Best Summer Veggie Shepherds Pie With Gouda Recipes

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VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

Vegetarian Shepherd's Pie ♡ saucy mushrooms, carrots, and peas topped with creamy mashed potatoes. Real food meets comfort food!

Provided by Lindsay

Categories     Dinner

Time 55m

Number Of Ingredients 15

2 tablespoons olive oil
3 shallots, minced (or some onions and garlic)
16 ounces fresh mushrooms, sliced
6 carrots, peeled and chopped (about 2 cups)
fresh herbs to taste (I used 1 sprig of rosemary, thyme, and a bay leaf)
2 tablespoons tomato paste
2 tablespoons flour
1/2 cup red wine
1-2 cups veggie broth
1 teaspoon salt (more or less to taste)
2 cups frozen peas
6 Yukon gold potatoes (about 2 pounds)
1/2 cup full fat Greek yogurt
1/4 cup butter or olive oil
salt to taste

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.

Nutrition Facts : Calories 272 calories, Sugar 8.1 g, Sodium 481.9 mg, Fat 10.7 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 35.6 g, Fiber 6.2 g, Protein 8.5 g, Cholesterol 17.6 mg

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

Make and share this Vegetarian Shepherd's Pie recipe from Food.com.

Provided by Demirep

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

1/3 cup yves vegetarian ground beef
3/4 cup undrained canned corn
1 cup frozen peas
3 medium carrots, diced
3 medium cooking onions, diced
4 medium potatoes, cooked
2 medium sweet potatoes, cooked
1/4 cup all-purpose flour
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon olive oil
2 cups vegetable stock
3 tablespoons ketchup
3 tablespoons soy sauce
1/2 tablespoon salt
1/2 tablespoon basil
1/2 tablespoon oregano
3 garlic cloves, diced

Steps:

  • In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
  • Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
  • Continue to mash according to your taste, until desired texture is achieved.
  • Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
  • Stir.
  • Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
  • Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
  • Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
  • Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
  • Spread the mashed sweet potato and potato over top using a rubber spatula.
  • Bake, uncovered for 45 - 60 minutes.
  • This recipe also freezes very nicely.

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

With lentils and cremini mushrooms as well as the traditional carrots and peas, this vegetarian take on the traditional British potato-topped Shepherd's pie is satisfying and delicious. We use French green lentils because they hold their shape in cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 large onion, finely diced
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
10 ounces cremini mushrooms, trimmed and sliced
1 tablespoon tomato paste
1 tablespoon vegetarian Worcestershire sauce, such as Annie's Naturals
1 dried bay leaf
1 cup French green lentils, picked over
Kosher salt and freshly ground pepper
1 cup frozen peas
2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch pieces
4 cloves garlic
4 tablespoons unsalted butter
1/2 cup whole milk, warmed

Steps:

  • Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
  • Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
  • Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

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

SUMMER VEGGIE SHEPHERD'S PIE WITH GOUDA



Summer Veggie Shepherd's Pie With Gouda image

My nontraditional shepherd's pie. It comes out creamy because of the gouda and can use up some of the summer vegetables from the garden. Isn't too unhealthy either, as far as comfort food goes :)

Provided by likethebird

Categories     Savory Pies

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 lb ground beef (lean 93/7)
1 large yellow squash, sliced into quarter inch slices
1 lb fresh green beans, trimmed and cut into 2 inch lengths
1 vidalia onion, diced
2 garlic cloves, chopped
6 slices gouda cheese
1 (8 ounce) package instant roasted garlic mashed potatoes
1 egg, beaten
2 cups water
olive oil
salt
pepper
crushed red pepper flakes
sriracha sauce (or other hot sauce)
low calorie butter substitute (or you can use the real thing)

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil over medium high heat. Add garlic and onion and cook until translucent. Add ground beef, and season (S&P, crushed red pepper and hot sauce) and cook until browned. Drain off liquid. Set aside.
  • Cook instant mashed potatoes according to directions.
  • Meanwhile, put cooked beef into baking dish sprayed with cooking spray. (I use a large oval corningware).
  • Place one layer of squash. Season with S&P.
  • Layer the gouda cheese.
  • Place another layer of squash. Season with S&P and put a few pats of butter substitute on top.
  • Top with green beans, season with S&P and a few more pads of butter substitute.
  • Mix part of the beaten egg (reserving a tablespoon) into the prepared instant mashed potatoes. Spread mixture on top of casserole. Brush the remaining egg on the top.
  • Bake at 350 for 30 minutes, or until browned. (I have had to turn the heat up to brown the top).
  • Serve and enjoy!

Nutrition Facts : Calories 574.7, Fat 19, SaturatedFat 7.3, Cholesterol 123.6, Sodium 184.5, Carbohydrate 71.1, Fiber 9.1, Sugar 9.3, Protein 32

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