Vegetarian Shepherd’s Pie
This is a dairy-rich vegetarian pie. The topping is creamy mashed potato topped with grated cheese that turns into lovely golden brown bubbling patches as it bakes.
One of the earliest recipes I added here was a recipe for vegan shepherd’s pie. I made that topping with potato mashed with almond milk topped with a herb-breadcrumb crust. Being honest I prefer the dairy-rich topping here. With this I made a small vegan alternative using a topping of a few slices of boiled potatoes drizzled in olive oil and seasoned with some herbs, salt and pepper. It works quite well – but I think it would work better with some herbed breadcrumbs over it.
So the topping of the old vegan shepherd’s pie recipe wasn’t gluten-free and neither was the base because I used Marmite to give a dark gravy flavour. Marmite is yeast-extract – I’m not sure if it definitely contains gluten or not, but here is what coeliac.org.uk say about it. It’s a pity because adding a little of it really does give a dish a sort of beef gravy flavour – while still being totally vegetarian.
What I use instead here is tamari sauce with mustard and red wine vinegar. This does not create any gravy-like consistency but it adds a nice savoury flavour. If you’re not worried about gluten though I’d advise adding a 1 teaspoon of yeast extract instead of the tamari sauce. You might need to add just a little tomato purée also just to lighten the bitterness of the yeast extract. If you’re looking for something gluten-free though hopefully you’ll like the flavour of this as much as I do.
The old recipe took ages as well. But this you can prepare in 45 minutes – with baking time of 30 minutes after that. But in order to get it made in this time you have to prepare the ingredients in a certain order. And I cut down the prep time by just throwing the carrot, onion and celery in the blender.
I’ve listed mixed herbs in the ingredients. I didn’t have any to hand when I made this so I used some Herbes de Provence mix with some oregano. Use whatever mix you like – I think some mix with oregano goes really well in this type of dish.
More recipes for Hearty & Filling Vegetarian Dishes from around the web
The photo reeled me in and the simplicity of the recipe hooked me. It seems like a medley of gratins of different root vegetables in one dish. First you parboil the veg in some stock and dairy, then you bake them with some cheese and herbs. Comfort in a deep dish. Who says eating vegetarian is about being healthy?
Again the photo is what drew me to these. I don’t think you can find a gluten-free version of stout – which is a real shame – but it’s suggested you can substitute red wine instead and I think I may just have to try that because these look really good.
In 2015 Guinness announced all its stout would be vegan going forward – so this seems to be a good option for a great vegan hot pot.
If gluten isn’t a problem for you can I suggest trying Stout and Treacle Bread? It’s so good with a thick layer of salty butter. Seriously tasty. I miss soda breads so much.
I’ve never made polenta. I’ve eaten it. I’ve also bought it with the intention of making it … but then ended up having to throw it out at it was long long past the use-by date. I have to stop doing that.
This looks gorgeous and it’s the kind of flavours I love. Also, even though it’s a bake I think this would be great at any time of year. The comments are very positive too.
OK now I’ve got a recipe I’ve no excuse.
I don’t think I will ever come across any loaded potatoes that are this healthy and look this tasty. Does this require a fair bit of preparation and cooking? Well, it definitely requires some. But just look at the results.
Sometimes of course you just want something simple and full of all the stuff you should only have now and again. A simple recipe for twice baked potatoes using sour cream or crème fraîche, cheddar cheese and butter. I know I shouldn’t … but go on so.