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Vegetarian Shepherd's Pie

This can be made vegan or can also be adapted for meat-eaters. In any form it still promises to be tasty! 

While your potatoes are cooking you can start on the filling- which will cut down on some of the prep time. 

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

Topping

  • 1 lb potatoes I used a combo of yukon gold and red potatoes
  • salt to taste
  • 1/2 cup milk I used coconut
  • 2 tbsp butter I used grassfed

Filling

  • olive oil enough to cook garlic
  • 2 gloves garlic
  • 1/2 yellow onion chopped
  • 1 lb ground meat substitue I used SmartGround Lightlife crumbles
  • 1/2 cup vegetable stock
  • 2 tbsp tomato sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp oregano
  • 1 bag frozen veggies I used peas and carrots
  • salt and pepper to taste

Instructions

Topping

  1. Wash and cube potatoes into 1-1.5" cubes. I leave the skin on because #nutrients but do make sure you give them a good scrub if you do this.

  2.  Bring water to a boil

  3. Add potatoes and cook until potatoes can be mashed easily with a fork

  4. Remove from heat and drain

  5. Mash potatoes with a fork or potato masher (or a muddler) while adding milk/cream and stir until consistency is smooth

  6. Melt the butter (I used a double broiler method because #FMicrowaves)

Filling

  1. Preheat oven to 400 degrees

  2. While potatoes are boiling, mince garlic and sauté in olive oil

  3. Once you start to smell the garlic cooking, add in chopped onions

  4. When onions start to become transparent, crumble in meat substitute

  5. Add vegetable stock, tomato sauce, Worcestershire sauce, oregano and veggies. Allow to simmer 1-2 minutes

Putting It All Together

  1. Pat down so that the mixture is even in dish

  2. Add potatoes evenly on top

  3. Using a fork, make rows in the potatoes so it looks like a beautiful plowed field

  4. Pour the butter over top

  5. Place in the oven to bake for approximately 25 minutes (or until potatoes start to brown)

  6. Allow to cool for atleast 15 minutes (I knoowwwww. So long.) before serving