Easiest Way to Make Yummy Shepherd's Pie (Vegetarian/Vegan /Low Carb)

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

Shepherd's Pie (Vegetarian/Vegan /Low Carb) most diverse and have ideal taste that unique. Few kinds of Shepherd's Pie (Vegetarian/Vegan /Low Carb) recipes are also enough easy to process and do not pick up long. Although not everyone likes Shepherd's Pie (Vegetarian/Vegan /Low Carb) food, now few people are get attached and like the sundry Shepherd's Pie (Vegetarian/Vegan /Low Carb) foods on hand. This could be seen than the number of restaurants that prepare Shepherd's Pie (Vegetarian/Vegan /Low Carb) as one of the dish. You can cook Shepherd's Pie (Vegetarian/Vegan /Low Carb) using 28 ingredients and 9 steps. Here is how you cook that.

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

1. It's of Equipment.
2. Prepare of Pans.
3. It's of Baking Tray (I think mine was approx 20cm x 20cm).
4. You need of Food Pocessor (I used my trusty Nutribullet).
5. Prepare of Oven.
6. It's of Produce.
7. It's of Celery Sticks (finely chopped).
8. You need of Carrots (finely chopped).
9. It's of Leek (finely chopped).
10. You need 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. It's 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. You need of Paprika.
20. It's of salt (2 for filling, 1 for topping).
21. Prepare of Pepper (1 for filling, 2/2 for topping).
22. You need of Rice Flour (mixed in with 1/2 cup cold water).
23. Prepare of Water.
24. You need of Almond Milk (for the topping).
25. You need of butter (for the topping - I used a dairy free version).
26. Prepare of Parmesan (for the topping - I used a Vegan Parmesan).
27. You need 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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