You are here

Member since January 2007

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 was pretty good! I've tried this type of dinner pie before with soy crumbles and couldn't stand the texture. This, however, was great. For the filling I did peas, carrots, and like someone else suggested pinto and black beans. The beans gave it a nice texture-plus it was more filling. I'm glad I can make this dish again and actually eat it  :) Thaaank you!


Eh. This is ok but not spectacular. It needs a lot of doctoring because it has very little flavor. Overall, it was a very bland dish.


I really enjoyed this recipe. In fact, I made the mashed potato part last night for tonight's dinner. The mashed potatoes were so good we ate them last night. Had to make more today.

My meat eating man loved this recipe, he loved the french onion top.

This is also the first time I have served something with the nutritional yeast and it went very well!=)


I was really looking forward to this with all the reviews. Also the first time I've ever grated a broccoli :P

Unfortunately it just didn't turn out great for me :( The 'gravy' didn't thicken up, so I needed to add 1 tablespoon more of arrowroot. Also I added about 2 tablespoons of tamari - I really found it bland otherwise :( Also added 1/2 tsp each of dried basil and thyme. Also added peas and corn. The filling reminded me of the filling that I use for my veggie lasagna :) If I make this next time, I might do what another reviewer recommended, and use a mushroom gravy to cook it in. I'm glad this recipe has satisfied many other people, I guess we all can't like the same thing though! At least I tried something new :)

1 like

This was really nice, added some rosemary to the potatoes and basil to the mix. I also put breadcrumbs over the top for a crispy topping. Thanks for posting!


Yum yum yum!

Made a bunch of alterations but this was totally delicious last night, I had leftovers for lunch today and plan on doing it again tomorrow.

This was my first time making mashed potatoes so that was pretty exciting on its own!

I had to cut out the mushrooms because my friend was coming over who doesn't like them... would definitely try it with portobellos next time.

I added a can of corn, about a quarter of a bag of frozen peas (steamed), and a can of lentils. Also used a little extra corn starch because I was paranoid about the gravy thickening up.

I don't know if it's because I had too many vegetables in there or what but there was no way this was going to fit in an 8x8" pan so I upped it to my big casserole... still barely fit everything!

So insanely delicious. A little starchy for my taste, I definitely need to work on the veggies to potatoes proportions on this but this is really a fantastic dish.

Pretty easy to put together once you cut all the vegetables... definitely will make this more in the future and keep experimenting!


My own omnivorous husband enjoyed this very much as well!  For an authentic Irish flavor I added:
A teaspoon of rosemary and sage (ground after measured)
There was a perfect amount of gravy.  My compliments of the original cook!


;)b  This was my first attempt at a vegetarian meal for the rest of the family of meat-eaters.  The teenagers liked it enough to ask for seconds and all said it was a "keeper".


Omitted the friend onions on top, but this was so good I could just shovel it all down!


This was... okay. Took a lot of time to chop everything & make the mashed potatoes; had to add a lot of herbs & stuff to flavor the veggies, then it didn't really thicken up til I added a bunch more flour & cornstarch... I may sort of make it again, but if so I'll try it with 'Awesome Mushroom Gravy' over frozen mixed veggies, topped with instant potatoes; it just didn't seem like that much payoff for all the prep time, to me. Made extra potatoes/ 9 X 13 casserole, so at least the leftovers should last through several lunches...



Log in or register to post comments