VEGETARIAN SHEPHERD'S PIE WITH POLENTA CRUST

Vegetarian Shepherd's Pie With Polenta Crust image

Provided by Lalaloula

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 22

2 tablespoons oil
200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand)
150 g leeks, cleaned and sliced
150 g celery, diced
2 tablespoons tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (425 g) can diced tomatoes, UNdrained
100 ml vegetable broth
125 ml water
250 ml milk
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
80 g polenta (aka coarse cornmeal)
30 g parmesan cheese, grated
1 tablespoon butter

Steps:

In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
Meanwhile combine water, milk, salt and spices in a small pot and bring to a boil. Whisk in the polenta (aka coarse cornmeal). On medium heat cook for about 5 minutes whisking constantly.
Stir in cheese and butter.
Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
Bake in the preheated oven at 200°C/400°F for 12-15 minutes.
Enjoy!