Vegetarian Shepherd's Pie

READY IN: 1hr 45mins
Recipe by Demirep

A hearty and delicious meal that will please everyone at the table.

Top Review by sugar fix

YUM! I also used boca crumbles and just used little red potatoes with skins on for the mash (I don't like sweet potatoes either), and I left out the onions (don't like those either)... but it was great! My husband and I both ate double (maybe triple?) helpings!

Ingredients Nutrition


  1. In order to make this recipe, you need to make a batch of mashed potatoes; here is a simple way that yields amazing results. After boiling (2 medium) sweet potatoes and (6 medium) potatoes for about 15 minutes, drain and mash.
  2. Add some of your vegetable stock as needed and your (2 tbsp) margarine or butter.
  3. Continue to mash according to your taste, until desired texture is achieved.
  4. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  5. In a bowl, combine ketchup, salt, basil, oregano, soy sauce and the remainder of your vegetable stock.
  6. Stir.
  7. Sautee carrots and onions in olive oil for approximately 10 minutes on medium-high heat, or until desired tenderness.
  8. Add your package of Yves Veggie Ground Round Original, corn (with liquid), peas, garlic and your ketchup, soy sauce, vegetable stock mixture.
  9. Add flour to thicken the sauce, allow to simmer until desired consistency (approximately 5 to 10 minutes).
  10. Transfer this mixture into a large pan (I use a small roasting pan, use your best judgement).
  11. Spread the mashed sweet potato and potato over top using a rubber spatula.
  12. Bake, uncovered for 45 - 60 minutes.
  13. This recipe also freezes very nicely.

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