Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Shepherd's Pie With Polenta Crust Recipe
    Lost? Site Map

    Vegetarian Shepherd's Pie With Polenta Crust

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Lalaloula's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
    2. 2
      Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
    3. 3
      Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
    4. 4
      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.
    5. 5
      Stir in cheese and butter.
    6. 6
      Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
    7. 7
      Bake in the preheated oven at 200°C/400°F for 12-15 minutes.
    8. 8
      Enjoy!

    Ratings & Reviews:

    • on August 30, 2012

      55

      This was really good! Before the second bite I was already being asked for the recipe. I have to admit that I swapped out some veggies based on what I needed to use, but the spirit of the recipe stayed the same and was wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegetarian Shepherd's Pie With Polenta Crust

    Serving Size: 1 (315 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 575.2
     
    Calories from Fat 276
    48%
    Total Fat 30.7 g
    47%
    Saturated Fat 11.2 g
    55%
    Cholesterol 45.5 mg
    15%
    Sodium 1152.3 mg
    48%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 9.4 g
    37%
    Sugars 12.1 g
    48%
    Protein 17.6 g
    35%

    The following items or measurements are not included:

    veggie crumbles

    vegetable broth

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites