Georges No Meat Shepherds Pie Recipes

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GEORGE'S NO MEAT SHEPHERDS PIE



George's No Meat Shepherds Pie image

My son, George, isn't much of a meat eater (although he is improving! lol) and doesn't like the meat sauce in shepherds pie. We eat shepherds pie often, so I came up with this meat free alternative. He just loves it!! We actually make him single serves in ramekin dishes, but for this recipe I have modified it for a baking dish :) **Remember that muhrooms cook down quite a bit, so don't stress about it looking like too much beore you cook them.**

Provided by Sara 76

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 medium carrot, grated
10 cups mushrooms, thinly sliced
1 teaspoon cracked black pepper
1 garlic clove, crushed
1 teaspoon mixed Italian herbs
1 tablespoon butter
2 teaspoons cornflour
6 potatoes, peeled
2 tablespoons butter
1/4 cup milk
2 eggs
1/2 cup cheese

Steps:

  • Melt butter in a large pan. Add carrots, and cook for 2 minutes. Add mushroom, pepper, garlic, and Italian Hebs. Reduce heat, and cover. Cook until mushrooms start to change colour, stirring occasionally.
  • Dissolve corn flour in about 1/4 cup cold water, add to mushrooms. Stir through, and continue to simmer on low heat for 5 minutes. Remove from heat, set aside to cool.
  • Boil potatoes until tender. Mash with butter and milk.
  • Using electric beaters, beat eggs into potatoes, until creamy.
  • Pour mushrooms into a casserole dish, and top with potatoes.
  • You can either spoon the potatoes on, or use a piping bag, for a nicer presentation.
  • Top with cheese, and bake at 180C for around 30 minutes, or until cheese starts to brown.

Nutrition Facts : Calories 466.4, Fat 16, SaturatedFat 9, Cholesterol 127.1, Sodium 294.2, Carbohydrate 66.6, Fiber 9.5, Sugar 6.8, Protein 18.7

MEATLESS SHEPHERD'S PIE



Meatless Shepherd's Pie image

A meatless alternative for a classic meal of shepherd's pie.

Provided by VegaMama

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 tablespoon vegetable oil
1 cup chopped carrot
⅓ cup chopped onion
2 cloves garlic, minced
1 (12 ounce) package vegetarian burger crumbles
½ cup cooked green lentils
3 tablespoons all-purpose flour
1 ¾ cups vegetable broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon soy sauce
1 cup frozen peas
½ teaspoon crushed dried rosemary
salt and ground black pepper to taste
4 cups prepared mashed potatoes

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a large casserole dish.
  • Heat oil in a large skillet over medium-high heat. Cook and stir carrot, onion, and garlic in the hot oil until soft and onion is clear, 5 to 7 minutes. Add burger crumbles and lentils; cook until heated through, 5 to 7 minutes. Add flour and saute, 1 to 2 minutes.
  • Stir broth, Worcestershire sauce, tomato paste, and soy sauce into the skillet. Simmer until the sauce thickens, about 5 minutes. Turn off the heat and stir in peas and rosemary. Season with salt and pepper. Pour the mixture into the prepared casserole dish and top with mashed potatoes.
  • Bake in the preheated oven until heated through and potatoes are golden, 20 to 30 minutes.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 45.2 g, Cholesterol 2.8 mg, Fat 5.9 g, Fiber 8.2 g, Protein 17.6 g, SaturatedFat 1.1 g, Sodium 1041.3 mg, Sugar 7.1 g

HEARTY MEATLESS SHEPHERD'S PIE



Hearty Meatless Shepherd's Pie image

Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you'll never even miss the meat. It's that rich and satisfying! -Kim Hammond, Kingwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 21

6 garlic cloves
1/4 teaspoon olive oil
1-1/2 pounds potatoes, peeled and cubed
3 tablespoons vegetable broth
1/4 teaspoon salt
1/8 teaspoon pepper
FILLING:
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 pound sliced baby portobello mushrooms
8 ounces frozen vegetarian meat crumbles
2 medium carrots, sliced
2 celery ribs, chopped
3/4 cup vegetable broth, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1 cup frozen peas

Steps:

  • Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil. Drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool for 10-15 minutes., Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender; drain. Mash potatoes with broth, salt and pepper; squeeze softened garlic into potatoes and mix well., In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in mushrooms, meat crumbles, carrots and celery; cook and stir 5 minutes. Add 1/2 cup broth, rosemary, soy sauce, salt and pepper; cover and cook 10 minutes., Combine flour and remaining broth until smooth. Gradually stir into pan. Bring to a boil; cook and stir 1 minute or until thickened. Stir in peas., Preheat oven to 350°. Transfer vegetable mixture to an 8-in. square baking dish coated with cooking spray; cover with potato mixture. Bake, uncovered, 30-35 minutes or until heated through.

Nutrition Facts : Calories 223 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 753mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

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