Vegetarian Shepherd's Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 201.7
  • Total Fat: 3.7 g
  • Cholesterol: 7.9 mg
  • Sodium: 501.1 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 16.2 g

View full nutritional breakdown of Vegetarian Shepherd's Pie calories by ingredient
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Just as good as traditional, but without the extra "weight" of potatoes, or fat from ground beef. Just as good as traditional, but without the extra "weight" of potatoes, or fat from ground beef.
Number of Servings: 6


    one package (6 servings of 55 g or 1/3 cup each) Yves Ground Round (either original or seasoned)

    can use Gardein Meatless Ground, original instead

    Celery and onions diced (I used about 1/2 cup celery and one small onion)

    Mixed frozen vegetables (peas & carrots, or a larger combination) (1 cup)
    Frozen corn (1 cup) (less for lower carb count)
    2/3 cup reduced sodium beef broth
    2 T chili sauce
    1.5 T flour
    1 T Worcestershire
    freshly ground pepper

    Mix these together, seasoning as desired (I used Italian seasoning) and place in bottom of baking pan. You can line it with parchment for ease of removal, if you wish.

    Steam/cook cauliflower and squash (separately).
    Mash together. As our family has a lactose intolerant member, no milk or cheese was added, but you can do so (remembering to recalculate for nutritional values).

    1/2 cup low fat sour cream (included in ingredients for nutrition calculation)
    finely grated Parmesan (use microplane to make it really fine, and you'll use less cheese)(not included in ingredients for nutrition calculation)
    Salt, pepper, nutmeg, paprika

    Bake about 30 minutes @ 350F.


Can be frozen in individual servings and reheated in microwave (I usually defrost first, but can be reheated from frozen state)


Steam (or cook as preferred) cauliflower and squash.
Mash cauliflower & squash together and set aside. Add sour cream, Parmesan, seasonings, as desired.

Combine other ingredients and fill baking pan.

Top with cauliflower Mixture

Bake @ 350F around 30 minutes

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