gluten free vegetarian shepherd's pie

Only my version is less shepherd more gardener- totally vegan and brimming with fresh vegetables. Ingredients for Gluten Free Vegan Shepherds Pie.

Vegan Skillet Shepherd S Pie Delish Knowledge

2 lbs Russet potatoes.

. Place in large pot and cover with 2-3 inches of water. Have the lentils and mashed potatoes cooked and ready to use. Prepare the vegan mashed potato topping.

Spread the filling in an even layer on the bottom of an 88 pan or similarly sized casserole dish. You will NOT be missing the meat and dairy in this vegan Shepherds Pie. Preheat your oven to 400ºF200ºF.

Next add in the Tomato puree and lentils smoked paprika black pepper salt. Place mashed potato on top and evenly spread out on top of the bottom layer. Add all the filling ingredients into the slow cooker except the flour Stir until everything is combined.

Add in the chopped vegetables. Peel the potatoes and chop into cubes this helps the. Cook the lentils according to the package directions.

Set heat to medium and let simmer uncovered for 20-25 minutes or. Start the vegetable filling. 1 large sweet potato 3 small yellow potatoes 12 an onion diced 1 clove of garlic minced 1 12 cups split lentils this helps reduce the.

To make the mashed potato layer simply boil potatoes for around 12-15 minutes then mash them in a mixing bowl. When the onions and mushrooms have cooked down in the skillet add the lentils and broth to the skillet. Serious comfort food in the form of a baked shepherds pie.

Add plant based butter on top of mash potato layer and spread around until evenly coated. Bring to a boil and then cook over. Slice any large potatoes in half place in a large pot and fill with water until theyre just covered.

HOW TO MAKE GLUTEN FREE AND VEGAN SHEPHERDS PIE. Heat a large skillet over medium heat and add the oil mushrooms onion and garlic to the skillet. 1 12 cups corn.

First peel and chop the potatoes into 1-inch pieces and transfer them to a large pot of salted water. Saute for 1-2 mins until translucent. If the consistency is too runny do the.

Preheat the oven to 425F or 220C and grease a casserole dish with extra oil or vegan butter. Drain the potato chunks and put them back into the. In a bowl mix mushroom burger and mushroom gravy.

Let them cook for 3-4 minutes. Set the potatoes aside. Bring to a boil reduce heat and simmer for 5 minutes.

Cook on low for 8 hourshigh 4 hours. Cook on high heat until boiling then lower to medium-high heat to maintain. Preheat the oven to 375 degrees F.

Mix to combine and taste for. STEP 2 MAKE THE MASH POTATO TOPPING. Heat the vegan butter or olive oil in a skillet over.

Saute until the onion. Bring to a low boil on medium. 2 cups Mushroom Burger.

Heat the olive oil at medium heat in a. Put the potatoes through a potato ricer or smash with a masher and add 2 tablespoons of olive oil milk 1 teaspoon salt and some black pepper. 2 tablespoon olive oil.

How to make this vegan comfort food classic. 1 cup Mushroom Gravy. Top with the mashed.

Put them in a pot add water to cover heat to boiling then cook for 12 minutes until a fork can easily pierce a potato cube. Yukon gold potatoes 2 boxes of Dr. 2 cups mashed potatoes.

Wash and cut potatoes into large chunks. McDougalls Right Foods Organic French.

Vegan Sweet Potato Shepherd S Pie With Herby Lentils Emilie Eats