Vegan Shepherd's Pie

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 1 1/2 cups) contains 340 calories, 31 g carbohydrate, (3 g fiber), 14 g protein, 20 g fat, (5 g saturated fat), 0 mg cholesterol, and 85 mg sodium.
  • Calories per Serving: 340
  • Servings: 8
  • Active Time: 30 minutes
  • Total Time to Make: 1 hour, 10 minutes
Vegan Shepherd's Pie



Make This First

You'll Need

9 x 13-inch casserole dish


  1. Preheat oven to 350 degrees. Trim leek roots and dark green ends; discard. Slice each leek in half lengthwise; cut into 1/8-inch dice. Add to bowl of cold water; stir leeks to loosen any dirt. Remove with slotted spoon; drain. 
  2. Heat 2 Tbsp olive oil in large frying pan on MED-HIGH. Add mushrooms; cook, 10-15 min, until lightly browned and dry. Season with salt and pepper. Remove from pan; set aside.
  3. Reduce temperature to MED. Heat 2 Tbsp olive oil in pan; add onions, garlic, and leek. Cook, stirring occasionally, 5-8 min, until onions start to brown and veggies are soft.
  4. Add crumbled tempeh to pan with onion-garlic mixture. Reduce heat to MED-LOW; add remaining olive oil. Cook, stirring often, 15-20 min, until tempeh starts to brown. Add thyme; season with salt and pepper. Add 2 Tbsp of water to pan, stir to remove any browned bits from bottom of pan. Add mushrooms to pan with onion-tempeh mixture; stir to combine.  
  5. Transfer mixture from pan into casserole dish. Spread to smooth layer on bottom of dish. Spread Rutabaga Mashed Potatoes over tempeh mixture in dish; drizzle with olive oil. Bake, about 40-45 min, until piping hot. Remove from the oven; let set 15 min before serving.
Chef Tips
Dish can be assembled the day before serving. Store in refrigerator covered. Add 20 min to total bake time.


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