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    You are in: Home / Recipes / Vegetarian Shepherds' Pie Recipe
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    Vegetarian Shepherds' Pie

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Sandy in California's Note:

    This tastes so much like the real thing that my brother-in-law was shocked that I was eating it because he thought it was meat. When you freeze and then thaw the tofu it will easily crumble into chewy little meat like pieces. I will post the mushroom gravy recipe separately as well because it's awesome on it's own. I make that regularly and serve it on everything. Originally from Sundays at Moosewood, although it was passed to me from someone else. I don't have the original book to verify the recipe.

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    Units: US | Metric


    1. 1
      Freeze tofu over night, then thaw, press out excess liquid and break into small pieces.
    2. 2
      Potato Layer: Put potatoes in pan with just enough water to cover. Bring to a boil, then turn down heat and simmer until soft (about 20 minutes). Drain potatoes saving the starchy water for the mushroom gravy if possible. Mash potatoes with margarine, soy milk and salt to taste and set aside.
    3. 3
      Tofu Layer: Saute chopped onion in 2 T. oil with thyme, coriander and pepper until onions are translucent. Add chopped walnuts and shredded tofu. When heated through, stir in lemon juice and tamari. Remove from heat and set aside.
    4. 4
      Mushroom Gravy: Saute mushrooms, tamari and black pepper in 2 T. oil. Cook until they express most of their liquid. Add the potato water and bring to a boil. Slowly add the cornstarch mixture and cook at a low boil, continuing to stir until the gravy is thick and clear. Adjust spices if necessary.
    5. 5
      Putting it together: Spread tofu mixture evenly on the bottom of a casserole dish. Pour half of the mushroom gravy mixture on top (reserve the rest to serve with the meal). Spread the potatoes evenly on top of the tofu, mushroom mixture.
    6. 6
      Bake at 400 for 15-20 minutes or until the top starts to brown.
    7. 7
      Use the rest of the mushroom gravy to spoon on top of each serving.

    Ratings & Reviews:

    • on April 30, 2013


      Very yummy! i added some green beans and carrots because i needed to use them up. Turned out great!

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    • on April 19, 2012


      This was fantastic and so easy to prepare. I pulsed the mushroom gravy as one of my diners doesn't care for large pieces of mushrooms but loves mushroom sauce. I also added some mixed veggies to the tofu mixture. The shredded tofu has a good, meaty texture. Made for PAC Spring 12

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetarian Shepherds' Pie

    Serving Size: 1 (465 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 383.1
    Calories from Fat 170
    Total Fat 18.8 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 1087.8 mg
    Total Carbohydrate 43.7 g
    Dietary Fiber 6.2 g
    Sugars 4.8 g
    Protein 13.9 g

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