shepherd's Pie! It's just like the original except vegetarian with lentils instead of ground meat. Very Tasty Recipe I never made a vegetarian shepherd pie just your normal with meat.

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