Vegan Shepherd’s Pie

Enjoy this excerpt from my book, Culinary Creativity: Let your restrictions set you free. Thank you!


Traditional shepherd’s pie is lamb and potatoes. This recipe has veggie burgers and mashed roots instead, and I love it. I got the idea of using veggie burgers from a vegan cookbook. We eat soy-free, so we use Sunshine Burgers (original flavor), but you could use any veggie burger you like.


Vegan Shepherd’s Pie Recipe

1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
2 carrots, chopped
2 cups mushrooms, chopped
2 tablespoons Coconut Secret Coconut Aminos
3/4 cup vegetable stock
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
Dash freshly ground black pepper
3 veggie burgers, crumbled
1/2 cup green peas, (frozen or thawed)
1 batch Mashed Roots (page 106 in Culinary Creativity: Let your restrictions set you free or use mashed potatoes)


Preheat the oven to 375oF. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover, and cook for about 10 minutes (stirring occasionally) until the carrots are al dente. Add the mushrooms and cook for a few minutes; then stir in the aminos, stock, herbs, and pepper.

Prepare a 9×9-inch baking dish with oil. Add the crumbled burgers and peas. Then pour the sautéed mixture evenly over the top. Spread the mashed roots on top.

Bake for 30–35 minutes until the dish is hot, bubbling, and golden brown. Move to the top shelf if the top isn’t golden after 25 minutes. Serve warm.


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