Vegetable shepherd's pie {vegan – sans gluten}

Hachis parmentier végétal

Ça y est, nous y sommes, le dernier jour de l’année 2015 est arrivé et ce soir nous fêtons tous (plus ou moins) le passage à la nouvelle année. SO, comme cette année le réveillon est végétarien et sans lait pour nous, je vous propose une petite recette de hachis parmentier végétal et même un hachis parmentier vegan. J’ai eu envie de revisiter ce petit plat classique dans une version chic avec un confit d’échalotes au vin rouge et un écrasé de pommes de terre à l’huile d’olive. La base n’est donc pas composée de viande mais d’un écrasé de patate douce, pumpkin and green lentils from Puy… an entire program !

So I hope you all have a nice New Year's Eve and that you don't have too much of a hangover tomorrow morning. !

Recette de hachis parmentier végétal

Hachis parmentier vegan

Vegetable shepherd's pie {vegan - sans gluten}
Pour 4 people
Register
To print
Ingredients
  1. 400 g potatoes
  2. 150 g green Puy lentils
  3. 1/2 pumpkin
  4. 1 Yam
  5. 2 tablespoons of maple syrup
  6. 1 good drizzle of olive oil
  7. 1 Bay leaf
  8. You sell
  9. FOR THE SHALLOT CONFIT
  10. 400 g of shallots
  11. 7 cl of red wine
  12. 1 pinch of sugar
  13. 1 filet d'huile d'olive
  14. 1/2 vegetables soup
Preparation
  1. Chop the shallots into slices then put them in a pan with a drizzle of olive oil. Fry over high heat 8 minutes while stirring then deglaze with the red wine and add the 1/2 stock cube and sugar. Cook over medium heat until the liquid evaporates..
  2. Cook the lentils in boiling water with a bay leaf for 25 minutes.
  3. Then cook the potatoes in their jackets 30 minutes.
  4. Meanwhile, cut the pumpkin into cubes with the skin on and do the same with the peeled sweet potato.. Cook them 20 minutes in the steamer.
  5. Crush the cubes using a potato masher, add the drained lentils, maple syrup and season.
  6. Mash the potatoes with the potato masher then add a good drizzle of olive oil and season.
  7. Place a layer of lentils in individual containers, a layer of shallot confit then a layer of potatoes.
  8. Reheat if necessary with a lid in the steamer.
aime & mange https://aime-mange.com/
 Emilie

signature

Share

Emilie Par Emilie
20 Comments
You will like also
Tofu katsu curry {vegan}
Tofu katsu curry {vegan}
Korean kimchi pancakes, kimchijeon {vegan}
Korean kimchi pancakes, kimchijeon {vegan}
Dorayaki, Japanese pancakes {vegan}
Dorayaki, Japanese pancakes {vegan}
Vegetable rice, squash, chestnuts and spinach {vegan – sans gluten}
Vegetable rice, squash, chestnuts and spinach {vegan – sans gluten}
Flaky palms {vegan}
Flaky palms {vegan}
Brioche crown with chocolate and hazelnuts {vegan}
Brioche crown with chocolate and hazelnuts {vegan}
Vegetable shepherd's pie {vegan – sans gluten}

Previous

Saint Honoré chocolate and mango {without milk}
Vegetable shepherd's pie {vegan – sans gluten}

Following

Chocolate king cake – almonds {without milk}

leave a comment

Your email address will not be published. Mandatory fields are marked with *

20 Comments
  • Melusine
    31.12.15

    What a great idea this gratin is !

    Thank you for proposing original and alternative plans ! #govegan

    Respond
    • Emilie
      14.1.16

      Thank you very much Mélusine, delighted that he found a buyer !!!

      Respond
  • Sophie
    31.12.15

    super interesting Thank you very much

    Respond
    • Emilie
      14.1.16

      Thank you Sophie 😉

      Respond
    • Val
      4.1.20

      A great vegetarian dish, tasty and nourishing.
      Thank you for sharing.

      Respond
      • Emilie
        6.1.20

        Oh thank you very much for this great feedback, I’m glad you liked this dish 🙂

        Respond
  • Leah (Savor Life)
    1.1.16

    This recipe looks delicious, and I really like the fact that you can make it without an oven. This is really great for students like me. ! 🙂

    Respond
    • Emilie
      14.1.16

      Ah yes it’s good to be able to do without an oven, glad you like it 😉

      Respond
  • brigitte
    1.1.16

    Just a little note to wish you a very beautiful and happy gourmet new year, no doubt, with always very interesting recipes, tempting photos and a pleasure to read you. Belle continuation.

    Respond
    • Emilie
      14.1.16

      Thank you very much Brigitte, Happy New Year to you too 😉

      Respond
  • Make me bite !
    2.1.16

    Your recipe really catches my eye ! I'll write it down straight away so I can enjoy it quickly. !

    Respond
  • Zévelyne
    10.1.16

    Ah but that’s a really good idea ! Since the principle of shepherd’s pie is to use leftover meat, why not take the vegetables. Now I know what I'm going to do when I have a few things left. As for the onion confit, I adore !

    Respond
    • Emilie
      14.1.16

      Oh thank you so much, I’m delighted that you like this little hash 😉

      Respond
  • Corinne Loury
    11.1.16

    Hello Emily, I haven't known your site for long but it's just a joy ! Merci . I made vegetable shepherd’s pie this weekend. We all enjoyed, young and old, vraiment très bon. Merci, Corinne

    Respond
    • Emilie
      14.1.16

      Oh merci Corinne pour ce retour gourmand, je suis ravie que cette recette ai plu à toute la famille 😉

      Respond
  • Jessica
    16.1.16

    J’ai fait cette recette hier soir, et c’était dé-li-cieux! Le confit d’échalotes avec l’ensemble est à tomber, j’adore le sucré-salé alors je ne suis pas trop objective 🙂 Continue de nous ravir avec tes gourmandes recettes et tes splendides photos! yummy

    Respond
  • yann
    17.1.16

    Bonjour, ça ma l’air succulent !!! J’essaye ce soir, mais je pense quand même faire une cuisson au four pour gratiner le tout. Du coup vous pense quoi ? Faut-il réduire le temps de cuisson du mélange potiron-patate douce ??

    Merci pour vos belles recettes !! good Sunday

    Respond
    • Emilie
      17.1.16

      Bonjour Yann, no need to reduce the cooking time because I think that the “browning” in grill mode will not take long !
      Happy Sunday and good recipe !

      Respond