Gluten Free Vegan Shepherd’s Pie Recipe

by Carol Kicinski on March 1, 2016

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Shepherd’s Pie was a staple in our house when I was growing up – it was a way my Mom was able to use up leftover beef or lamb and mashed potatoes. And I loved it!

When I was raising my boys, Shepherd’s Pie made it onto the table often as well. Sometimes I was using up leftovers like my Mom did and other times I would start from scratch just because I love it so much. To me, Shepherd’s Pie is pure comfort food.

I wanted to give my oldest, who is not only gluten free but vegan, a little taste of childhood and thought – what better way than vegan Shepherd’s Pie?

Instead of leftover beef or lamb, I started with a box of Kim’s Simple Meals Organic Homestyle Burgers (gluten free, vegan, organic, and non-GMO), doctored it up with some veggies, seasonings, and some vegan steak sauce (I used A-1 sauce) and topped it all off with vegan mashed potatoes. He was in heaven and honestly, I didn’t miss the meat at all.


Gluten Free Vegan Shepherd’s Pie Recipe


Gluten free non-stick cooking spray
1 (8-ounce) package Kim’s Simple Meals Organic Homestyle Burgers
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Kosher salt
2 tablespoons vegan butter
½ cup rice milk
1 tablespoon nutritional yeast
Freshly ground black pepper
1 tablespoon olive oil
1 large white onion, diced
3 large carrots, peeled and diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 cups vegetable broth
3 tablespoons vegan steak sauce
1 cup frozen peas
1 cup frozen corn kernels


Preheat oven to 350 degrees. Spray a 1½ quart casserole dish with cooking spray.

Prepare the homestyle burgers according to the package directions.

While the burgers are baking, make the mashed potatoes. Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt and bring to a boil. Cook until the potatoes are fork tender, about 10 minutes. Drain the potatoes then return to the hot pot. Put the pot back on the stove and cook, stirring constantly, until all the liquid has evaporated, about 1 -2 minutes. Mash with a potato masher or hand held mixer. Add the vegan butter, rice milk, and nutritional yeast and whip until smooth. Season to taste with salt and pepper.

Heat olive oil in a large skillet. Add the onion, carrots, and garlic and cook over medium-high heat until they start to soften, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the vinegar and cook, stirring, for 1 minute. Crumble in the cooked homestyle burgers, add the broth, steak sauce, peas, and corn, and cook, stirring occasionally, until the broth forms a thick sauce.

Put the mixture into the prepared baking dish and cover with the mashed potatoes. Smooth the potatoes so they come to the edges of the casserole dish. Bake for 30 minutes or until hot and bubbly and the potatoes are starting to brown. Let cool a few minutes and serve.


A gluten free, vegan recipe that serves 6

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