The “Good Shepherd’s” Pie

Be a good shepherd and make a vegan pie.

This is probably one of the easier things I’ve made of late. This I pulled together from stuff I had in the freezer and kitchen which was nice to free up some space. Here’s what you can do to create your own vegan shepherds pie and make it look badass in a cast iron pan.

What you need:

-8 inch cast iron pan (this recipe is pretty flexible to whatever size pan you use just adjust)

-4 red potatoes peeled and diced

-1/2 yellow onion peeled and finely diced

-1 clove of garlic minced

-1 cup frozen or raw mushroom slices

-1/2 cup frozen peas

-1/2 cup frozen corn

-1 bag beyond meat beefy crumble

-2 tbsps. vegan butter

-2 tbsps. vegan Worcestershire sauce

-1/2 tsp red pepper flakes

-1 tbsps. olive oil

-1/4 cup unsweetened almond or soy milk

-1/4 cup vegan parmesan

Better Than Bouillon No Beef Base + 1 cup water mixed

-salt and pepper to taste

-parsley as garnish (optional)

Start by preheating your oven to 375 degrees, the begin putting your potatoes into a pot of boiling water, while those cook start to heat your cast iron pan with the olive oil. Once hot, add your onion and garlic and let them cook for about 5 minutes stirring occasionally.

Now you can add the Worchester sauce and red pepper flakes. Once incorporated go ahead and add your beef crumble. After another minute or so add the water+beef base into the mixe and add in your corn, peas, and mushrooms.


After the liquids have reduced you can turn off the heat and remove the pan from the stove. Set aside.

Your potatoes should be nice and soft, drain them and bring them back to the pot. Add the milk, butter, and parmesan; then start to mash. You will want to season with salt and pepper to your liking.

Now you’ll carefully spoon on the mashed potatoes on top of your “beefy” veggies. You can use the back of a spoon to pat it down.

Put your cast iron on to a baking sheet and put it in the oven for roughly 40 minutes to an hour. TECHNICALLY you could just eat it at this point, but It would be more on the soupy side and the top won’t have a nice crust like texture.


I would like a size option for parsley, “ingredient” or “garnish”. I still have a f$%^ ton of parsley -_-

It was very delicious and I might have enjoyed it more if it wasn’t unseasonably hot out. This would serve about 4 people for dinner. ENJOY! 🙂





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