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Home Vegetarian Shepherd's Pie (Vegetarian/Vegan /Low Carb)

Shepherd's Pie (Vegetarian/Vegan /Low Carb)

Introduce

Chef :

Nikki Alicia

Shepherd's Pie (Vegetarian/Vegan /Low Carb)

Approx 260 Calories per serve (Approx 35gms Carbs, 12gms Fat, 10gms Protein) - This may not look great in the pics but it's ridiculously delicious and tastes as amazing as eating a 'cheat meal' without actually eating a cheat meal. This recipe uses a creamy Cauliflower Mash for the topping to make it low carb 😁

Ingredient

Pans

Baking Tray (I think mine was approx 20cm x 20cm)

Food Pocessor (I used my trusty Nutribullet)

Celery Sticks (finely chopped)

Carrots (finely chopped)

1/2-1

Leek (finely chopped)

200 gms

Mushrooms (some sliced, some finely chopped)

1/2

Medium Onion (finely chopped)

Garlic Clove (finely chopped)

1 tbs

fresh Parsley (finely chopped)

3 sprigs

Thyme (leave whole)

1 head

Cauliflower (processed) - for the topping

1 1/2

tab Dried Mix Herbs (or Pizza herbs)

1 tbs

Tomato Paste

1 tsp

Paprika

3 tsp

salt (2 for filling, 1 for topping)

1 1/2 tsp

Pepper (1 for filling, 2/2 for topping)

1 tbs

Rice Flour (mixed in with 1/2 cup cold water)

1 1/2 cups

Water

2 Cups

Almond Milk (for the topping)

1 tbs

butter (for the topping - I used a dairy free version)

3 tbs

Parmesan (for the topping - I used a Vegan Parmesan)

1 Can

lentils (drained and rinsed)

2 tbs

Olive Oil

Cooking instructions

* Step 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)

* Step 2

Place 1tbs Olive oil in a pan, add the onion and saute for 5mins.

* Step 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)

* Step 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.

* Step 5

Add the lentils and 1 1/2 cups Water and stir. Bring to the boil, turn down to simmer for approx 10mins

* Step 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

* Step 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.

* Step 8

Spread the Cauliflower Mash over the top of the filling, sprinkle the last tablespoon of Parmesan over the top and bake for 30mins.

* Step 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 😂)