Category Archives: shepherd’s pie

Shepherd’s Pie with a Gluten-free, Vegetarian Twist

I admit it…I have never had shepherd’s pie with meat in it. It never really looked that appealing to me. But once I became a vegetarian, I loved the idea of veggies with mashed potatoes in a pie form. We used to use vegetarian burger crumbles for the bottom, you know the ones I’m talking about. It looks somewhat like hamburger and tastes meaty and chewy. But since those are made of wheat gluten, that was put on the do-not-eat list years ago. What now? I make it frequently with Quorn tenders and it is quite good, but still not what I remember.

Shepherd’s Pie right out of the oven, yum!

Enter Amy’s Bistro Burgers, which are gluten free and vegetarian. Crumble them up and it’s the closest you can get to the texture of meat on the bottom. And before I get letters and comments, let me just say that I am not a big fan of trying to recreate meat in a vegetarian way. I just love the texture of something firm and chewy on the bottom of this type of pie and veggies just don’t get it. This seems to do the trick, and the entire pie was gone in two days (Mom came over and had dinner) including breakfast. Yum. Try it with your favorite veggies, although these work just fine for us. Use fresh veggies as much as you can, it’s just so much better.

Chock full of veggies, crumbles and potatoes
Veggie, GF Shepherd’s Pie

4 Amy’s Bistro Burger Patties, thawed and crumbled
1 sweet onion, chopped
1 tsp chopped garlic
salt/pepper
pinch of cumin

2 cups of fresh green beans, cleaned and chopped
1 cup fresh or frozen corn
1 TBS wheat-free tamari

2 cups mashed potatoes (homemade or store-bought)
1 TBS butter
salt/pepper/olive oil

1. Heat oven to 375
2. Saute onion till soft in a small bit of olive oil and salt.
3. Add burger crumbles, garlic, salt, pepper and cumin. Cook till browned.
4. Pour burger mixture into the bottom of a sprayed 9×9 glass baking dish.
5. Add green beans and 4 TBS water to the same pan (no need to clean it) and cover for about 5 minutes or until the water is steamed and beans are cooked slightly.
6. Add 1 Tbs olive oil and corn. (if corn is frozen, let it cook for a bit before going on to next step)
7. Add Tamari and let cook without stirring for a few minutes to let the veggies caramelize.
8. Spread veggie layer over burger layer in baking dish.
9. Prepare mashed potatoes the way you usually do. I used a fresh kind from Costco and just microwave it for a few minutes, then add a TBS of butter, salt and pepper.
10. Cover top of pie evenly with mashed potatoes and bake for 20 minutes.
11. Broil for 10 minutes under low to brown the top. Watch carefully, all ovens are different.
12. Let sit for a minute and serve.

Enjoy!

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Filed under corn, gluten free, green beans, potato, shepherd's pie, vegan

A New Twist on an Old Classic

After a great visit to New Orleans, it’s nice to be home again. I made the spaghetti frittata while I was there, and it was yummy. Everyone ate it all up. There was one piece left the next morning and Daughter and I decided to share it. But we mistakenly took the cocktail sauce instead of the marinara sauce from my sister’s fridge and smothered it before noticing. Hmmm, not a great combo. But luckily there wasn’t that much left, although I hated not to eat it. I just couldn’t.

So now that we’re back, Daughter and I are making the most of the Quorn Chicken Tenders. It’s basically like the Quorn roast, but small chicken-like chunks. They are wonderful. We found them in the Whole Foods in New Orleans and ate them for lunch twice. Tonight, we decided to try a Shepard’s pie with them. What a great idea! For this one, I used cauliflower, baby zucchini and Quorn tenders, topped off with mashed potatoes of course. We had to stop ourselves from eating the whole pie, it was that good. This picture doesn’t do it justice. We took a quick shot before devouring it. But trust me, it rocks. Give it a try.

Shepard’s Pie with a Quorn Twist
1 tsp olive oil
1/2 bag of Quorn Tenders
1/8 tsp garlic powder
1/8 tsp dried basil
salt/pepper to taste
4-5 baby zucchini, sliced
1 cup chopped cauliflower
2 cups mashed potatoes

This one is easy and quick, but the flavors are so great.
1. Add frozen Quorn to a hot pan with olive oil. Add garlic powder, basil, pinch of salt and pepper to tenders and let them brown slightly.
2. Place zucchini and cauliflower in a separate glass bowl and microwave for about 2 minutes until tender.
3. Add veggies to the tenders in the saute pan and mix.

4. Spray a tart pan with nonstick olive oil spray. Add Quorn mixture to bottom of pan and spread out to cover.
5. Add mashed potatoes on top of Quorn mixture and spread out evenly to the edges. You can use leftover mashed potatoes, make your own, or even use pre-made. For a quick dinner, I don’t mind pre-made mashed potatoes.
6. Since everything is already cooked, you really don’t need to heat for long. If the potatoes are cold, put into a 375 degree oven for about 30 minutes. You may need to put it on broil for a few minutes to brown up the top. If the potatoes are warm, just place your pie under the broiler for about five minutes to brown up the top.
7. Let it sit for a few minutes to cool, then serve.

Enjoy!

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Filed under cauliflower, gluten free, potato, Quorn, shepherd's pie, zucchini

Shepherd’s Pie with a Twist

Being a vegetarian, and gluten free, means I eat a lot of veggies and starches. I try not to eat potatoes and rice every day, but that’s difficult sometimes. They are pretty easy to cook, especially when the rice comes precooked and the potatoes just pop in the oven.

But today I decided to try something new. I’ve always loved shepherd’s pie, but I used to use a ground meat substitute made from wheat gluten, then green beans and mashed potatoes on top. Yummy…but no more. The meat is out, and the potatoes, although good every so often, are coming over much less often.

So tonight it was wonderfully spiced beans and onions on the bottom and mashed cauliflower on top. Yes, that’s right. I recently saw an episode of You Are What You Eat, a wonderful British show about eating right and losing weight. The host of the show uses no dairy, wheat or meat (only fish occasionally) to get people in shape. She had a recipe for vegetarian shepherd’s pie with mashed cauliflower on top, so I thought I’d make my own version.


This was so tasty, and so wonderful, I think I’m putting this on my weekly rounds. If you want, you can add a little cayenne to the beans, but I skipped that step so Daughter could eat it. She doesn’t like spicy food (although Daughter #2 does). I think it would be great with a little spice, although I loved it this way just the same. I couldn’t stop eating it. I made a large, round casserole dish and I can share some with a friend tomorrow and have enough for lunch. Next time, perhaps I’ll add some red peppers or green beans. The possibilities are endless.

Veggie Shepherd’s Pie with Cauliflower Mash

1 can kidney beans, drained
1 can white beans, drained
1 medium onion, chopped
1 head cauliflower, chopped
1 TBS butter
1 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp parsley
salt/pepper to taste

1. Steam the cauliflower until soft. I use an electric veggie steamer, and it takes about 30 minutes to get it nice and soft.

2. While cauliflower cooks, saute onion in a little olive oil and salt until soft.

3. Add drained beans and spices. Cook for a few minutes to mingle flavors.

4. Heat oven to 375.

5. When cauliflower is done, mix in butter and about 2 tsp salt and mash with a fork.

6. Pour bean mixture into casserole dish (spray to keep it from sticking).

7. Pour cauliflower over beans and spread evenly to the edges.

8. Bake for 30 minutes, check and make sure cauliflower gets nicely browned.

Enjoy!

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Filed under beans, cauliflower, gluten free, shepherd's pie, vegetarian