A delicious and simple shepherd’s pie that I’ve made that even meat lovers have praised!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 large potatoes, peeled and cut into large chunks
- 4 cloves garlic, peeled
- 1 cup shredded Cheddar cheese
- salt and ground black pepper to taste
- 1 tablespoon canola oil
- 2 small onions, chopped
- 1 pound vegetarian beef crumbles (such as Boca®)
- 1 (10 ounce) can sliced mushrooms, drained (Optional)
- 1 cup frozen peas
- 2 tablespoons vegetarian Worcestershire sauce
- 1 (15 ounce) can creamed corn
- 1 pinch paprika (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place potato chunks and garlic cloves in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Mash using a potato masher. Stir in Cheddar cheese, salt, and pepper until evenly mixed.
- Heat oil in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Stir in vegetarian beef crumbles, mushrooms, and peas; cook until heated through, about 5 minutes. Stir in Worcestershire sauce and pepper.
- Pour onion and beef crumble mixture into a deep 9-inch casserole. Spread creamed corn on top. Spread mashed potato mixture carefully over the creamed corn. Sprinkle paprika over mashed potatoes.
- Bake in the preheated oven until bubbling around the sides and hot in the center, 30 to 40 minutes.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 12 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 961 mg |
| Sugars | 10 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very tasty variation on an old standard. The garlic and cheese combined with the mashed potatoes attracted my attention to this recipe and I was not disappointed. Peas were a great addition to the veggie ground round, mixed with onions and mushrooms, and reminded me of Paté Chinois variants on the Shepherd’s Pie theme. Brilliant!
Very tasty. My husband and I liked it, my vegetarian daughter thought it was okay. Thanks for the recipe!
This turned out wonderfully! My only wish would be to find a way to make it takes “beefier” without real beef……
Good recipe
This was delicious! I used Mexican veggie ground which gave it a kick of spice but not too much. Also added a bit of milk and butter to the potatoes. Will be making again 🙂
We made this as the main dish for our vegetarian Thanksgiving this year, and it was absolutely delicious! The only changes we made were that we omitted the creamed corn and used HP Sauce as we were out of Worcestershire sauce. It was wonderful, we’ll definitely be making this again!