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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?

so awesome! my only criticism: needs some spices! I added 1 bay leaf, 1 tsp rosemary basil, and thyme. nomnomnom.

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uhh definetly just made this and ate half of it. i just couldn't stop eating. it is a great comfort food :) I am so full now! I added corn and peas. I also didn't know what the french fried onions were suppose to be like, so i just used the onion rings recipe. I was wondering since this i my first time I ever had shepherd pie, what country did it originate from? Is it an American tradition? Like to know how it got its name... :)

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:> Turned out very well, and it made a lot.  A WHOLE lot.  I added cubed sweet potato and cubed butternut squash.  Very successful.  Thanks.

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So I've already reviewed this recipe once, but wanted to come back and comment again. I've made it several times since my initial review, and it just seems to get better every time. This is one of the only ways to get my toddler son to eat broccoli and mushrooms, and he practically inhales them when I make this recipe. I've also approximated the filling and used it to fill pasties (good recipes for the dough on this site as well), and the sauce/gravy from the veggie filling really makes the pasties great. I love this recipe!

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I made this without mushrooms since my fiance doesn't like them. Turned out good but a little bland. Making it again with some more spices and adding corn and lima beans to the mix to bulk up the veggies a bit more. Overall a good recipes, easily tweaked to accommodate many!

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This was delicious! My husband doesn't like traditional shepherd's pie, but he said this recipe was a 4.5. I did add thyme and rosemary as imaveganpancake suggested. I layered the potatoes and veggies, only used 1/2 cup of milk (unsweetened original almond milk), and didn't have any problem with the sauce thickening. I bet it would also be good with green beans instead of broccoli like in one of the photos. This is a recipe I will make many more times, thanks for posting it.

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This was so good.  It fed me, my hubby, and two of our guy friends (the three of them are all meat eaters).  After we all ate to satisfaction we still had leftovers and one of the guys brought some home for his girlfriend.  I think next time I'll add some boca crumbles just to add some xtra protein/meat texture.

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I made this yesterday for the in-laws Thanksgiving Day extravaganza celebration. I thought it was ok, but not great.  It took me a LONG time to chop the veggies & make the potatoes, and then a long while to cook the vegetables & I had to add a bit more arrowroot (instead of cornstarch) to thicken it up. Also, I recommend adding a LOT of seasoned salt & other seasonings, because this will be VERY bland if not. For the time it took to make, it wasn't as awesome as I was hoping it would be. It seemed like I could have just bought some frozen vegetable mixture & put instant mashed potatoes on top. It just wasn't spectacular. However, everyone "seemed" to like it, even though only my husband said it was good after I asked him. I won't make this again.

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Love this! I made it tonight for the second time and my picky 16-month-old had it as his second dinner (he had eaten an hour earlier), and he scarfed it down and asked for more.  ;)b  I omitted the celery and nutritional yeast, added Morningstar crumbles, and for our big dish (it made so much I had one large circular dish and a small circular dish for my son) added peas and topped the French onions w/cheese. (I'm ovo-lacto, my husband is a meat-eater, and our son eats meat but is allergic to dairy and eggs. We're interesting to cook for!) I will definitely add this to our recipe list!

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My family and I have been making this for some time now.  So it's about time I say just how much I love it! 

I also love how flexible it is!  We usually just throw in what ever vegetables we have on hand and really don't fuss over exact messurments.  Just cooking to taste. 

We also like to add vegan friendly biscuits on the bottom which take about the same time and temp. to cook.  It's so good!

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