How to Cook Tasty Shepherd's Pie (Vegetarian/Vegan /Low Carb)

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

Shepherd's Pie (Vegetarian/Vegan /Low Carb) very diverse and own ideal sense that unique. Several kinds of Shepherd's Pie (Vegetarian/Vegan /Low Carb) recipes are also enough easy to process and dont take long. Even though not everyone likes Shepherd's Pie (Vegetarian/Vegan /Low Carb) food, nowadays some people are getting attached and like the various Shepherd's Pie (Vegetarian/Vegan /Low Carb) foods on hand. This can be seen from the number of restaurants that prepare Shepherd's Pie (Vegetarian/Vegan /Low Carb) as one of the dishes. You can have Shepherd's Pie (Vegetarian/Vegan /Low Carb) using 28 ingredients and 9 steps. Here is how you achieve that.

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

1. You need of Equipment.
2. It's of Pans.
3. You need of Baking Tray (I think mine was approx 20cm x 20cm).
4. It's of Food Pocessor (I used my trusty Nutribullet).
5. Prepare of Oven.
6. Prepare of Produce.
7. You need of Celery Sticks (finely chopped).
8. Prepare of Carrots (finely chopped).
9. It's of Leek (finely chopped).
10. Prepare of Mushrooms (some sliced, some finely chopped).
11. It's of Medium Onion (finely chopped).
12. You need of Garlic Clove (finely chopped).
13. You need of fresh Parsley (finely chopped).
14. Prepare of Thyme (leave whole).
15. It's of Cauliflower (processed) - for the topping.
16. It's of Others.
17. You need of tab Dried Mix Herbs (or Pizza herbs).
18. Prepare of Tomato Paste.
19. It's of Paprika.
20. You need of salt (2 for filling, 1 for topping).
21. Prepare of Pepper (1 for filling, 2/2 for topping).
22. Prepare of Rice Flour (mixed in with 1/2 cup cold water).
23. You need of Water.
24. It's of Almond Milk (for the topping).
25. You need of butter (for the topping - I used a dairy free version).
26. It's of Parmesan (for the topping - I used a Vegan Parmesan).
27. Prepare of lentils (drained and rinsed).
28. Prepare of Olive Oil.

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

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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