It’s been a few months since I have wanted to make something in a ramekin. I didn’t actually own a ramekin but I really want to cook something in one. I’m not exactly sure why, I bet is has to do with watching too many reality TV cooking shows, anyways, I went shopping!
I originally bought a set of classic white ramekins (did someone say soufflé), but my girlfriend liked the way this set of mason jars looked, and since I like to keep her happy… I’m the proud owner of two matching Aqua Rustic Double-Handled Soup Crocks from World Market.
Close enough to a ramekin, right? Either way, they’re perfect for a hearty shepherd’s pie.
I wanted to keep the calories and carbohydrates low so I turned to my go-to veggie, cauliflower, but this time I found so great looking purple cauliflower. If you’re looking for fresh cauliflower delivered to your door click here.
I also used lentils, carrots, mushrooms, baby kale, and peas for the filling.
I love the way cooked carrots smell!
I used 1 head of purple cauliflower and a few small purple potatoes as the topping for the shepherd’s pie. Break down the cauliflower and remove the stems. Boil the cauliflower and potatoes until they are soft (about 20 minuets). Let the cauliflower drain then mash some olive oil, garlic, a few splashes of Worcestershire sauce, a dollop of Greek yogurt, and salt and pepper.
I filled my ramekins a little more than 3/4 of the way with the veggie mix then topped them off with the mashed cauliflower.
This was such a great dinner!
Here’s how I made it.
Shepherd’s Pie Filled with Veggies:
For the Toping:
- 1 head of purple cauliflower
- 3 small purple potatoes (optional)
- 1-2 cloves of garlic (personal preference)
- 1/2 table spoon of olive oil
- 1 dollop of Greek Yogurt (add more if you want it creamier)
- Salt, pepper, and Worcestershire sauce to taste
(see directions above)
For the Filling:
- 3/4 cup Green Lentils
- 1/2 cup frozen peas (thawed)
- 3-4 Carrots, chopped (I used organic)
- 8 oz. Baby Bella Mushrooms, finely chopped
- 1/2 small red onion
- 2 big handfuls of baby kale
- 2 table spoons Worcestershire sauce
- Salt and pepper to taste
Preheat oven to 375.
While the purple cauliflower and potatoes boil, prep and cook the Shepherd’s pie filling.
Start with the lentils. I used about 3/4 of a cup of lentils and about 3 cups of well salted water (typically there’s a 1 to 4 ratio of lentils to water).
Once the well salted water is boiling stir in the lentils and simmer until the lentils are soft, not mushy (about 20 minutes).
Chop the carrots (cut them in half lengthwise and again (you should have 4 equal quarters) then chop into equal size pieces), finely chop the mushrooms, and dice the red onion. Measure out about a cup of frozen peas and get your two big handfuls of baby kale ready.
Cook the carrots for 4-5 minutes with some olive oil, salt and pepper. Add the mushrooms and red onions, continue cooking for 8-10 minutes. Add the peas and Worcestershire sauce stir until the peas are cooked. Make sure you are seasoning the veggies with salt or pepper each time something is added into the skillet. Remember, always taste everything! turn the heat low and fold in the baby kale until it is wilted. Don’t forget to season!
Add the cooked lentils into the veggies and get ready to fill the ramekins!
I filled my ramekins a little more than 3/4 of the way with the veggie mix then topped them off with the mashed cauliflower. Pop the filled ramekins into the oven for 15-20 minutes at 375 and voila vegetarian shepherd’s pie