Best 20 Vegetarian Pie Recipes

VEGETARIAN SHEPHERD'S PIE

Steps:

• Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute. Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.
• Preheat oven to 400 degrees. Place potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth. Season with salt and pepper.
• Transfer lentil mixture to a 2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes. Let stand 20 minutes; serve.

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

VEGETARIAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
• Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
• In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
• Bake 15 minutes. Brown in broiler. Serve.

VEGETARIAN BEEF SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
• Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
• Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
• Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.

VEGETARIAN TAMALE PIE

Steps:

• Combine tomatoes and boiling water; let stand 20 minutes.
• Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
• Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
• Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
• Stir in cheese.
• Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
• Preheat oven to 400 degrees.
• In a large skillet, saute onion in a little olive oil til onion is soft.
• Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
• Spoon bean mixture evenly over cornmeal crust.
• Drop remaining cornmeal mixture onto bean mixture.
• Bake pie at 400 degrees for 30 minutes or until set.
• Serve pie with low-fat sour cream.

VEGETARIAN SHEPHERD'S PIE

Steps:

• In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
• Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
• Continue to mash according to your taste, until desired texture is achieved.
• Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
• In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
• Stir.
• Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
• Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
• Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
• Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
• Spread the mashed sweet potato and potato over top using a rubber spatula.
• Bake, uncovered for 45 - 60 minutes.
• This recipe also freezes very nicely.

CURRIED VEGETARIAN SHEPHERD'S PIE

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, fill a separate large saucepan with 6 cups water; add the bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add the carrots, rutabaga, turnip and leeks; reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard the bay leaves and thyme. Pat the vegetables dry; set aside.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until the liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved cooking liquid and 3/4 cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrot mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.
• Drain the potatoes and let cool slightly. Return to the pot and add the curry powder and the remaining 4 tablespoons butter and 3/4 cup half-and-half. Season with 3/4 teaspoon salt and mash well.
• Spread the mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with the back of a spoon. Bake until bubbling around the edges and the topping is browned in spots, about 20 minutes. Let rest 10 minutes before serving.

VEGETARIAN "CHICKEN" POT PIE

Steps:

• Preheat oven to 375℉. Put vegetable stock in a pan & heat to a simmer. It must be boiling when added. Brown "chicken" in a skillet with 1T oil. Season with salt & pepper. Remove from the pan & set aside. Make a roux by melting butter, adding flour, and whisking constantly until light brown in color. Set aside. In large stock pot, cook onions in oil for 5 minutes or until they begin to become clear, then add carrots, thyme, salt & pepper. Cook another 5 minutes or so. Add boiling stock and cook another 5 minutes. Whisk in nutritional yeast. Add in the roux a bit at a time and continue to cook as the sauce thickens. Finally add the "chicken", soy sauce and peas. Remove from heat and let cool a bit. Roll out one pie crust and line a 9" deep dish pie plate. Add the cooled pie filling, and top with the second pie crust. Cut some air slits into the top crust. Bake for about an hour, or until the top is nicely browned and the filling is bubbling a bit. You could omit the bottom crust and simply use a top crust if desired. You could also make small individual pies, but limit the baking time to about half an hour if you do this. I haven't tried this, so the baking time is an estimate.

VEGETARIAN POLENTA PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, garlic, and oregano in the hot oil until softened, 5 to 10 minutes. Remove skillet from heat.
• Pour water into a pot and bring to a boil; add polenta and a pinch of salt. Whisk and cook polenta until thickened, 3 to 5 minutes. Remove from heat.
• Spread and flatten polenta into a 9-inch pie plate, forming a crust. Cool to room temperature.
• Layer diced tomatoes into the cooled crust; top with onion mixture. Sprinkle Parmesan cheese over filling.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

EASY VEGETARIAN SHEPHERD'S PIE

Steps:

• Heat oven to 350°F. Heat water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
• Meanwhile prepare vegetables as directed on package. Stir together vegetables and mushrooms in medium bowl. Spoon vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
• Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.

VEGETARIAN TEX-MEX SHEPHERD'S PIE

Steps:

• Boil potatoes until tender, drain and mash.
• Blend with milk, parsley, butter and 1/2 tsp.
• each of salt and pepper.
• Heat oil and sauté carrots, onion, pepper, chili powder, cumin and cayenne for about 5 minutes.
• Add bulgur and flour; cook, stirring for 1 minute.
• Gradually add stock, cover and cook over low heat until liquid is absorbed, about 10 minutes.
• Add corn and remaining salt and pepper.
• Spread vegetable mixture in 8 inch glass baking dish.
• Spread potatoes on top and broil for 2 minutes or until golden.

