Shepherd’s Pie

I modified this recipe to make a delicious comfort food dinner.  You need to prepare the faux meat crumbles separately, or use store-bought ones.  Wonderful and filling!


  • 1 lb 4 oz potatoes, chopped into chunks
  • 1/2 tsp salt
  • 1 1/2 cups onions, chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups diced carrots
  • 3 cups  (14 oz) diced zucchini and/or summer squash
  • 1 recipe of faux meat crumbles (about 3 cups)
  • 1 Tbsp reduced sodium tamari or Bragg’s Liquid Aminos
  • 1 Tbsp Worcestershire sauce
  • 3/4 cup corn
  • 1/4 cup peas
  • 1/2 tsp thyme
  • ground black pepper

Steam or boil the potatoes until soft and mashable.  Season with 1/2 tsp salt, or to taste and mash.

In a separate saute pan, saute onions in olive oil, water, or broth, until translucent.  Add garlic and carrots and cook with a lid on for another 5 minutes, stirring occasionally.  Add zucchini and cook until everything is soft.  Add remaining ingredients.

Pour veggie mixture in a baking dish and top with the mashed potatoes.  Broil for 10 minutes or until potatoes are browned to your liking on top.



3 thoughts on “Shepherd’s Pie

  1. Pingback: Upside Down Shephard’s Pie | Plant Based for Health

  2. Elizabeth

    The whole family loved this! I added mushrooms and green beans (instead of peas) as they were in the fridge. Also added 1 cup broth with 2 T arrowroot powder as a sauce to make it come together. The cauliflower meat was yummy – I have made a shepard’s pie with lentil as a protein before. Will definitely make again!


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