Wednesday, December 8, 2010

Meatless Shepherd's Pie

When we were on our honeymoon Mr.Meat and Potatoes and I spent a couple of days in England.  He ate Shepherd's Pie while we were there (a couple of times) and I remember that he liked it.  Why wouldn't he? It is right up his alley-- after all it is meat and potatoes!  I thought I would give a vegan version of this classic British dish a try. Good news- he calls it a winner and so do I.

This would be a great recipe to improvise with whatever veggies you may have in the house; especially those that have seen better days.  Below is my recipe - please let me know if you try it and also how you change it up!

Meatless Shepherd's Pie

2 lbs potatoes, peeled and cubed
2 tbsp vegan sour cream such as Tofutti
4 tbsp Earth Balance Vegan Buttery Spread
1/4 cup non dairy milk (I used So Delicious unsweetened coconut)
1/2 large Spanish onion chopped
1/2 cup chopped carrot
1 cup chopped mushrooms (I used criminis)
1/2 red pepper chopped
1/4 cup chopped flat leaf parsley
2 tbsp minced garlic
2 tbsp olive oil
14 oz faux ground beef ( I used Gimme Lean Beef Style)
2 tbsp flour
1 cup vegetable stock
2 tsp vegan Worcestershire sauce
1 tsp dried thyme
salt and pepper to taste

Set oven to broil. 

In a large pot boil the water and cook the potatoes until fork tender. Drain and place in a bowl with the 2 tbsp vegan sour cream, 2 tbsp of the Earth Balance and 1/4 cup non dairy milk. Mash the potatoes until almost smooth.  Season with salt and pepper. Add parsley. Set aside.

In a large skillet heat the olive oil, faux ground beef, carrot, onion, pepper, garlic and onion. Season with salt, pepper and thyme. Cook until vegetables are starting to soften and "meat" is browned. In a smaller skillet heat the rest of the Earth Balance (2 tbsp) with the flour for about two minutes. Add the vegetable stock and stir until smooth and thickened.  Add the 2 teaspoons of vegan Worcestershire sauce and stir until incorporated.  Stir into the "meat" and veggie mixture.

In a 8 or 9 inch pie plate (or other similar sized vessel) spread the "meat" mixture evenly.Top with the mashed potatoes and sprinkle with paprika. 

Place in the broiler until browned on top.  Allow to cool slightly before serving.


  1. OMG, that looks amazing, Lee! I can't wait to try this when my friends from the UK come to visit us. I'm going to spoil them silly when they're here with all kinds of treats they can't get over there, like Tofutti sour cream and cream cheese and So Delicious coconut milk ice cream and kefir.

  2. That looks great! What a nice winter comfort food!