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Shepherd's Pie with Garlic Mashed Potatoes

Active time: 60 min
Total time: 75 min
Serves: 4–5
The 'meatiness' of ground mushrooms, seitan, or baked tempeh or tofu is combined with a mushroom gravy base and topped with no-oil mashed potatoes for a classic comfort food dish.

Steps

1

Preparing the Shepherd’s Pie

Preparing the Shepherd’s Pie

Ingredients

  • 1 recipe No-Oil Wild Mushroom Gravy
  • 3/4 cup shredded dark greens
  • 1 cup mushrooms, baked tofu, baked tempeh, or seitan, ground
  • 1 recipe Garlic Mashed Potatoes
  • paprika, to garnish
  • parsley, to garnish
First gather and prepare your mise en place. Pre-heat oven to 375°F (190°C) When Wild Mushroom Gravy is about finished, on low to medium heat, add in the dark greens and stir thoroughly. Add in the ground mushrooms or Baked Tofu or seitan and continue on low for 2 minutes, then remove from the heat. Using a large casserole dish or individual dishes, pour in the mushroom seitan gravy evenly into each vessel. For the Garlic Mashed Potatoes layer, it’s best to use a pastry bag to pipe the potatoes onto the gravy. Alternatively, you can spoon on and spread evenly. Lastly, sprinkle with paprika and place into the oven, uncovered, for 15 to 20 minutes. Cooking time will ultimately depend on the size of your casserole dishes and your oven. Remove from the oven. Garnish, if desired and serve.

11 Comments

  • Bonnie D
    Bonnie D •
    I am new to using seitan or making my own. Can you offer some guidance for making seitan using the dry seitan mix? I am about to make the BBQ seitan brisket this week and see that the dry mix is seasoned for the dish by adding some seasonings to the dry mix first. In this recipe for example what would you suggest as a way to make a ground seitan and how to grind it? Could the cooked seitan be ground in a food processor if cut into cubes? Having fun with plant-based cooking. It is an adventure each day in the kitchen.
    Reply
  • Chad S
    Chad S •
    Thanks for the question. Yes, the Seitan Dry Mix is the standard base mix used for many variations of Seitan, from the denser brisket, to burgers and seitan sausages. The brisket is the best recipe we offer in the course for grinding. Best way to do so is once the seitan brisket is cooked and cooled, to allow the product to firm up, chop and add to food processor. Continue to pulse until a fine ground, your finished consistency will depend on what your application will be. For example, for a variation on meatballs or burgers, you would want a more fine ground, opposed to for shepherds pie or 'meaty' sauces you would want a more course ground. Hope that is helpful. Cheers, Chad
    Reply
  • Christa D
    Christa D •
    Is there a soup substitute for the Mushroom that you can suggest, My family hates mushrooms.
    Reply
  • Kirk B
    Kirk B •
    Hi Christa - great question. We've prepared this particular recipe at home numerous times and substituted mushrooms for carrots, chickpeas, green beans, tomatoes, corn, etc. Any vegetables that you and your family enjoy - outside of mushrooms - will work great! I hope this helps. Thanks for cooking with Rouxbe! Chef Kirk
    Reply
  • Patricia H
    Patricia H •
    ohhhhh my goodness I'm in mashed potato and gravy heaven! I really should learn to do things over the course of a few days - as in prep - did this from bottom up in one day ha ha - but so worth it! The flavors are so beautiful and smooth.... I can't say enough good things about how this came out. Used a port wine - it's what we had ;/ way good also use meatless crumbles to save a bit of time. Used kale as my dark green - love love love this dish and I'm not putting on ten pounds eating it! I can eat it at work at 2am and still be OK... amazing - can't tell I like it can ya? :)
    Reply
  • Lauren L
    Lauren L •
    Hi Patricia! We are so glad that you loved this. This is one of those decadent dishes that is also healthy and nourishing. I am glad to hear that it is sustaining you through the wee hours. Lauren
    Reply
  • Darlene S
    Darlene S •
    HI there, Going to take on this awesome looking recipe today~ I have called all of the major health food stores incl grocery stores and cannot find Sietan. I may have to sub ground beef for this (I seem to need more time to use Seitan) what do you suggest I do with the rest of the ingredients, if I use lean beef? Keep everything else as is? thanks
    Reply
  • Char N
    Char N • Rouxbe Staff •
    Hi Darlene: the ingredient that you are actually looking for is "vital wheat gluten." For some reason, it has been in high demand of late, and difficult to find, as many people are also making their own seitan. There are commercial, prepared brands like Gardein, Sweet Earth, Upton's, etc. which can be found on Amazon. My suggestion, however, is to make your own, because the Rouxbe recipe is delicious, plus, it is fun to make! Hope this helps. Cheers, -Char
    Reply
  • Gloria D
    Gloria D •
    Wow, just loved this recipe, full of flavor. I can’t have alcohol so seeing I had some of the pho broth thought I would give it a try instead of wine. I feel it added flavor but since I didn’t know what flavors developed with wine, that puts me at a disadvantage. My son who has been vegan for 9 years has been my biggest cheer leader and he loved it. This will make a great warm fuzzy meal for us!
    Reply
  • Kathleen W
    Kathleen W •
    I have tried several different vegan shepherd’s pie recipes, but this one is the only one I’ll make again….and again, and again and again!
    Reply
  • Riaz M
    Riaz M •
    if im cooking the potatoes twice would not logic mean half cooking the mashed potatoes so that when its added to this dish and baked then it fully baked and fullly cooked with being overcooked?
    Reply

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