Best Georges No Meat Shepherds Pie Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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