Shepherd's Pie (Vegetarian/Vegan /Low Carb)

Name: Shepherd's Pie (Vegetarian/Vegan /Low Carb)
Cuisine: American
Ingredients: 2 Pans; 1 Baking Tray (I think mine was approx 20cm x 20cm); 1 Food Pocessor (I used my trusty Nutribullet); Oven; 1 Celery Sticks (finely chopped); 1 Carrots (finely chopped); 1/2-1 Leek (finely chopped); 200 gms Mushrooms (some sliced, some finely chopped); 1/2 Medium Onion (finely chopped); 2 Garlic Clove (finely chopped); 1 tbs fresh Parsley (finely chopped); 3 sprigs Thyme (leave whole); 1 head Cauliflower (processed) - for the topping; 1 1/2 tab Dried Mix Herbs (or Pizza herbs); 1 tbs Tomato Paste; 1 tsp Paprika; 3 tsp salt (2 for filling, 1 for topping); 1 1/2 tsp Pepper (1 for filling, 2/2 for topping); 1 tbs Rice Flour (mixed in with 1/2 cup cold water); 1 1/2 cups Water; 2 Cups Almond Milk (for the topping); 1 tbs butter (for the topping - I used a dairy free version); 3 tbs Parmesan (for the topping - I used a Vegan Parmesan); 1 Can lentils (drained and rinsed); 2 tbs Olive Oil

Nikki Alicia @cook_14579749

Melbourne, Australia

Approx 260 Calories per serve (Approx 35gms Carbs, 12gms Fat, 10gms Protein) - This may not look great in the pics but it's ridiculously delicious and tastes as amazing as eating a 'cheat meal' without actually eating a cheat meal.
This recipe uses a creamy Cauliflower Mash for the topping to make it low carb 😁

Nikki Alicia @cook_14579749

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Ingredients

Equipment
2Pans
1Baking Tray (I think mine was approx 20cm x 20cm)
1Food Pocessor (I used my trusty Nutribullet)
Oven
Produce
1Celery Sticks (finely chopped)
1Carrots (finely chopped)
1/2-1Leek (finely chopped)
200 gmsMushrooms (some sliced, some finely chopped)
1/2Medium Onion (finely chopped)
2Garlic Clove (finely chopped)
1 tbsfresh Parsley (finely chopped)
3 sprigsThyme (leave whole)
1 headCauliflower (processed) - for the topping
Others
1 1/2tab Dried Mix Herbs (or Pizza herbs)
1 tbsTomato Paste
1 tspPaprika
3 tspsalt (2 for filling, 1 for topping)
1 1/2 tspPepper (1 for filling, 2/2 for topping)
1 tbsRice Flour (mixed in with 1/2 cup cold water)
1 1/2 cupsWater
2 CupsAlmond Milk (for the topping)
1 tbsbutter (for the topping - I used a dairy free version)
3 tbsParmesan (for the topping - I used a Vegan Parmesan)
1 Canlentils (drained and rinsed)
2 tbsOlive Oil

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Steps

1

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)
2

Place 1tbs Olive oil in a pan, add the onion and saute for 5mins.
3

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)
4

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.
5

Add the lentils and 1 1/2 cups Water and stir. Bring to the boil, turn down to simmer for approx 10mins
6

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
7

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.
8

Spread the Cauliflower Mash over the top of the filling, sprinkle the last tablespoon of Parmesan over the top and bake for 30mins.
9

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 😂)

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Cooksnaps

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Nikki Alicia @cook_14579749

on January 10, 2019 10:31

Melbourne, Australia

Food, food, glorious food!!! Lover of all food! Trying to be adventurous with a low(ish) carb, plant based diet during the week.. Eating everything else on the weekend 😂I'm a huge Curry lover! Curries from all over the world. I could literally eat Curry for breakfast, lunch and dinner.Most of the curries I make are just from ingredients I have in my house at the time that need to be used or dishes I've eaten while travelling.