Veggie Burger Shepherds Pie Recipes

MEATLESS SHEPHERD'S PIE

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.

VEGETARIAN SHEPHERD'S PIE

Steps:

• Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That's what I do.)
• In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
• Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
• Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.
• Scoop up a hearty serving and live your best cozy life.

VEGETARIAN SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
• Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
• Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
• Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

AMERICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
• In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
• Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

HAMBURGER SHEPHERD'S PIE

Steps:

• In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, soup, Italian seasoning and pepper. Transfer to a 7-in. pie plate coated with cooking spray. , Spread mashed potatoes over the top; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

VEGGIE SHEPHERD'S PIE RECIPE | VEGAN SHEPHERD'S PIE RECIPE

Steps:

• Preheat oven to 400F.
• In a large saucepan heat oil over medium-high heat.
• Add onion and garlic and sauté for 3 to 5 mins, or until translucent. Add mushrooms and sauté for 5 mins, until mushrooms are tender and reduced in size by half.
• Add veggie ground round, water, red wine, tomato paste, vegan Worcestershire, bouillon, mustard powder, bay leaf, pepper, and rosemary, and bring to a simmer.
• Cover and immediately reduce heat to medium low. Simmer for 5 minutes, stirring frequently.
• Add carrots, corn, and peas to the ground round mixture, and stir until combined.
• Simmer for an additional 15 minutes. Add more water, 1 tbsp at a time, if mixture begins to dry out. You want this mixture to be moist, not too wet or soggy.
• Remove bay leaf and season with salt to taste.
• In a large pot bring potatoes covered in salted water to a boil and cook for 10-15 mins until fork tender.
• When potatoes are cooked, strain.
• Place potatoes back into the pot and add non-dairy milk, vegan butter and nutritional yeast, and mash until there are no lumps.
• Scoop the filling into an 11 by 7-inch casserole dish and spread out using a spatula.
• Spoon the mash over filling and spread out evenly with a clean spatula.
• Rough up the surface of the mashed potatoes with a fork. This will create a nice browned crust.
• Place the casserole dish onto a cookie sheet and bake for 25-30 mins or until the mash begins to brown.
• Remove casserole dish from the oven to a cooling rack and let it sit for 15 mins before slicing and serving.
• Serve with a side of baked beans, and gravy (optional).

SHEPHERD'S PIE SORT OF

Steps:

• 1. Cube potato and boil til soft. Drain and mash with 2 Tablespoons butter and 1/2 cup of sour cream, salt and pepper, to taste. Note: I like mine with a few lumps and the skin still on it, but you can make it as smooth as you like. Set mashed potato aside.
• 2. Preheat oven to 400 degrees.
• 3. Prepare 2 patties of MSF veggie burger according to package directions. Set aside to cool while you prepare the veggies. Note: You could use 1 cup hamburger cooked and drained if you're not a vegetarian.
• 4. In a bowl combine the frozen mixed veggies, shredded cheese add pulled apart veggie burgers. Salt and Pepper to taste. Pour 5 ounce can of V8 and stir to combine.
• 5. Pour veggie mixture into an ungreased loaf pan. Pat down. Spoon mashed potatoes over the top and top with pieces of butter equal to about one pat.
• 6. Bake for 30 to 35 minutes until potatoes are golden brown and mix is bubbly. Remove from oven and let sit for 5 minutes before serving.

VEGGIE SHEPHERD'S PIE

Steps:

• To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4-5 minutes, or until beginning to soften.
• Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5 minutes.
• Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18-20 minutes while you make the topping.
• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the topping, bring a large saucepan of water to the boil (there's no need to add salt). Add the sweet potato and potato and boil for 10-12 minutes. Add the cauliflower and boil for a further 8-10 minutes, or until tender.
• Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
• Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1-2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
• Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
• Bake the shepherd's pie in the oven for 18-20 minutes, or until the topping is golden brown and the filling is bubbling.

VEGGIE BURGER SHEPHERD'S PIE

Steps:

• Preheat oven to 375°F Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt and pepper to taste. Stir in cornstarch mixture and simmer to thicken slightly, about 1 minute.
• Spoon the filling into a lightly oiled 2.5 quart baking dish. Stir in the chopped burgers, peas and walnuts. Taste and adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika and drizzle with 1 tbsp of olive oil.
• Bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. Serve hot.

1-HOUR VEGAN SHEPHERD'S PIE

Steps:

• Slice any large potatoes in half, place in a large pot and fill with water until they're just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won't fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized - about 5 minutes.
• Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

VEGGIE SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F/175°C.Cut each potato into thirds and cook in boiling water until tender.Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium-high heat until soft. Turn off heat, add crumbled Yves Veggie Ground Round, Worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly.Transfer Yves Veggie Ground Round mixture to sprayed or lightly oiled 9 x 13 in. (22 x 33 cm) casserole dish. Spread mixture and pack evenly.Spread corn over Yves Veggie Ground Round mixture.Drain potatoes, add oil, milk, salt, pepper; mash until fluffy. Spread potato over corn and sprinkle with paprika.Bake for 20 minutes or until heated through.

VEGETABLE SHEPHERD'S PIE

Steps:

• Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
• Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
• Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

VEGGIE BURGER SHEPHERD'S PIE

Steps:

• 1. Preheat oven to 375 degrees F. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook until tender, about 5 minutes. Add the mushrooms & cook, stirring occasionally, for 3 minutes. Stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt & pepper to taste. Stir in cornstarch mixture & simmer to thicken slightly, about 1 minute. 2. Spoon the filling into a lightly oiled 2.5 quart baking dish. Stir in the chopped burgers, peas & walnuts. Taste & adjust the seasonings. Spread the mashed potatoes over the top. Sprinkle with paprika & drizzle with 1 tbsp of olive oil. 3. Bake until the potatoes are hot & bubbly & the top is golden brown, about 30 minutes. Serve hot.