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Vegan Lunch

Shepherd’s Pie

Shepherd's Pie

Shepherd’s Pie Shepherd’s Pie
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 300 calories 30 fat
Rating: 5.0/5
( 1 voted )


Mashed Potato Top Layer:
4 cups leftover mashed potatoes
1/2 cup unsweetened soymilk

Beef Substitue and Vegetable Bottom Layer:
1-12 oz. package Boca crumbles or other beef substitute
1 yellow onion, diced
2 celery stalks, diced
1 cup frozen, sliced carrots
1/2 cup frozen peas
2 garlic cloves, minced or pressed
1/2 cup vegan Worcestershire (I used Wizard’s)
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. Italian seasoning
1 Tbsp. vegetable oil
3 Tbsp. water
paprika to sprinkle on top
non-stick spray


vegan ingredients

Preheat oven to 350 degrees F.
Reheat the mashed potatoes in a medium saucepan over medium heat, stirring in 1/2 cup unsweetened soymilk.  Stir and cook for 3 to 5 minutes, until heated through.
In a large skillet, over medium-high heat, saute onions, garlic, and celery in vegetable oil and water for 10 minutes.  Add the carrots and peas and cook over medium heat for 5 more minutes.  Stir in the Worcestershire sauce, Italian seasoning, salt, and pepper.  Reduce heat to medium-low and add Boca crumbles.  Stir and break up the crumbles.  Cook for 5 minutes.  Spray a 2-quart baking dish with non-stick spray and add the beef substitute/vegetable mixture.


Top with mashed potatoes and smooth out.  Sprinkle with paprika.

mashed patatoes

Bake at 350 degrees F for 30-40 minutes.

mashed potatoes

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