VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner. This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
Provided by Lorraine Pascale
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 22
Steps:
- To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4–5 minutes, or until beginning to soften.
- Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4–5 minutes.
- Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender.
- Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
- Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
- Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
- Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.
Nutrition Facts : Calories 416kcal, CarbohydrateContent 68g, FatContent 6g, FiberContent 15g, ProteinContent 17g, SaturatedFatContent 2.5g, SugarContent 19g
CRISPY KALE "CHIPS" RECIPE | MELISSA D'ARABIAN | FOOD NETW…
Make your own crispy kale chips at home, thanks to Melissa d'Arabian from Ten Dollar Dinners on Food Network.
Provided by Melissa d'Arabian : Food Network
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Nutrition Facts : Calories 93 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 312 milligrams, CarbohydrateContent 7 grams, FiberContent 1 grams, ProteinContent 2 grams, SugarContent 0 grams
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VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
- Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.
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These crunchy air-fryer potato chips are a salty, satisfying snack that’s a cinch to cook up. A mandoline makes fast work of slicing the potatoes paper thin. Rinsing the sliced potatoes before cooking will remove most of the natural starch and prevent the chips from sticking together––don't skip this step.
From foodnetwork.com
Reviews 4.3
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From foodnetwork.com
Reviews 4.3
Total Time 30 minutes
- Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.
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VEGGIE SHEPHERD'S PIE RECIPE - BBC FOOD
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner.
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 416kcal per serving
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Reviews 4.8
Cuisine British
Calories 416kcal per serving
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