Shepherd’s Pie

by | Jan 2, 2018 | Oil Free, Recipes, Vegetables

We’re not sure where the name came from for this time-honored favorite – perhaps from the simple “piecrust” topping made from mashed potatoes. This is another good example of how meat replacements can be used in traditional recipes.


4 cups diced raw potatoes

4 cups green beans (or 1 cup each: onions, sliced carrots, cabbage, and green beans)

1 cup water

1 teaspoon Italian seasoning

2 teaspoons Beef-Like Seasoning

1½ teaspoons onion powder

1 teaspoon salt

½ teaspoon garlic powder

1 cup burger substitute

2 cans tomato soup (option: instead of tomato soup, blend ½ can coconut milk with a 14 – ounce can [1½ cups] of tomatoes)

1 cup coconut, cashew, or organic soy milk

½ teaspoon salt

water as needed


Place potatoes in saucepan, cover with water, and simmer 20 minutes or until soft.

Meanwhile, place green beans or vegetables in a saucepan with the seasonings and about 1 cup water (enough to almost cover the vegetables). Bring to a boil, then simmer for about 10 minutes. Add burger and simmer 10 more minutes.

Add the tomato soup and stir for 1 or 2 minutes while heating the whole mixture almost to boiling. Place in a deep 1½ – quart or 9″ x 9″ casserole dish.

Drain the potatoes and mash with milk of choice and salt. Spread mashed potatoes over the top, forming a 1-inch layer or “crust”. Garnish with paprika. The potatoes are much easier to spread over the vegetable filling if they are freshly mashed, but leftover mashed potatoes may be used if heated and beaten with a little water or milk to make them spreadable. Or, instead of covering the top evenly, scoop or shape with your hands biscuit-sized potato mounds over the top and broil.

Place on a low shelf in the oven with broiler on for 5-10 minutes. Serve.

Tip. May be made ahead and refrigerated. If so, place uncovered in oven, and bake at 400ºF for about 20 minutes until hot.

Make 6 servings

Source: Seven Secrets Cookbook, used with permisson.

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