Meatless Shepherd’s Pie

Last year at about this exact same time, I posted an amazing recipe for a vegan shepherd’s pie using lentils … and since I’m repositng some favorite Irish-inspired (or British-inspired depending on who you ask) dishes in honor of the upcoming St. Patrick’s Day holiday, I thought it worth reposting this but with a slight update: I used crumbled tempeh instead of lentils. “Looks like a duck, walks like a duck …” becasue yes, tempeh looks like ground beef and “walks” like it, but it most certainly is not “it.” So, give it a whirl and be sure to visit later this week for a few more flexitarian takes on Irish dishes.

Call it a shepherd’s pie or a cottage pie … either way, this super easy, super comforting food is a staple throughout Great Britain and it seems every region has their take on what should, and should not, go into the mix. I made a rather large one for dinner but used leftovers to make individual ones and froze them for future lunches. I know, I’m clever that way. LOL.

Anyhoo, one quick note, yes, you can use a bag of frozen vegetables but I just have a thing about the way fresh ones are cut. I like them to be a bit more rustic. Truth be told, I used a combination of frozen and fresh for this recipe but hey, you do you : )



PREP TIME: 45 minutes | COOK TIME: 1 hour

  • 6-7 medium sized golden potatoes (about 4 cups), cut in quarters
  • 1 stick plant-based butter
  • 1 medium sized onion, chopped
  • 2 stalks celery, chopped
  • 2 tsp garlic, minced
  • ½ cup carrots, chopped
  • ½ cup corn kernels
  • ½ cup green peas
  • 1 cup lentils, cooked 16 oz browned, crumbled tempeh
  • 1 cup vegetable broth
  • 1 box Light Life vegan crumbles
  • 1 tsp tomato paste, you can leave this out if you don’t like that flavor profile
  • Olive oil for cooking
  • Salt and pepper to taste

In a large stock pot, boil the potatoes. Once cooked, mash them with a fork adding 2 TBS plant-based butter and about ¼ cup plant-based half and half or cream like Silk brand’s. Set potatoes aside. Next, warm a little olive oil and 2-3 TBS plant-based butter in a large skillet, add onion, celery and garlic and tempeh saute over medium heat for about 7 minutes. Add all other vegetables and cook together for about 3 minutes. Add broth a little at a time making sure the consistency doesn’t get too wet. Add paste and combine everything, let cook for 2-3 minutes. Next, spray the bottom of a casserole dish with cooking spray, add vegetable mixture then top with mashed potatoes. Cook in oven heated to 350 degrees for 45 minutes. Make sure you watch the top so it doesn’t get too browned. If need be, place tinfoil over the top. Enjoy!

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I have been called many things in my life—some good, some bad … and sometimes completely and totally unjustified. I am not, for the record, a weird eater. Nor am I picky. I just happen to know what I like and what I don’t like. I might be the only breathing human who likes canned…

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