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
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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

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Vegetable shepherd's pie {vegan – sans gluten}

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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, really very good. Merci, Corinne

    Respond
    • Emilie
      14.1.16

      Oh thank you Corinne for this delicious feedback, I’m delighted that this recipe appealed to the whole family 😉

      Respond
  • Jessica
    16.1.16

    I made this recipe last night, and it was delicious! The shallot confit with the whole thing is to die for, I love sweet and sour so I’m not too objective 🙂 Continue to delight us with your delicious recipes and your splendid photos! yummy

    Respond
  • yann
    17.1.16

    Bonjour, it looks delicious to me !!! I'm trying this evening, but I'm still thinking of baking it in the oven to brown it all up. So what do you think? ? Should you reduce the cooking time of the pumpkin-sweet potato mixture? ??

    Thank you for your beautiful recipes !! good Sunday

    Respond
    • Emilie
      17.1.16

      Hello 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