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Provide Equipment.
Prepare Pans.
Use Baking Tray (I think mine was approx 20cm x 20cm).
Use Food Pocessor (I used my trusty Nutribullet).
You need Oven.
Prepare Produce.
Prepare Celery Sticks (finely chopped).
Use Carrots (finely chopped).
Prepare Leek (finely chopped).
You need Mushrooms (some sliced, some finely chopped).
You need to prepare Medium Onion (finely chopped).
Provide Garlic Clove (finely chopped).
Provide fresh Parsley (finely chopped).
You need Thyme (leave whole).
Provide Cauliflower (processed) - for the topping.
You need to prepare Others.
You need to prepare tab Dried Mix Herbs (or Pizza herbs).
Prepare Tomato Paste.
Prepare Paprika.
Prepare salt (2 for filling, 1 for topping).
Use Pepper (1 for filling, 2/2 for topping).
You need to prepare Rice Flour (mixed in with 1/2 cup cold water).
Use Water.
Use Almond Milk (for the topping).
You need butter (for the topping - I used a dairy free version).
Use Parmesan (for the topping - I used a Vegan Parmesan).
You need to prepare lentils (drained and rinsed).
Use Olive Oil.

To get the nice browned top, turn on the boiler and watch the pie closely until it's browned on top (if your broiler is under your oven, you'll have to transfer the pie to the bottom drawer). Very Tasty Recipe I never made a vegetarian shepherd pie just your normal with meat. I think I'll try it with some mushrooms next and other things. Vegetarian Shepherd's Pie is a meatless take on a classic comfort dish.

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).
Place 1tbs Olive oil in a pan, add the onion and saute for 5mins..
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).
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..
Add the lentils and 1 1/2 cups Water and stir. Bring to the boil, turn down to simmer for approx 10mins.
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.
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..
Spread the Cauliflower Mash over the top of the filling, sprinkle the last tablespoon of Parmesan over the top and bake for 30mins..
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 😂).

Swap the meat for mushrooms and quinoa & it all gets smothered in a rich gravy sauce. Home » Featured » Vegetarian & Vegan Mains » Indian Shepherd's Pie. A vegetarian Shepherd's Pie infused with the most fragrant Indian spices, along with black lentils, veggies Truly one of the most delicious vegetarian dinner recipes on the blog! The more grateful I am, the more beauty I see.- Vegetarian. Reviews for: Photos of Vegan Shepherd's Pie.

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