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Shepards Pie - Basic, Traditional, No Weird Ingredients

What you need: 

olive oil, as needed
1 (12 ounce) package vegan ground beef (I use Yves Ground Round)
2 large carrots, grated
1 medium onion, chopped
1 1/2 teaspoons rosemary
1 tablespoon + 1 1/2 teaspoons vegan Worcestershire sauce
1 1/2 teaspoons salt
1 cup frozen corn (I use peaches and cream style corn)
7 potatoes, boiled and mashed

What you do: 

1. Preheat oven to 350 degrees F. Cook ground round with onion and grated carrot in olive oil about 5 minutes over medium heat.
2. Add salt, rosemary and Worcestershire and mix well.
3. Put mixture in casserole dish and top with corn and then potatoes. Bake about 30 minutes.
Variations: Add garlic to mashed potatoes and sprinkle extra rosemary on top.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
5
Recipe Category: 

SO HOW'D IT GO?

This was a big hit!  I'll tell you how I did it- sauteed mushrooms and added a tomato sauce then I poured in grapenuts (my secret ground veg ingredient- works in chili too) and let it absorb all the yummy flavor from mushrooms and sauce.  Boiled potatoes with skin on, drained, added a veggie boullion and some almond milk and hand mashed.  Meanwhile I had frozen corn (organic non-gmo!) and frozen peas boiling away in another pot.  At this point I noticed the mashed potatoes could use some more moisture and poured in some of the water from the peas and corn.  Went outside and picked some rosemary and mixed it into the grapenuts sauce mixture.  Then just layered it, grapenuts, corn and peas, mashed potatoes and topped with a little salt, nutri. yeast and extra rosemary.  Thank you for this great recipe- it's in the weekly rotation now!

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Trying this tonight for the first time.  I have never attempted anything resembling any sort of shepherd's pie before, so it is a very new experience.  I forgot to put onion in.  Rosemary is fresh cut from my mother's rosemary shrub.  Potatoes from the garden.  I'm adding beets from the local farmer's market.  I don't have any sort of Worcestershire sauce, so I'm made up a magic sauce with kimchi, cholula, spike, and pepper.  Uncooked, it tastes wonderful, we'll see how it is in 20 minutes when it comes out of the oven.

Thank you for the awesome recipe!

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As is, the recipe sounds a little dry to me so I changed a few things to moisten it up. 
I topped with creamy garlic mashed potatoes instead of just smashed potatoes.
I threw in some left-over mushroom gravy but some soy milk would have worked fine to keep the crumbles from drying out during the bake time.
It turned out splendidly. Thanks for the recipe.

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I made this tonight and it was divine. I did however, add some frozen peas to the mixture. Also, next time I would add a wee bit of broth to the ground 'beef' mixture. The potatoes were a bit stiff, but I can throw in some vegan butter to remedy that situation. The flavor was to die for. The simplicity of this dish was what hooked me. This we will make again for sure.

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We simply call the peaches and cream variety good old yellow and white corn.  It is a big favorite and sells out fast.  It tends to be sweeter according to the other half.  Since we have a lot of Amish and Mennonites who use Heirloom seeds, all varieties can be found.  In this recipe simply use your favorite corn.  It will work just fine.  I would save the yellow and white for roasting ears myself.

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After reading the reviews I just had to share my comment. Living in a small farming community I know only too well about Peaches and Cream Corn, it's EVERYWHERE! I can't find the old fashioned yellow kernel corn anymore which is my favorite. The peaches and cream corn is sweet I give it that but totally lacking in corn taste which is what I want in an ear of corn, but of course then your talking to someone who loves the taste of green field corn, roasted over a fire and submitted to a layer of mayo, and chili d arbol sauce. Anyway, fantastic recipe!   

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