Shepherd’s Pie

This veg*n shepherd’s pie recipe is a simple yet delicious lambless version of the real thing.
Yield 6-8 servings
Time 1 hour
  • large sauce pan or Dutch oven
  • wooden spoon
  • baking dish or deep pie plate
  • 2½ T olive or vegetable oil, divided
  • 2 cloves garlic, minced
  • ½ c onion, minced
  • 1 large tomato, chopped OR ½ c tomato sauce + ½ c water
  • 6 c mixed vegetables, finely chopped
    Some possibilities:
    – bell peppers
    – carrots
    – celery
    – corn
    – green beans
    – leeks
    – mushrooms
    – peas
    – spinach
    – zucchini
  • 1 c vegetable stock or water
  • 1 t soy sauce
  • pepper
  • 2 to 2½ c mashed potatoes
  • Garnish: paprika, minced parsley, and/or sesame seeds
Directions (If you don’t have any leftovers available, start making mashed potatoes first.)

Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently.

Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.

(Meanwhile, drain and mash the potatoes.)

Preheat oven to 350.

Use remaining ½ t oil to grease the baking dish. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish.

Bake until bubbly, about 30 minutes. Serve hot.

Notes For a more substantial dish, you can add/substitute things like pre-cooked, lentils, tofu, or seitan.
Help Abbreviations  |  Conversions  |  Cooking tips
Vegan shepherd’s pie with smoked tofu, carrots, corn, peas, and roasted red and yellow peppers:
Vegetarian shepherd's pie