Shepherd’s Pie, Vegetarian Style

Shepherd’s Pie, Vegetarian Style

Introducing the ultimate veggie comfort food -Veggie Shepherd’s Pie! And, not surprisingly, is both of my sons’ favorite dish. Well, we all love this dish, especially on a cold winter night when you need cozy hardy food to warm you all over.

Easy to make, it’s a dish you can literally add anything to. To some this might considered a bit (a tiny bit) of a cheater dish because not everything I use in it is homemade although it 100% can be-but I’m just putting it out there that I don’t always go all the way homemade- hello- I am not a homesteader-not yet anyways!

The things I cheat on are the pie shell and the protein. You can use frozen pie crusts-always go for the whole wheat, or you absolutely can make your own- and I encourage you to, too! My elder son is the baker in the family so we will put him up to this task next time we make this pie. The other “cheater” food is packaged soy “ground round”. Oh boy, here we go. I am well aware of the controversy not only with soy- that is another post- but processed and packaged soy—so if you choose to use this type of protein, make sure it is non GMO soy. You can also use other “whole food” proteins like a layer of kidney beans or even ground turkey instead of the soy if you want to.

Serves 6

Prep Time: 40 minutes

Cook Time: 20 minutes


5 medium potatoes

1 tablespoon olive oil

1 onion chopped

3 cloves garlic, chopped

1 tablespoon Bragg Liquid Amino’s

1 bullion cube

I head broccoli stems peeled and chopped, florets cut in bite size pieces

2 carrots diced

~plus any other veggies you might want to throw in depending on season

  • asparagus peas/green beans/red bell pepper/ squash

1 package soy ground round-non GMO or other protein

1 cup cheddar cheese- grated

2 Pie Crusts, whole wheat- home made or frozen

  • Boil and mash potatoes –I like to keep the skin on. Use red, russet or any other good creamer type potato. Add soymilk, cow milk, salt and pepper to taste plus a little butter or olive oil to finish or as you like. Make them your favorite way!!
  • Sauté onions and garlic in olive oil until they start to brown
  • Add carrots and continue cooking for another few minutes then add the broccoli.
  • Add a splash of water and the bullion cube and make sure it dilutes, stir and mix in well
  • Remove from heat when vegetables are barely al dente
  • Prepare 2 pie crusts
  • Divide the soy ground round in half and crumble equally in both shells
  • Add veggies to level of pie crust
  • Top off with mashed potatoes-spread evenly and cover veggies entirely
  • Sprinkle with grated cheese
  • Bake in 350 oven for 15-20 minutes or until cheese is melted

This is the kind of dish that you can really experiment with. Let us know how you like it and how you make it!

oxoxox, JT

One Response

  1. tammy

    Yumm…I can’t wait to try this recipe. Perfect comfort food for a cold and windy day like today! I especially appreciate the “short cut” tips. Keep them coming.