Skinny Veggie Shepherd's Pie
You've simply got to try this to believe how good it is. It's hard to believe this Shepherd's Pie has no meat and is only 167 calories per serving!
You've simply got to try this to believe how good it is. It's hard to believe this Shepherd's Pie has no meat and is only 167 calories per serving!
- salt & pepper to taste
- 2 tsp fresh thyme
- 2 tsp fresh rosemary
- 2 tsp cornflour
- freshly grated nutmeg
- 2 tbsp tomato purã©e
- 1 tsp fresh thyme
- oil spray (i use rapeseed)
- 1 medium onion (peeled and finely chopped)
- 1 rib of celery (finely chopped)
- 1 large carrot (diced)
- 300 g chestnut mushrooms (cleaned off all soil)
- 100 g frozen peas
- 1 large clove of garlic
- 1 stock cube (i love kallo mushroom stock cubes)
- 1 can green or brown lentils (rinsed and drained)
- 400 g celeriac (peeled and chopped into large chunks)
- 5 g parmesan cheese
- Carbohydrate 6.48671957889365 g
- Cholesterol 1.1 mg
- Fat 0.546767499963947 g
- Fiber 1.40498749748918 g
- Protein 1.95481124996866 g
- Saturated Fat 0.28034762498326 g
- Serving Size 1 1 Serving (212g)
- Sodium 48.6326666660912 mg
- Sugar 5.08173208140448 g
- Trans Fat 0.0723853333278091 g
- Calories 38 calories
Step-by-step
- Spray a medium saucepan with a little oil and place on medium heat.
- Cook the onions and celery until they have softened and become translucent - you will need to stir them almost constantly to prevent sticking when cooking with almost no oil.
- Add the garlic, fresh herbs and the tomato puree and cook briefly to release their aromas.
- Add in the carrots and allow them to cook, and meanwhile throw your clean mushrooms into a food processor and blitz until they are a fine, damp confetti (not mush). You can go at them with a sharp knife if you don't have a food processor - just get them as small as you possibly can!
- Tip in the mushrooms and cook for upto 10 minutes which gives the mushrooms time to give up their liquid (which is always more than you think it will be!) and that liquid reduce down to almost nothing.
- Dissolve the stock cube in 500ml boiling water and pour into the pan - bring to the boil then reduce to the simmer and cook, uncovered for 15 minutes. Add in the cornflour which you need to blend with a tbsp of cold water before adding to the pan.
- Meanwhile, pop the prepared celeriac in a pan of boiling salted water and cook until soft - this may take upto 20 minutes. Drain and set aside to let some of the steam off.
- Stir the lentils and peas into the pan of vegetables and transfer to a deep casserole dish.
- Blitz your cooked celeriac with a healthy grating of nutmeg and some salt and pepper with a stick blender (or throw in a food processor) and pulse until very smooth. It never gets smooth enough with a potato masher or ricer.
- Scoop the celeriac puree on top of the pie filling and fluff it up with a fork - use a tall casserole so you don't have to spread the topping too thinly.
- Sprinkle with the reserved thyme and I pop the whole casserole on my digital scale and grate over the parmesan to be sure I don't add too much! Of course, you needn't do this if calories aren't an issue!
- Pop in a preheated oven at 200°C for about 20 minutes until the top has crisped up, the gravy is oozing out of some places and the pie is piping hot.
- Dig in and eat!
My Skinny Veggie Shepherd's Pie Adventure
As a busy professional, finding time to cook healthy and delicious meals can be a real challenge. I'm always on the lookout for recipes that are quick, easy, and packed with flavor, without compromising on nutrition. That's why I was so excited to discover this Skinny Veggie Shepherd's Pie. I've always loved Shepherd's Pie, but the traditional meat-heavy versions are often quite calorie-dense and not always the best choice for someone trying to maintain a healthy lifestyle. This recipe, however, completely changed my perspective. It's incredibly flavorful, surprisingly filling, and surprisingly light!
The preparation is incredibly straightforward, even on a busy weekday evening. The recipe involves simple steps that even a beginner cook could manage. I particularly appreciated the creative use of celeriac as a healthy alternative to the traditional mashed potato topping. It gives the pie a wonderfully smooth and creamy texture without adding a lot of extra calories. The combination of lentils, peas, and mushrooms provides a hearty base, while the blend of fresh herbs gives it a depth of flavor that rivals the richer, meat-based versions. The recipe cleverly uses techniques to maximize the flavor of the vegetables, making the most of their natural sweetness and earthy notes. There's nothing worse than bland veggie food and this is far from that.
What really impressed me was how satisfying this pie was. I often find that vegetarian meals can leave me feeling hungry an hour later, but this Skinny Veggie Shepherd's Pie kept me full and energized for hours. This is perfect for a quick and healthy weeknight dinner. The use of fresh herbs elevated the taste to another level. Adding fresh herbs while the vegetables are cooking not only adds flavor, but also enhances the aroma, making the cooking process a more enjoyable experience. The careful balance of flavors, the ease of preparation, and the satisfying result made this recipe an instant favorite in my household. I've served this to friends and family, and everyone has loved it, regardless of their dietary preferences.
One of the things that particularly struck me about this recipe was its adaptability. You can easily adjust the ingredients based on your preferences and what you have on hand. For example, I sometimes swap out the peas for other vegetables, like green beans or sweetcorn, depending on what’s in season. The herbs are also easily adjusted – I’ve tried adding finely chopped parsley and oregano, and they were excellent additions. The mushrooms also offer a lot of scope for changes – portobello mushrooms would create a much richer flavor. I even once used some leftover roasted butternut squash and it was fantastic.
I’ve made this recipe countless times now and each time it's been just as delicious and successful. It really does demonstrate that healthy eating doesn't have to mean sacrificing flavor. I wholeheartedly recommend this recipe to anyone looking for a tasty, nutritious, and satisfying meal. It's perfect for a weeknight dinner, a weekend lunch, or even a potluck gathering. It is a very versatile meal that can be prepared in advance, making it even more convenient for busy lifestyles. The leftovers are just as delicious the next day, making it a great meal-prep option for those who like to plan their meals in advance. The recipe’s ability to cater to dietary preferences is also a major bonus in today's world.
Beyond its deliciousness and convenience, this recipe embodies something deeply important to me: sustainable cooking. By focusing on readily available vegetables and avoiding meat, I not only contribute to my personal wellbeing, but also make a small, positive impact on the environment. I feel good about knowing that I'm consuming food that is both nutritious and ecologically conscious. This is especially relevant for me as a busy professional who strives to balance both my personal and professional goals.
