Main Dishes

Shepherd’s Pie

Hi everyone! 
This week’s recipe is a family classic that’ll keep you warm and full through the final weeks of winter. It’s also easy to make a big batch to keep for the week, and it tastes even better the next day after you make it.  Enjoy! 

Vegan Shepherd’s Pie 



-1 or 1 ½  quart baking dish

-1 block of crumbled firm tofu, or 1 ½ -2 cups cooked brown lentils, or a pack of beyond meat or your favorite meat substitute (if you go with this option, you can skip the marinade and just use the dry seasoning) 

-½ onion

-2 cloves garlic

-1 cup frozen peas and carrots

-2 large potatoes

-1 tbsp GF flour or corn starch

-vegan butter

Marinade + Seasoning (1 tsp each):

-vegan bouillon

-miso paste

-GF soy sauce or tamari



-2 tsp dried parsley

-½ tsp paprika

-onion and garlic powder (opt)


If using tofu or cooked lentils, place in a bowl or container with all the marinade and seasoning ingredients (you can add a little water to thin it out if it’s too thick), and leave to marinate for at least 30 min – an hour (the longer the better). If using beyond meat or a similar meat substitute, you can skip the marinade and just mix in the dry seasoning and set aside. 


When you are ready to cook, start with boiling and peeling your potatoes.

While they boil, prep your other ingredients by dicing your onion and crushing your garlic.

In a pan, fry up the onions in some oil until they are more translucent. Then add the tofu, lentils, or meat sub. Let it cook for 5-10 minutes and stir occasionally. Then add in your garlic and frozen veg and continue to cook for a few more minutes until the veg is cooked through.

In a cup, mix your flour or corn starch with a tiny bit of water – just enough to make a runny paste. Then add it to the cooking veg in the pan, and stir until it thickens up. 

Preheat your oven to 400 F

Hopefully by now your potatoes are about done and you can strain them and mash them. Season with vegan butter and salt and pepper to your taste. 

Grease your baking dish, and add in all of your cooked ‘meat’ and veg from the pan. Then layer on your potatoes, making sure to spread them evenly on top to cover all of the filling underneath.


Toss in the oven for about 15 minutes or until the mashed potatoes on top start to look golden brown.  




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