Vegetarian Mushroom Shepherd's Pie
If you want to add more gluten free and dairy free recipes to your recipe box, Vegetarian Mushroom Shepherd's Pie might be a recipe you should try. This recipe makes 12 servings with 124 calories, 6g of protein, and 6g of fat each. For $1.2 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 11 person were impressed by this recipe. It is a reasonably priced recipe for fans of European food. From preparation to the plate, this recipe takes roughly 45 minutes. If you have egg, sweet paprika, ground pepper, and a few other ingredients on hand, you can make it. With a spoonacular score of 83%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Vegetarian Mushroom Shepherd's Pie - With Vegan Version, Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce, and Vegetarian Shepherd's Pie.
Servings: 12
Ingredients:
1 kg red skin potatoes
100g soy granules
1 kg mushrooms
1 carrot
1 red bell pepper
2 onions, diced
1 bunch of dill, chopped
1 bunch of parsley, chopped
2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 tsp ground pepper
1 tsp sweet paprika
1 tbsp dry thyme
2 tbsp unrefined sunflower oil
Equipment:
pot
food processor
frying pan
baking paper
spatula
oven
Cooking instruction summary:
Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while. Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together. Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Saut for 10 minutes. * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water. Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes. Heat your oven at 392. Put the casserole in the oven. Cook for 40 minutes. Don't serve immediately. Let it cool for at least half an hour.
Step by step:
1. Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
2. Chop the mushrooms, carrot and red bell pepper.
3. Add them into your food processor and pulse until all ingredients are well mixed together.
4. Heat oil in a large skillet.
5. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Saut for 10 minutes.
6. * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
7. Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two.
8. Place the first half in the casserole and spread it with a spatula.
9. Add the filling.
10. Place over the other half of mashed potatoes.
11. Heat your oven at 39
12. Put the casserole in the oven. Cook for 40 minutes.
13. Don't serve immediately.
14. Let it cool for at least half an hour.
Nutrition Information:
covered percent of daily need