VEGETARIAN SHEPHERD'S PIE

Steps:

• In 10-inch nonstick skillet, heat beans, salsa, corn and carrot to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrot is tender.
• In 2-quart saucepan, heat water, milk, margarine and salt to boiling. Remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip mashed potatoes with fork until fluffy.
• Spoon mashed potatoes onto bean mixture around edge of skillet. Cover; simmer 5 minutes. Sprinkle with cheese and chives before serving.

VEGETARIAN SHEPHERD'S PIE WITH POLENTA CRUST

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!

VEGETARIAN TACO PIE

Steps:

• In a small bowl, mash up black beans until they are a thick paste.
• In a frying pan, sauté the onion and pepper. Once cooked, add the veggie ground round and heat (do not overcook!)
• In a round casserole dish place one tortilla shell on the bottom. Spread the black bean paste over the shell then add some of the "meat" mixture. Top with cheese and another tortilla. Continue layer until bean and meat mixture is used up.
• On the top tortilla add the salsa and spread around. Sprinkle with cheese and green onion.
• Bake at 375 degrees for 15-20 minutes, or until cheese is melted.
• Serve with salsa and sour cream.

VEGETARIAN/VEGAN POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust into a pie pan.
• Bring a large pot of water to a boil over high heat. Add potatoes and carrots; boil until tender, about 15 minutes. Add broccoli and cook for another 3 minutes.
• Bring 1 cup water to a boil and stir in bouillon cube to dissolve. Stir in flour; remove from heat.
• Combine potatoes, carrots, broccoli, bouillon stock, and vegetarian strips. Pour into the pie crust. Top with the second pie crust and crimp edges to seal.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes.

VEGETARIAN SHEPHERD'S PIE WITH MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 9x13-inch baking dish.
• Heat a large pot of water over medium-high heat and bring to a boil. Drop potatoes and 1 teaspoon of salt into the water. Boil until the potatoes are very tender, about 20 minutes. Drain potatoes, reserving 2 cups of the cooking water (potato stock).
• Mash potatoes in a bowl with milk and 3 tablespoons butter. If potatoes are too dry, add some of the potato stock gradually until mashed potatoes are light and fluffy. Season with salt and pepper and set aside.
• Place 2 skillets on the stove. Add 1/4 cup potato stock, 1 tablespoon butter, and 1/2 of the garlic to each skillet and heat over medium heat until butter is melted. Place 1/2 of the mushrooms in each skillet and cook, stirring occasionally, until mushrooms are soft, about 10 minutes, adding more potato stock if mushrooms become too dry. Remove from the heat and transfer mushrooms and any cooking liquid to the prepared baking dish.
• Melt remaining 2 tablespoons butter in one of the skillets over medium heat. Add onions and peas; cook until onions are soft and translucent, about 5 minutes. Layer onion and peas on top of the mushrooms. Spread mashed potatoes on top.
• Bake in the preheated oven until the top is lightly browned, about 15 minutes.

VEGETARIAN TORTILLA PIE

Steps:

• Preheat oven to 500 degrees.
• Spray 15 1/2 by 10 1/2 inch jelly-roll pan with nonstick cooking spray.
• In a small bowl, mix salsa and tomato sauce.
• In a medium bowl mix black beans, corn, and cilantro.
• Place 1 tortilla in prepared jelly-roll pan.
• Spread one third of salsa mixture over tortilla.
• Top with one third of bean mixture and one third of cheese.
• Repeat layering 2 more times, ending with last tortilla.
• Bake pie until cheese melts and filling is heated through.
• 10 to 12 minutes.
• Serve with sour cream.

VEGETARIAN SHEPHERD'S PIE

Steps:

• Make stew:
• Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
• Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
• Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
• Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
• Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
• While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
• Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
• Remove from heat and stir in parsley.
• Make topping while stew simmers:
• Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
• Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
• Finish pie:
• Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
• Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.

VEGETARIAN MUSHROOM SHEPHERD'S PIE - WITH VEGAN VERSION

Steps:

• Peel the potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
• Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
• Heat 2 tbsp of sunflower oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs ( or egg substitutes + dry yeast flakes) and spices. Sauté for 10 minutes.
• * I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
• Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
• Heat your oven at 392Ëš. Put the casserole in the oven. Cook for 40 minutes.
• Don't serve immediately. Let it cool for at least half an hour.
• *Textured soy protein substitute: Use 1,5-2kg of mushrooms instead of just 1kg. Add 3-4 tbsp of breadcrumbs(optional). I used soy granules only for economical purposes.

VEGETARIAN SHEPHERD'S PIE I

Steps:

• Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
• While potatoes are cooking, bring 1 1/2 cups water and 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 10-inch pie pan or casserole dish.
• In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
• Combine vegetable mixture and kasha in a large bowl. Transfer to prepared pan and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
• Bake in preheated oven for 30 minutes. Garnish with the chopped parsley, and serve.