Vegetarian Shepherd'S Pie With Polenta Crust Recipe

Name: Vegetarian Shepherd'S Pie With Polenta Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand); 150 g leeks, cleaned and sliced; 150 g celery, diced; 2 tablespoons tomato paste; 1 teaspoon paprika; 1/8 teaspoon cayenne pepper; 1/2 teaspoon dried rosemary; 1/4 teaspoon black pepper, freshly ground; 1/4 teaspoon salt; 1 (425 g) can diced tomatoes, UNdrained; 100 ml vegetable broth; 125 ml water; 250 ml milk; 1/4 teaspoon salt; 1/4 teaspoon dried rosemary; 1/4 teaspoon black pepper; 1/2 teaspoon chili powder; 1/4 teaspoon granulated garlic; 80 g polenta (aka coarse cornmeal); 30 g parmesan cheese, grated; 1 tablespoon butter

Servings: persons

2 tablespoons oil
200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand)
150 g leeks, cleaned and sliced
150 g celery, diced
2 tablespoons tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 (425 g) can diced tomatoes, UNdrained
100 ml vegetable broth
125 ml water
250 ml milk
1/4 teaspoon salt
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon granulated garlic
80 g polenta (aka coarse cornmeal)
30 g parmesan cheese, grated
1 tablespoon butter

1
In a large pan heat the olive oil. Add the veggie crumbles and sautee until dry and browned.
2
Add leeks, celery, tomato paste, paprika, cayenne pepper, rosemary, black pepper and salt. Sautee for another minute.
3
Add the diced tomatoes with their juice and the veggie broth. Bring to a boil and simmer uncovered for about 15 minutes.
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
Stir in cheese and butter.
6
Pour the vegetable tomato mixture into a round casserole dish (about 9 inch diameter) and top with the polenta mixture.
7
Bake in the preheated oven at 200u00b0C/400u00b0F for 12-15 minutes.
8
Enjoy!

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons oil, 200 g veggie crumbles, soaked in water and drained if necessary (this varies from brand to brand), 150 g leeks, cleaned and sliced, 150 g celery, diced, and more.

Yes, Vegetarian Shepherd'S Pie With Polenta Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetarian Shepherd'S Pie With Polenta Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions