VEGETARIAN SHEPHERD'S PIE WITH POLENTA CRUST
This yummy twist on shepherd's pie comes from German chef Tim Mälzer, but I have made it vegetarian. I hope youll enjoy it, too.
Provided by Lalaloula
Categories < 60 Mins
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 22
Steps:
- In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
- Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
- Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
- Meanwhile combine water, milk, salt and spices in a small pot and bring to a boil. Whisk in the polenta (aka coarse cornmeal). On medium heat cook for about 5 minutes whisking constantly.
- Stir in cheese and butter.
- Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
- Bake in the preheated oven at 200°C/400°F for 12-15 minutes.
- Enjoy!
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Uwem Gift
[email protected]I'm new to cooking and this recipe was easy to follow. The final product was delicious and I'm proud of myself for making it.
Niru Ghising
[email protected]This is a great recipe for a potluck or party. It's easy to make and everyone loves it.
sandra leimecke
[email protected]I thought this recipe was just okay. The filling was a bit bland and the polenta crust was too dry.
Malik Shahbaz Ali
[email protected]This recipe was a bit too spicy for my taste. I'll use less chili powder next time.
Raja Alii
[email protected]I'm not a fan of polenta, so I used mashed potatoes for the crust. It turned out great!
Afnan Jafran
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Moesha Massequel
[email protected]I would definitely make this recipe again. It's a great way to use up leftover vegetables.
Temitope Olorunishola
[email protected]Overall, I thought this recipe was pretty good. The polenta crust was a nice touch, and the filling was hearty and flavorful.
Malik ali Malik ali
[email protected]I'm not sure what went wrong, but my polenta crust didn't turn out crispy. I'm going to try again next time.
Lorelei F
[email protected]This dish was a bit time-consuming to make, but it was worth it. The final product was delicious and satisfying.
Emory Johnson
[email protected]The polenta crust was too dry for my liking. I think I'll try using mashed potatoes next time.
Lexee LaForge
[email protected]This recipe was a bit bland for my taste. I added some extra spices and vegetables to give it more flavor.
Abdul Saqib
[email protected]I'm not a vegetarian, but I really enjoyed this dish. The polenta crust was especially good.
Adessa Coburn
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are even better the next day.
Abdulrahman Bangura
[email protected]I loved the combination of flavors in this dish. The lentils and vegetables were perfectly cooked, and the polenta crust was crispy and delicious.
Anony muos
[email protected]This vegetarian shepherd's pie was a hit with my family! The polenta crust was a nice change from the traditional mashed potato crust. The filling was hearty and flavorful, and the cheese topping was the perfect finishing touch.