Taste of Home

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, shepherd's pie (vegetarian/vegan /low carb). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Shepherd's Pie (Vegetarian/Vegan /Low Carb) is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Shepherd's Pie (Vegetarian/Vegan /Low Carb) is something which I’ve loved my whole life.

How to Make Vegan Low Carb Shepherd's Pie It all starts with the classic Shepherd's Pie filling - only it's vegan, and gluten free. Usually Shepherd's Pie is made with ground beef and a roux made of butter, flour and beef broth, but I keep it light with gluten free ground oats and an umami-rich mushroom broth instead. A vegan shepherd's pie is usually made with potatoes, lentils or beans. This low carb version replaces the potatoes with cauliflower and the lentils and beans with a mix of hemp hearts, mushrooms and walnuts.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have shepherd's pie (vegetarian/vegan /low carb) using 28 ingredients and 9 steps. Here is how you can achieve that.

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The ingredients needed to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):

1. Make ready Equipment
2. Take 2 Pans
3. Make ready 1 Baking Tray (I think mine was approx 20cm x 20cm)
4. Get 1 Food Pocessor (I used my trusty Nutribullet)
5. Take Oven
6. Prepare Produce
7. Make ready 1 Celery Sticks (finely chopped)
8. Make ready 1 Carrots (finely chopped)
9. Take ¹⁄₂-1 Leek (finely chopped)
10. Make ready 200 gms Mushrooms (some sliced, some finely chopped)
11. Prepare ¹⁄₂ Medium Onion (finely chopped)
12. Get 2 Garlic Clove (finely chopped)
13. Make ready 1 tbs fresh Parsley (finely chopped)
14. Get 3 sprigs Thyme (leave whole)
15. Get 1 head Cauliflower (processed) - for the topping
16. Get Others
17. Get 1 ¹⁄₂ tab Dried Mix Herbs (or Pizza herbs)
18. Get 1 tbs Tomato Paste
19. Get 1 tsp Paprika
20. Prepare 3 tsp salt (2 for filling, 1 for topping)
21. Prepare 1 ¹⁄₂ tsp Pepper (1 for filling, ²⁄₂ for topping)
22. Make ready 1 tbs Rice Flour (mixed in with ¹⁄₂ cup cold water)
23. Get 1 ¹⁄₂ cups Water
24. Get 2 Cups Almond Milk (for the topping)
25. Take 1 tbs butter (for the topping - I used a dairy free version)
26. Make ready 3 tbs Parmesan (for the topping - I used a Vegan Parmesan)
27. Make ready 1 Can lentils (drained and rinsed)
28. Take 2 tbs Olive Oil

Shepherd's pie was a classic that many households in Australia and Britain grew up with and started as a way for people to make left-over scraps of meat and vegetables into a delicious meal. To follow one of Raj's rule of eating potatoes and white rice only post work out, I decided to make this vegan shepherd's pie low carb, by substituting mashed cauliflower topping for the regular mashed potato topping and it turned out great. I also made other substitutions and changes to the recipe which I have briefed in the Notes section. I LOVE traditional shepherd's pie (although to be completely authentic it would have to be made with ground lamb instead of beef - you can use either meat interchangeably in this recipe, lamb tends to be a little fattier though).

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Instructions to make Shepherd's Pie (Vegetarian/Vegan /Low Carb):

1. Preheat Oven to 180 degrees Celsius. Prepare vegetables as per ingredients instructions (pic doesn't show the Cauliflower once put in the food processor or the rice flour mixture)
2. Place 1tbs Olive oil in a pan, add the onion and saute for 5mins.
3. While the onion sautes, in the other pan, add the processed Cauliflower, 2 cups almond milk, 1 tsp salt and ¹⁄₂ tsp pepper to the other pan. Place lid on pan and leave to simmer covered (I didn't take any pics, sorry). This will cook down for approx 15 - 20mins cooking (or until softened)
4. Back to the filling pan, Add the other tbs olive oil and then leek and garlic and saute for a further 3 minutes. Then add the Mushrooms, carrot, celery, parsley, tomato paste, thyme, mixed herbs, paprika, 2 tsp salt & 1 tsp pepper and stir.
5. Add the lentils and 1 ¹⁄₂ cups Water and stir. Bring to the boil, turn down to simmer for approx 10mins
6. Just before the filling is ready, add the rice flour water mixture and cook for a minute or so and place the filling mixture into the baking tray
7. For the topping, place the cooked down Cauliflower mixture in a Food processor (I used a Nutribullet), with the butter and 2tbs Parmesan and blitz until smooth.
8. Spread the Cauliflower Mash over the top of the filling, sprinkle the last tablespoon of Parmesan over the top and bake for 30mins.
9. Once finished, serve. You can leave in the oven for longer for a browner top. I was too hungry to wait and it was great anyway (although doesn't make for the prettiest of pics 😂)

I also made other substitutions and changes to the recipe which I have briefed in the Notes section. I LOVE traditional shepherd's pie (although to be completely authentic it would have to be made with ground lamb instead of beef - you can use either meat interchangeably in this recipe, lamb tends to be a little fattier though). And I love even more that I can have a low carb version that tastes just as good. This Keto Shepherd's Pie Shepherd's Pie (Vegetarian/Vegan /Low Carb) step by step. Prepare vegetables as per ingredients instructions (pic doesn't show the Cauliflower once put in the food processor or the rice flour mixture).

So that’s going to wrap it up for this special food shepherd's pie (vegetarian/vegan /low carb) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!