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Shepherd's Pie

A classic comfort dish that will make you feel warm inside!


1/2 onion, chopped

2 packages of frozen Beyond Meat Beefy Crumbles

1 tablespoon vegetable oil

1 vegan beef bouillon cube

3 tablespoons flour

1 cup veggie broth

6oz of cooked peas

1/2 cup shredded carrots

3-4 russet potaoes, cubed

1 tablespoon earth balance butter (more if you're living on the wild side)

1/4 cup of tofutti sour cream

1/3 cup almond milk

1/2 package of Follow Your Heart mozzarella shreds

Garlic salt and pepper

1/3 cup of ketchup


Preheat oven to 350

Cook your cubed potatoes in salted water for 15 minutes

They are done when tender to touch

Drain and mash with butter, sour cream, milk, mozzarella, salt and pepper

Mash well and set aside

In a separate pan sauté your onion in oil over medium-high heat

Cook for 3 minutes

Add in your beef crumbles

Allow to cook for 3 minutes and then add in your beef cube

Stir until fully combined

Stir in your flour

Once flour is mixed in slowly pour in your veggie broth

Allow to cook for 5-7 minutes until liquid is dissolved

Season with salt and pepper

Turn off heat

Place meat mixture into a greased casserole dish

Saute your peas and carrots in your beef pan

Cook for 5 minutes and turn off heat

Evenly spread your carrot and peas mix over the beef crumbles

Drizzle your ketchup over peas and carrots

Spread your mashed potatoes evenly on top

(Feel free to brush the top with melted butter)

Cover with foil and bake for 15 minutes

Remove Foil and bake for additional 5-10 minutes.

Remove from oven

Serve and Enjoy!


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