Vegetarian Shepherd’s Pie for Meat Lovers

The dish is served! Dig in and get cozy!

The dish is served. Dig in and get cozy!

Alright, my lovelies, it’s time for a nice hearty comfort food dish! It’s bitterly cold outside, so how about a nice, warm shepherd’s pie, straight from the oven? But gone veg, because veg is yummy. However, since the DH is an affirmed meat-a-tarian, this Shepherd’s Pie looks like meat and tastes like meat, and only the most dedicated of meat-lovers will be able to tell the difference.

The secret? Veggie ground round, which is made of soy. It’s a very versatile product, and takes on the seasoning of whatever dish you use it in.

And the other secret? Use mayonnaise in the mashed potato topping. It makes the potato crust creamier and zingy-er (zingier? Meh.) and it’s an easy add-in.

Let’s get cooking! And then comforted by the cooking. Mmm…comfort food…so snuggly and tasty.

Vegetarian Shepherd’s Pie for Meat Lovers

  • 4 potatoes
  • 1 package Yves’ Ground Round
  • 2 tbsp. tomato paste
  • 1 cube vegetarian beef bouillion
  • 2 tbsp. water
  • salt and pepper to taste
  • 1 1/2 c. frozen mixed vegetables
  • 4 tbsp. mayonnaise
  • 1/3 c. milk
  • 1/2 c. butter
  • 1 onion
  • 2 cloves garlic
  • few drop of Worchestershire sauce (the anchovy-free kind)
  • 1 egg yolk

Chop garlic and onion. Set aside 1/3 c. butter and melt the rest of the butter in a pan. Saute the garlic and onions until golden. Add in bouillion cube, water, salt and pepper, and ground round. Stir until mixed, over medium heat, until heated through. Add in tomato paste, and worchestershire sauce, and stir again. Defrost frozen vegetables and stir in mixture. Set aside the meat mixture.

The oh-so-meaty filling!

The oh-so-meaty filling!

Bake potatoes in microwave (or peel and boil them, whatever’s easier for you!) and scrape out the insides. Mash with milk and butter. Add in mayonnaise and salt and pepper to taste.

In a baking dish, spread the meat and veggie mixture in the base. Dollop mashed potatoes on top and spread to form the topping. Using a fork, scrape the topping to create a design. Brush with beaten egg yolk. Bake in 375 degree oven until top is golden brown and dish is bubbling. Serve, and feel cozy in your tummy!

I’m curious — what’s your favourite comfort food? Let me know in the comments!

Next Post: Likely a Pink Grapefruit Tart, from my on-line bake-a-long group!

4 thoughts on “Vegetarian Shepherd’s Pie for Meat Lovers

  1. Julie

    Looks great! I may have to try your mayo tip in the potatoes for the extra zing-factor. 🙂 My go-to comfort food is lasagna. Or macaroni and cheese. Maybe just anything with cheese…

  2. Geraldine

    Inspired by your “use what you have in the pantry” philosophy I made this with a cheesy polenta topping as I didn’t have enough potatoes. It was delicious! Thanks for the inspiration 🙂


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