Hungry Shepherd's Pie

This hearty pie is full of ground veggie meat and vegetables. Not only that, it is topped with a thick layer of mashed potatoes and a perfectly browned buttery crumb topping. You may not need a second helping, but no doubt you’ll want one!
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Guest: Christian Miller



  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 20-oz can Vegetarian Burger of your choice
  • ¼ tsp. salt
  • ⅛ tsp. cayenne pepper
  • 1 Tbs. ketchup
  • 1 cup Italian bread crumbs
  • 1½ cups water
  • 1½ tsp. Better Than Bouillon Vegetable Bas
  • ⅛ tsp. thyme
  • 1 tsp. oregano
  • 1 15.5-oz can white corn, drained
  • 1 cup carrots, thinly slived
  • 1 cup green peas, frozen
  • 8 cups (or 6 medium) potatoes, peeled, diced, and cooked (add 1 teaspoon salt when cooking)
  • ½ cup original unsweetened almond milk (or 2%)
  • 2 Tbs. soy margarine (or butter)
  • salt to taste


  • 3 Tbs. soy margarine
  • 2 cups whole wheat or white bread, crumbled
  • ½ tsp. Italian seasoning
  • ⅛ tsp. thyme


Spray a skillet with nonstick cooking spray. Sauté onion, garlic, and vegetarian burger over medium high heat until onion is clear. Add salt, cayenne pepper, ketchup, bread crumbs, water, Better Than Bouillon Vegetable Base, thyme, and oregano. Mix thoroughly.

Spray a 9 x 13-inch casserole pan with nonstick cooking spray. Press burger mixture evenly on the bottom. Layer with corn, peas and carrots.

Place potatoes in a medium-sized bowl and add butter (or margarine), milk, and salt. Mash to desired consistency. Layer potatoes on top of corn, then finish with the topping.

Bake at 375 degrees for 1 hour. After 45 minutes, cover with foil to prevent the bread crumbs from burning.

For Topping: Heat soy margarine (or butter) in a skillet over low heat. Add crumbled bread, Italian seasoning, and thyme, and sauté until golden brown.

Yields: 12 servings

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!