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Meat Eating Husbands Love This Shepard's Pie

What you need: 

4-5 russet potatoes, peeled
nondairy milk, to taste
vegan butter, to taste
salt and pepper, to taste
sprinkle garlic powder
2 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped or grated, stems and all
2 carrots, chopped or grated
2 celery ribs, chopped
1 cup mushroom or vegetable broth
3/4 cup plain nondairy milk (I use soy)
1 teaspoon cornstarch
1 teaspoon flour
nonstick spray
1 tablespoon nutritional yeast
2 handfuls French fried onions

What you do: 

1. Bake potatoes in oven or microwave. Mash cooked potatoes with as much milk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.
2. Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent. Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt. Preheat oven to 375 degrees F.
3. Add the broth and 3/4 cup milk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper if you need to. When all the vegetables are cooked, remove from heat.
4. Spray an 8"x8" baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions. Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
Serve with garlic toast or fresh bread. Enjoy!
Another way to prepare this is to spread half the potatoes on the bottom of the dish, add the veggies on top, then spread the remaining potatoes on top of the veggies. Either way it is delicious!
Source of recipe: I got a version of this recipe from my friend Becky. I've altered it a bit to my own tastes. Her meat eating husband loves it so I figured mine will too. Made it last night and got many compliments from my husband!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


This is a solid recipe. I've already made it for a few times now and it's the perfect church potluck dish.

For newbies at cooking like me, I could've used more of a break down of the steps...

Instead of the baking the potatoes, I peeled them, cut them up into squares, and boiled them until soft.

For me, the vegetables came out with too much liquid, so I had to cut a lot of the broth and the almond milk (my non-dairy milk of choice). But I used a lot of almond milk to cream up the mashed potatoes. I also used Earth Balance Soy-Free as my non-dairy butter...delicious.

Thanks for the recipe.


This recipe was GREAT! This was my first vegan recipe, and I had awesome success. I added some morningstar crumbles as well. My fiance LOVED this recipe too, and he's definitely a meat-eater kind of guy. Thanks!! :)>>>  ;)b


this is some tasty stuff, i added some oregano, thyme, parsley, and nutritional yeast to the veggie mixture. so so good!


Thank you for sharing this recipe, both my husband and I really enjoyed this dish!

I made it according to the recipe this time and even though I found it delicious, I will make a few modifications the next time. First, I may add less milk because my sauce was quite liquidy even though I added extra corn starch. Second, I think I'll add an extra soy meat layer and flavor that with some thyme and rosemary, as suggested by other reviewers.

This dish is easy to prepare and so flexible- you can throw any vegetables you have handy into it!  This will definitely become a staple in our household!


This was very good! shredded the carrot, chopped the broccoli and celery and subbed gimme lean sausage style crumbles for mushrooms (my son doesn't like shrooms). Also had to add a bit more cornstarch to get the sauce to thicken to a gravy. The 4 russets made plenty o mashed potatoes to cover the bottom and top of a 2 qt round casserole dish. YUM!


There's a reason why there are so many reviews on this recipe. It is way good!  ;D I had my doubts when I read the recipe because it seemed too simple. . . and how can you have shepherd's pie WITHOUT meat? But my meat-eating, not-big-fan-of-tofu fiance absolutely loved it. He was suspicious when he first saw it and heard what I put inside but then he went back for extra servings. Here is what I did. . .

I used canned corn, peas and carrots and a package of frozen broccoli and cauliflower. I honestly believe it's the sauce that makes this dish so good. I followed the recipe for the sauce but added a TBSP of cornstarch. If your sauce isn't thickening then take it off the heat and let it cool for a little bit. Also, I used textured vegetable protein seasoned with balsamic vinegar and a bit of soy sauce. For the topping I used the Nutritional Yeast and bread crumbs. Next time I might just got with the breadcrumbs on top and put the nutritional yeast sprinkled between the vegetables and mashed potatoes.


I have made this twice in the last two weeks! All I can say is AMAZING!! My whole family loves it and can't get enough. The only thing I did different is added corn to the veggies and for the milk I used almond vanilla milk. Give it a try it is sooooo good!


I have been making this for like...2 years now :) I thought I had commented, apparently not.

I think this is AMAZING! I use this as a base for the shepherds pie, but I vary the vegetable a lot to what I have around. I am quite busy lately so I just have been buying large amounts of frozen cauliflower, broccoli, green beans, peas, carrots, etc. And throw what I have around together. I just read all the comments and I think some of the additions sound fantastic! Squash, zucchini, yams! Soy sour cream, soy sauce, Braggs, vinegar. I am so going to alter this again by adding some of those things. Thanks guys :)

Also, I always add salt, pepper, basil, onion powder, sage and whatever spices seem like a good idea. As you can tell, a total throw together. And it always makes a 13x9 size.


My oven malfunctioned while I was making this, so I ended up heating in at 250 for 30 minutes, but it turned out perfect! To the mashed potatoes I added some vegan sour cream, vegan butter, garlic powder, salt and pepper. My omnivore Dad liked the potatoes so much he took a serving before I could put them in the pan ;D.  I layered a package of TVP crumbles between the vegetables and potatoes. I added some rosemary and thyme to the veggies, and I also had to use canned mushrooms instead of fresh, which I added with the broth and soy milk. This is definitely going to become one of my staple dishes! The french fried onions are an excellent touch of texture!

Thanks for posting and thanks to everyone for the helpful comments/suggestions!! :D


This is delicious!  I also added the sour cream to the potatoes and to the sauce.  I used significantly more flour than the recipe called for, no corn starch, and some no-chik'n broth.  I had a bit of tarragon that was about ready to go in the freezer so I threw in a teaspoon or so of fresh tarragon as well and that was yummy.  Will eat this again, often.



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