Vegan Shepherd’s Pie

  Shepherd's Pie

   This is an entrée I love serving to meat-loving friends.  It’s fun to watch them try to figure out where the beef is!  It tastes like it’s there, but in reality it’s not.  Invariably, they have to admit this is a great version of the fat-laden Shepherd’s Pie they’re used to.  All the flavor, minus the artery-clogging cholesterol…what’s not to love?

As always, cook once but eat twice.  This recipe is easy to throw together if you have leftover Vegetarian Taco “Meat” and cooked brown rice in the freezer.


1 1/2 c. Vegetarian Taco “Meat”

1 1/2 cooked brown rice

1 small onion, chopped

1 stalk celery, chopped

1 carrot, chopped

2 tsp. olive oil

2 tsp. dried basil

2 tsp. dried parsley

1 Tbs. Dijon mustard

1 c. dry bread crumbs

Bottom Layer:  Place Taco “Meat” and brown rice in a large bowl. Saute vegetables in oil for 4 – 5 minutes, then add to bowl with Taco “Meat” and rice.  Add spices, Dijon mustard, and bread crumbs. Stir with a large spoon to mix ingredients. Season with sea salt and pepper if desired. Spread mixture in an oil-sprayed glass casserole dish.

  Top Layer:  If you’re smart, you have leftover mashed potatoes on hand to make this recipe as simple as can be. If you don’t have any leftover mashed potatoes, here is a recipe:

Mashed Potatoes

4 large potatoes, peeled and cubed

1 qt. water

1/3 c. unsweetened rice, soy, or almond milk

1 – 2 Tbs. organic butter or substitute

salt and pepper to taste

   Bring water to a boil and add potatoes.  Reduce heat and cook 15 – 20 minutes, until potatoes are fork tender.  Drain and place in a mixing bowl. Add seasonings and use an electric mixer or hand masher to mash potatoes.  Add milk a little at a time as you mash until potatoes are thick and creamy with no lumps. Adjust seasonings to taste.

   Spread thick layer of mashed potatoes on top of the bottom layer of Shepherd’s Pie. Top with vegan parmesan cheese or Gomasio if desired.

   Bake uncovered at 375 degrees for 30 -45 minutes

   Cut into thick slices and serve with vegan gravy.

Recipe: Shepherd’s Pie

This is another good way to use Vegetarian Taco “Meat.” It is also an excellent way to use leftover brown rice and mashed potatoes. (I always like to cook large quantities of rice and Taco “Meat” so there is always some in the freezer to use in this recipe). I have served this Shepherd’s Pie to carnivores, and they don’t believe me when I tell them that it really doesn’t contain any meat. It is a hearty, filling meal served with any vegetarian gravy (Hain’s gravy mixes are good in a pinch — just add water, heat, and stir and you have gravy!)


1 1/2 c. Taco “Meat” (see recipe)

1 1/2 c. cooked brown rice

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, thinly sliced

1 small carrot, diced

1 c. bread crumbs

1 Tbsp. Dijon mustard

2 tsp. each dried parsley and basil

3/4 sea salt, if desired

2 tsp. oil

In a small pan saute the onions in oil until translucent. Then add celery, garlic, and carrot; cover and cook for 5 minutes.

Put vegetables into a large mixing bowl and add bread crumbs, rice, and Taco “Meat.” Add the dijon mustard and spices; mix well. (Add a little water or broth if it seems too dry. It should be the consistency of raw meatloaf).

Place mixture in a lightly oiled 9″ x 9″ baking pan. Spread a thick layer of mashed potatoes on top (I have used prepared instant mashed potatoes when I didn’t have leftover mashed, and they work great).

Bake uncovered for 30 – 40 minutes at 375 degrees. (When done you may want to sprinkle a little rice Parmesan cheese or Gomasio (sesame seasoning) on top just for looks. Serve with vegetarian gravy and a salad.