Shepherd’s Pie

I have been eating this for my last two suppers.  YUM!  Husband said it tastes almost exactly like REAL shepards pie…only better, I think.  The secret is the mushroom gravy.  So meaty delicious.  AND the sherry.  It consists of several steps, but you can do them all at the same time and all are simple.  Start boiling the potatoes, then start the mushroom gravy and while the gravy simmers cook the filling.  When filling if done, mash the potatoes and assemble.  Voila!  Pair it with a salad and you are laughing.

Sorry about picture :(.  It doesn’t appear too appetizing, but I assure you that it is.

Shepherd's pie come undone.


Heat oven to 375 F.  Oil a casserole dish (minute was 9 inch round).

Mashed Potato Topping

4-8 potatoes, depending on size.  You’ll want at least 3 cups of mashed potatoes when finished.

1 tablespoon olive oil

½ cup or more nut milk

salt and pepper to taste

Boil potatoes until tender.  Mash with the rest of ingredients.

Mushroom Sauce

½ large onion, chopped

1 clove garlic, chopped

1 teaspoon thyme

½ teaspoon savory

½ teaspoon rosemary

salt and pepper

1 box mushrooms, sliced

¼ cup sherry (can omit, but PLEASE don’t!  Tastes so much better with sherry)

2 cups veggie stock

1 tablespoon soy sauce

1 tablespoon nutritional yeast

1 tablespoon cornstarch mixed in ¼ cup water

Sauté onion for a few minutes.  Add garlic, mushrooms, and herbs and sauté until mushrooms soften, about 10 minutes.  Deglaze with sherry, add veggie stock, soy sauce and nutritional yeast.  Simmer until you are ready to use.  Then add cornstarch mixture and simmer until thickened, about 5 more minutes.

Adapted from fatfreevegan.


½ large onion, chopped

2 cloves garlic, chopped

2 large carrots, diced

1 stalk celery. Sliced

1 cup tofu, cubed

1 teaspoon thyme

1/4 teaspoon sage

½ teaspoon rosemary

salt and pepper

dash sherry or water to deglaze

Sauté onion for a few minutes.  Add garlic, carrots, celery.  Continue to sauté with lid on pan until carrots have softened.  Add tofu and herbs.  Cook another couple of minutes. Deglaze with sherry or water.  Scrape into the pot with mushroom mixture.  Stir together and dump into prepared casserole dish.  Smooth mashed potatoes on top.  Sprinkle with vegan parmesan.  Bake for 20-25 minutes until top browns slightly.


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