Shepherds Pie With Puff Pastry Crust

"This is just a compilation of things I had in the fridge that needed to be used up. DH loved it and ate two big helpings. Note: I didn't include the thawing time for the puff pastry."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 25mins




  • Thaw the puff pastry for about 40 minutes, once thawed, do not roll it out!
  • Spray a 9x9 inch casserole dish with oil and set aside.
  • Cook the meatballs for 2 minutes in the microwave. Once they are cool cut them in half.
  • Now cook the potatoes and carrots -- and while they are cooking saute the vegetables --.
  • Put the cut up potatoes and carrots in a medium saucepan. Cover with water and add the tamari sauce. Bring to a boil and simmer on medium for about 15- 20 minutes or until they are just soft. When they are done drain off the tamari water and add the 1/4 cup vegan margarine and using a hand blender or potato masher combine all together until the potato/carrot mixture is mashed.
  • Preheat your oven to 350'F.
  • I use coconut oil to saute the vegetables in because it doesn't go rancid when heated on high temperatures. Add all the cut up vegetables to the saute Pan.
  • Once the vegetables are just tender (about 15-20 minutes) add the Spike seasoning, garlic powder and pepper to the cooking vegetables. Taste to see if your seasonings are to your liking. Add the meatballs, broth and mushroom soup. Give it a good stir and cook for an additional 2 minutes.
  • When done, scoop the vegetables out of the saute pan with a slotted spoon into the oiled casserole dish. There should be some gravy left in the saute pan. Add the bread crumbs to this. If it's too thick add more broth. This mixture should be like gravy.
  • Then put the gravy over the vegetables in the casserole dish and spread it all over the vegetables.
  • Then put the mashed potato/carrot mixture over the gravy covered vegetables and spread it over all the vegetables. I used an off set spatula for this and it worked great.
  • Then place your thawed puff pastry over top and tuck the sides down into the casserole dish. Beat the egg and brush it over the puff pastry.
  • Cut steam holes in the top of the puff pastry. Bake for 40 minutes or until the puff pastry is golden brown and the vegetables are bubbling hot.
  • Serve with a little ketchup, it does add.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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