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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: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Amazing recipe! ;)b

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This recipe is amazing! I have made it multiple times and I never get tired of it. My boyfriend begs me to make it every week. This is a must for every vegan household!

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This turned out so great!  We had 2 vegetarians, 2 meat-eaters, and no vegans at out dinner table and everyone loved this.

We made a couple of changes, mostly things that other people suggested in the comments.  We had 4 layers - mashed potatoes on the bottom, then a layer of Morningstar meat crumbles, then the veggie mixture, and then more mashed potatoes on top.  (and sprinkled bread crumbs on top, since we didn't have french fried onions or nutritional yeast).  We also added generous amounts of rosemary and thyme to both the "meat" crumbles and the veggie mixture, and plenty of garlic powder to the mashed potatoes.

Oh - and I also used shiitake mushrooms instead of portabella or baby bella or some of the others, and that was SUCH a good decision! you could really taste the sweetness and flavor of the mushrooms and everyone commented that it was one of the best parts of the dish.

But all in all, this was delicious and not as difficult to make as I feared it might be.  Definitely a keeper recipe.

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This was AMAZING!!! My omnivorous family loved it too (with the exception of my dad, who just doesn't like Shepherds pie). Even my picky sister-in-law ate every bit of it. I did make some changes to mine though. I added a good handful each of frozen corn and frozen peas to my filling. I chopped up some veggie beef tenders, chopped instead of sliced my portobellos, omitted the broccoli because I had none, and added some extra spices and such. I heated up my starch, veggie broth and almond milk first, then added it to the veggie mixture and let it reduce on the stove top for a good half hour.

I made my shepherds pie the day before I wanted to serve it for dinner so the flavours would get a chance to blend. Heated it in the oven at about 350 for 30 minutes or so. It was perfect!!! Definitely copying this recipe to put into my REAL recipe box.

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Yummy and filling.  :)

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OMGsh! I followed the directions perfectly & this was frickin' AWESOME! Seriously! Really, really good & I have extremely picky eaters at my house!

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Just finished eating this  :P Very yummy. I added a layer of brown lentils and chives fresh from the garden. Unfortunately I couldn't get my boyfriend to go near it...but then again...he never goes near anything I cook :( oh well...more for me!!!! :-D

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I had a craving for shephards pie for a while so I looked on here and found this. I've made this a few times now, once for myself to eat on for the week and once for my omni family. I added some Gimme Lean ground beef style crumbles and it was awesome and super filling! Everyone loved it and it made ALOT! Thanks!  ;)b

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:)>>>
LOVED this recipe. Added a 1/2 can of kidney beans (like someone suggested) and it was fabulous:)

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Very good, made this last night. I did mod it slightly: instead of mashed potatos on top, I let the pie cook 95% without a top, then grated potato on the top, let it cook 99%, then broiled the potato topping golden brown. Had one piece, then another....finally had to give my dog a small peice so that I can say that I did not eat the whole thing myself. We both loved it!

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